Irresistible Lemon Rhubarb Bread Recipe You’ll Love

Nothing beats the bright, tangy delight of lemon rhubarb bread fresh from the oven. This irresistible lemon rhubarb bread combines zesty lemon flavor with the tart sweetness of rhubarb, making it a perfect treat for breakfast or a light dessert. Once you try it, it will quickly become a favorite go-to recipe in your kitchen.

this Recipe

Whether you’re baking for a cozy brunch or just craving something sweet and tangy, this lemon rhubarb bread recipe is simple, flavorful, and sure to impress. Let me guide you through making this moist, flavorful loaf that’s bursting with fresh, natural ingredients.

Why You’ll Love This Recipe

• Bright, fresh lemon and rhubarb flavors balance perfectly in every bite.
• Moist and tender texture that stays fresh for days.
• Easy to prepare with simple pantry ingredients and fresh produce.
• Versatile enough for breakfast, snack, or dessert.
• Perfect balance of tartness and sweetness without being overly sugary.

Ingredients

Gather these fresh and pantry staples for your lemon rhubarb bread.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup vegetable oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 teaspoons lemon zest (from 1-2 lemons)
• 1 teaspoon pure vanilla extract
• 1 1/4 cups fresh rhubarb, chopped into 1/2-inch pieces
• Optional: powdered sugar for dusting

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8 slices
• Calories: Approximately 230 per serving

How to Make Irresistible Lemon Rhubarb Bread

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the sugar and eggs until pale and fluffy, about 2-3 minutes using a hand mixer or whisk.
4. Add the Greek yogurt, vegetable oil, lemon juice, lemon zest, and vanilla extract to the egg mixture. Mix until smooth and well combined.
5. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix to keep the bread tender.
6. Gently fold in the chopped rhubarb pieces, distributing them evenly throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
8. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the bread browns too fast, tent with foil halfway through baking.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best Results

• Use fresh rhubarb for the best tart flavor and bright color; frozen rhubarb can be watery.
• Don’t overmix the batter to avoid a tough crumb; fold gently until just combined.
• Grease your pan well or use parchment paper to prevent sticking and ease removal.
• Check your bread at the 45-minute mark to avoid overbaking and dryness.
• For extra lemon flavor, add a simple glaze with powdered sugar and lemon juice once cooled.

Storage and Reheating

Store your lemon rhubarb bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the bread for up to one week.

To freeze, wrap the loaf or individual slices in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheat slices in a toaster oven or microwave for a few seconds to refresh the moist texture before serving.

Frequently Asked Questions

Can I substitute frozen rhubarb?

While fresh rhubarb is best for texture and flavor, you can use frozen rhubarb if drained well to remove excess moisture. This prevents sogginess in the bread.

Is this bread gluten-free?

This recipe uses all-purpose flour and is not gluten-free. To make it gluten-free, substitute a 1-to-1 gluten-free baking flour blend and adjust liquids as needed.

Can I add nuts or other fruits?

Yes! Chopped walnuts or pecans add a nice crunch, and you can also experiment with blueberries or strawberries for a different fruit twist.

How do I know when the bread is done?

The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be lightly golden but not burnt.