Ingredients
Units
Scale
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 cup chopped rhubarb
- 1 zested lemon
- 1 juiced lemon
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan thoroughly.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Cream the softened butter and sugar until light and fluffy in texture.
- Beat in the eggs one at a time, then gently mix in the vanilla extract.
- Add buttermilk, lemon zest, and lemon juice to the creamed mixture, stirring until well combined.
- Incorporate the flour mixture gradually into the wet ingredients, mixing until just combined for a uniform batter.
- Fold in the chopped rhubarb gently to ensure even distribution without overmixing.
- Pour the prepared batter into the greased loaf pan, smoothing the top evenly.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the batter for the best texture. Allow the loaf to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg