Kimberly Recipes

Name: Lemon Rhubarb Bread Recipe – Moist & Zesty Spring Treat
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Ingredients: 3/4 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1/3 cup sour cream, room temperature; 1 1/2 tablespoons lemon zest; 1 1/2 teaspoons vanilla extract; 2 large eggs, room temperature; 1 3/4 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground cardamom; 1 3/4 cups fresh rhubarb, diced into 1/2-inch pieces; 1/4 cup fresh rhubarb, thinly sliced into 1/4-inch rounds; 2 tablespoons sugar for topping

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Lemon Rhubarb Bread Recipe – Moist & Zesty Spring Treat

July 07, 2026

Spring has sprung, and that means it's time to celebrate the season's most vibrant jewel: rhubarb! If you've ever stared at a pile of these rosy stalks, wondering what to do with rhubarb, you're not alone. This tangy vegetable (yes, it's a vegetable!) transforms into something magical when paired with sweet, bright lemon. Whether you're searching for rhubarb ideas for a brunch or simply want a delightful coffee companion, this Lemon Rhubarb Bread checks all the boxes. It’s moist, tender, and bursting with zesty flavor – a true crowd-pleaser.

Lemon Rhubarb Bread Recipe – Moist & Zesty Spring Treat

Think of this recipe as the love child between lemon rhubarb cake and a classic quick bread. The sour cream keeps the crumb incredibly soft, while the cardamom adds a subtle, unexpected warmth. And if you're a fan of banana rhubarb bread or rhubarb apple recipes, you'll adore this lemony twist. We've even got a variation for rhubarb sweet rolls if you're feeling adventurous! This bread is easy enough for a weekday bake but elegant enough for a spring gathering. So grab that rhubarb and let's bake something beautiful!

Lemon Rhubarb Bread Recipe – Moist & Zesty Spring Treat

⭐⭐⭐⭐⭐ 4.8 (42 ratings)

⏱️ Prep: 20 mins 🍳 Cook: 60 mins 🍽️ Servings: 10

Ingredients

For the Batter

3/4 cup unsalted butter, softened 1 1/4 cups granulated sugar 1/3 cup sour cream, room temperature 1 1/2 tablespoons lemon zest 1 1/2 teaspoons vanilla extract 2 large eggs, room temperature 1 3/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1 3/4 cups fresh rhubarb, diced into 1/2-inch pieces 1/4 cup fresh rhubarb, thinly sliced into 1/4-inch rounds 2 tablespoons sugar for topping

Instructions

Preheat the oven to 350°F (175°C): Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
Beat the butter and sugar together until light and fluffy: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon zest, and vanilla until combined.
Combine the dry ingredients and coat the rhubarb: In a separate bowl, whisk together the flour, baking powder, salt, and cardamom. Add the diced rhubarb pieces and toss gently to coat them in the flour mixture. Set aside the thinly sliced rhubarb rounds for the topping.
Fold the dry mixture into the wet mixture: Add the dry mixture (with the diced rhubarb) to the wet mixture. Fold gently with a spatula until just combined – do not overmix. The batter should be lumpy with no dry flour streaks.
Pour the batter into the pan and top with rhubarb: Pour the batter into the prepared pan and smooth the top. Arrange the thinly sliced rhubarb rounds on top in a single layer, pressing them lightly into the batter. Sprinkle the 2 tablespoons of sugar evenly over the rhubarb.
Bake until golden and cool: Bake for 55-65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.