Lemon Rhubarb Sunshine Loaf: A Zesty Taste of Spring Delight

This Lemon Rhubarb Sunshine Loaf perfectly marries the zesty brightness of lemons with the sweet yet tart flavor of rhubarb, creating a delightful treat for any occasion.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1/2 cup extra virgin olive oil can substitute with melted butter
1/2 teaspoon salt adjust according to taste
2 cups all-purpose flour can use gluten-free flour blend with 1 tsp xanthan gum
3 large eggs whisked
1 cup granulated sugar for sweetness and crust
2 teaspoons baking powder for rise
1 cup fresh rhubarb chopped into small pieces
2 tablespoons lemon zest for vibrant flavor

For Serving

1 cup whipped cream for topping
optional garnish fresh powdered sugar

Equipment

Loaf Pan
Mixing Bowl
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat the oven to 350°F (180°C) and grease a loaf pan.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, beat together eggs, olive oil, and lemon zest until combined, then fold in chopped rhubarb.
Combine wet and dry mixtures carefully, folding until just mixed.
Pour batter into the prepared loaf pan and bake for 50–60 minutes until golden brown.
Cool the loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Toss rhubarb in flour before adding to prevent sinking and ensure even distribution. Store in fridge for up to 3 days or freeze for longer storage.

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