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Lemon Rhubarb Sunshine Loaf: A Bright Spring Treat

A delightful Lemon Rhubarb Sunshine Loaf that captures spring with vibrant flavors, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour or gluten-free flour blend + xanthan gum
  • 1 cup Granulated sugar adjust if mixture seems too tart
  • 2 teaspoons Baking powder leavening agent
  • 2-3 large Eggs whisked
  • 1/2 cup Extra virgin olive oil can swap with melted butter
  • 1 tablespoon Lemon zest for bright flavor
  • 1 cup Rhubarb diced, can intercahange with strawberries
  • 1/2 teaspoon Salt to enhance flavors
Optional Toppings
  • 1 cup Whipped cream for serving
  • 1 cup Fresh berries for garnish

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan with olive oil or butter.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, and 2 teaspoons of baking powder. Whisk for 30 seconds.
  3. In a separate bowl, whisk 2-3 eggs and add 1/2 cup of extra virgin olive oil and the zest of one lemon. Mix until smooth.
  4. Gently fold in 1 cup of diced rhubarb into the wet mixture.
  5. Combine the wet and dry mixtures until just combined, avoiding overmixing.
  6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes until golden brown.
  7. Allow the loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack.

Notes

For best results, coat rhubarb in flour before mixing and allow the loaf to cool completely before slicing.