Description
A delightful combination of sweet and tangy, this Lemon Rhubarb Loaf beautifully pairs rhubarb’s tartness with zesty lemon, creating a vibrant treat for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup rhubarb, chopped
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Mix the egg, buttermilk, vegetable oil, vanilla extract, lemon zest, and lemon juice in another bowl.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes before removing from the pan.
- Mix powdered sugar with lemon juice until smooth and drizzle over the cooled loaf. Enjoy!
Notes
For a healthier option, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg