Lemon Rhubarb Sunshine Loaf Recipe

Introduction

Bright and tangy, this Lemon Rhubarb Sunshine Loaf is the perfect springtime treat. Bursting with fresh rhubarb and a hint of lemon zest, it offers a lovely balance of sweet and tart flavors in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar (plus extra for topping)
• 1 tablespoon baking powder
• 2 large eggs
• 0.5 cups extra virgin olive oil (or melted butter)
• 1 tablespoon fresh lemon zest
• 1 cup fresh rhubarb, diced
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Step 2: In a large bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt.
3. Step 3: In another bowl, beat the eggs and mix in the olive oil, lemon zest, and vanilla extract until well combined.
4. Step 4: Fold the diced rhubarb into the wet mixture gently to distribute evenly.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix.
6. Step 6: Transfer the batter to the prepared loaf pan and sprinkle the top with 2 tablespoons of granulated sugar for a crisp finish.
7. Step 7: Bake for 50 to 60 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, drizzle with 1 tablespoon lemon juice for extra brightness.

Tips & Variations

• For a richer flavor, substitute olive oil with melted butter.
• If fresh rhubarb is unavailable, frozen rhubarb can be used—just be sure to thaw and drain it well.
• Adding a handful of chopped nuts or seeds can add a nice texture contrast.
• Serve slices with a dollop of whipped cream or Greek yogurt for an extra special treat.

Storage

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in a microwave or toaster oven to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb, but make sure to thaw and drain it well to avoid excess moisture in the batter.

Can I substitute the olive oil with something else?

Absolutely. Melted butter works wonderfully and adds a richer flavor to the loaf.

Lemon Rhubarb Sunshine Loaf Recipe

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★★★★★

4.7 from 67 reviews

• Author: Lana
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Lemon Rhubarb Sunshine Loaf is a bright and zesty springtime treat, combining tangy rhubarb and fresh lemon zest in a moist, tender cake. Perfect for breakfast, brunch, or a light dessert, this loaf is easy to make and brims with refreshing flavors that brighten up any day.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar (plus extra for topping)
• 1 tablespoon baking powder
• 0.5 teaspoon salt

Wet Ingredients

• 2 large eggs
• 0.5 cups extra virgin olive oil (or melted butter)
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)

Produce

• 1 cup fresh rhubarb, diced

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure the cake doesn’t stick during baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and sugar.
3. Combine wet ingredients: In another bowl, beat the eggs thoroughly, then mix in the extra virgin olive oil (or melted butter), fresh lemon zest, vanilla extract, and optional lemon juice for extra brightness.
4. Add rhubarb: Gently fold the diced fresh rhubarb into the wet mixture, taking care to evenly distribute the tart fruit without overmixing.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined, avoiding overmixing to keep the loaf tender.
6. Transfer batter: Pour the batter into the greased loaf pan, smoothing the top evenly.
7. Bake the loaf: Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool the loaf: Let the loaf cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute the olive oil with melted butter for a richer flavor.
• Adding the optional lemon juice enhances the brightness of the loaf but can be omitted if preferred.
• For an added touch, sprinkle some granulated sugar on top of the batter before baking for a lightly crunchy crust.
• Make sure not to overmix the batter once wet and dry ingredients are combined to keep the loaf light and fluffy.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: lemon rhubarb loaf, spring dessert, rhubarb cake, lemon zest cake, moist loaf cake, breakfast bread