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Lemon Rhubarb Sunshine Loaf: Bright, Tangy Spring Bliss

Delight in the refreshing blend of tangy lemon and sweet rhubarb with this easy-to-make Lemon Rhubarb Sunshine Loaf. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Batter Ingredients
  • 2 cups all-purpose flour Use a gluten-free blend for a gluten-free version.
  • 1 cup granulated sugar Can be adjusted based on tartness preference.
  • 2 teaspoons baking powder Helps the loaf rise.
  • 2 large eggs Binds the ingredients and adds moisture.
  • 0.5 cups extra virgin olive oil Can substitute with melted butter.
  • 1 tablespoon lemon zest Adds fresh, citrusy flavor.
  • 1 cup diced rhubarb Can replace with diced strawberries.
  • 0.5 cups panko breadcrumbs For a crunchy topping.
  • 0.5 teaspoon salt Enhances overall flavor.
Optional Additives
  • 1 teaspoon fresh ginger Adds a spicy aromatic note.
  • 0.5 cups shredded coconut Pairs wonderfully with lemon.
  • mixed berries For a colorful and juicy variation.

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan with extra virgin olive oil or cooking spray.
  2. In a large bowl, mix together the flour, sugar, and baking powder until well combined.
  3. In another bowl, beat the eggs, then add olive oil and lemon zest, mixing well. Fold in the diced rhubarb.
  4. Gently combine the wet and dry mixtures until just mixed; do not overmix.
  5. Pour the batter into the greased loaf pan, smoothing the top.
  6. Bake for 50 to 60 minutes until golden brown and a toothpick comes out clean.
  7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This loaf is perfect for breakfast, brunch, or as a sweet treat. It can be stored in an airtight container for up to 3 days or frozen for up to 2 months.