Description
This Lemon Rhubarb Loaf is a delightful quick bread combining tart rhubarb and zesty lemon for a fresh spring treat. Moist and flavorful, it features a tender crumb enriched with Greek yogurt and finished with an optional lemon glaze for an extra burst of sweetness and citrusy brightness.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1 tablespoon flour (for tossing rhubarb)
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruits
- 1 1/2 cups fresh rhubarb, diced
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Sugar and Eggs: In a large bowl, whisk the granulated sugar and eggs until the mixture is smooth and slightly pale, about 2 minutes.
- Add Wet Ingredients: Add vegetable oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract to the sugar-egg mixture. Stir until well combined and smooth.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Prepare Rhubarb: Toss the diced rhubarb with the optional tablespoon of flour to help prevent it from sinking to the bottom of the loaf. Then gently fold the rhubarb into the batter.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
- Bake the Loaf: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean without wet batter.
- Cool: Allow the loaf to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
- Make and Add Glaze (Optional): If desired, whisk together powdered sugar and lemon juice to create a glaze. Drizzle it over the cooled loaf before slicing and serving.
Notes
- Tossing the rhubarb in flour helps distribute it evenly through the loaf, preventing sinking.
- For extra lemon flavor, add an additional teaspoon of lemon zest to the batter.
- This loaf keeps well wrapped at room temperature for up to 3 days, or it can be frozen for longer storage.
