Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups chopped fresh rhubarb
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy, then beat in eggs one at a time.
- Stir in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and sour cream, beginning and ending with flour.
- Fold in rhubarb gently.
- Pour batter into pan, smooth top, and bake 50–60 mins until a toothpick comes out clean.
- Cool 10 mins in pan, then transfer to a wire rack.
- Whisk glaze ingredients and drizzle over cooled loaf.
Notes
- Use fresh rhubarb for best texture.
- Greek yogurt is a good substitute for sour cream.
- Let loaf cool completely before glazing.
- Wrap tightly to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads & Loaves
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg