Go Back
–+ servings
Moist lemon rhubarb loaf bursting with tangy rhubarb and zesty lemon, perfect for afternoon tea or a sweet breakfast treat.

Lemon Rhubarb Loaf

220kcal
Share Print
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
With just a handful of simple ingredients, this lemon rhubarb loaf delivers a burst of tangy-sweet flavor in every bite. The tender crumb, speckled with ruby-red rhubarb and bright lemon zest, is impossible to resist—especially when paired with a cup of tea on a lazy afternoon.
Servings 10 slices
Course Dessert
Cuisine American

Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 1 cup rhubarb finely chopped
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice fresh

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • electric mixer

Method

  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    Moist lemon rhubarb loaf bursting with tangy rhubarb and zesty lemon, perfect for afternoon tea or a sweet breakfast treat.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla.
  4. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in rhubarb, lemon zest, and lemon juice until just combined.
    Moist lemon rhubarb loaf bursting with tangy rhubarb and zesty lemon, perfect for afternoon tea or a sweet breakfast treat.
  5. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
    Moist lemon rhubarb loaf bursting with tangy rhubarb and zesty lemon, perfect for afternoon tea or a sweet breakfast treat.

Nutrition

Calories220kcalCarbohydrates32gProtein3gFat9gSaturated Fat5gCholesterol55mgSodium180mgPotassium120mgFiber1gSugar18gVitamin A6IUVitamin C4mgCalcium4mgIron6mg

Notes

For a lighter version: Replace half the butter with applesauce and reduce sugar to 3/4 cup. To prevent a dense loaf, avoid overmixing the batter.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!