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Lemon Rhubarb Sunshine Loaf

A delightful and refreshing loaf made with tart rhubarb and bright lemon, perfect for spring gatherings and easy to make.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides the base for the loaf.
  • 1 teaspoon baking powder Helps the loaf rise.
  • 0.5 teaspoon baking soda Balances acidity from lemon and rhubarb.
  • 0.25 teaspoon salt Enhances flavors of other ingredients.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds moisture and richness.
  • 1 cup sugar Sweetens the loaf.
  • 2 large eggs Binds ingredients and adds moist texture.
  • 0.25 cups lemon juice Infuses the loaf with bright flavor.
  • 1 tablespoon lemon zest Enhances lemon flavor.
  • 0.5 teaspoon vanilla extract Adds a warm undertone.
Main Ingredient
  • 1 cup diced rhubarb The star ingredient providing a tangy kick.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a loaf pan.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, beat the softened butter and sugar until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in lemon juice, lemon zest, and vanilla.
  7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. Carefully fold in the diced rhubarb.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Allow loaf to cool before slicing for cleaner cuts. Serve with a pat of butter or dollop of Greek yogurt for extra creaminess.