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Lemon Rhubarb Sunshine Loaf

Lemon Rhubarb Sunshine Loaf: A Bright Spring Delight

Lemon Rhubarb Sunshine Loaf is a delightful spring treat with zesty lemon and sweet rhubarb, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 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
For the Topping
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice optional

Equipment

  • loaf pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, and baking powder.
  3. In another bowl, beat the eggs and mix with olive oil, lemon zest, and vanilla extract.
  4. Fold in the diced rhubarb into the wet mixture.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Transfer the batter to the prepared loaf pan.
  7. Bake for 50-60 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Toss diced rhubarb in flour before adding to batter to prevent sinking. Allow the loaf to cool completely for neat slices.

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