Description
A delightful blend of tart rhubarb and zesty lemon, this bread is a celebration of family traditions and warm memories.
Ingredients
Scale
- 3/4 cup unsalted butter
- 1 1/4 cups sugar
- 1/3 cup sour cream
- 1 1/2 tbsp lemon zest
- 1 1/2 tsp vanilla essence
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1 3/4 cups rhubarb (diced into 1/2-inch pieces)
- 1/4 cup rhubarb (thinly sliced into 1/4-inch rounds)
- 2 tbsp sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Cream the butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes.
- Add the sour cream and lemon zest; mix until combined.
- Whisk together the flour, baking powder, salt, and ground cardamom in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the eggs, mixing until just combined.
- Fold in the diced rhubarb gently.
- Pour the batter into the prepared loaf pan and smooth the top. Arrange the thinly sliced rhubarb on top.
- Sprinkle 2 tablespoons of sugar over the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream for a delightful treat. Store in an airtight container for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg