Description
A moist and tangy quick bread featuring fresh rhubarb and bright lemon flavor. Perfect for spring brunch or dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup diced fresh rhubarb
- Optional: 1/4 cup brown sugar and 1/4 cup chopped nuts for streusel
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, oil, buttermilk, lemon zest, lemon juice, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced rhubarb.
- Pour batter into prepared loaf pan. If using streusel, mix brown sugar and nuts and sprinkle over top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can add a lemon glaze after cooling for extra lemon flavor. Customize the seasonings to taste.