Lemon Rhubarb Sunshine Loaf for a Bright Spring Treat

Experience the delightful Lemon Rhubarb Sunshine Loaf, a sweet and tangy treat perfect for spring.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Loaf

2 cups all-purpose flour substitute with a gluten-free blend for a gluten-free option.
1 cup granulated sugar adjust to balance the tartness of rhubarb to your taste.
2 teaspoons baking powder a leavening agent
3 large eggs essential for binding and moisture.
1/2 cup extra virgin olive oil or melted butter for flavor.
2 tablespoons lemon zest adds brightness and acidity.
2 cups fresh rhubarb can use strawberries as an alternative.
1 cup powdered sugar optional topping for sweetness.

Equipment

Loaf Pan
Mixing Bowls
whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
In a mixing bowl, whisk together all-purpose flour, granulated sugar, and baking powder.
In a separate bowl, whisk large eggs with extra virgin olive oil and lemon zest, then fold in diced rhubarb.
Combine wet and dry mixtures until just combined, being careful to avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes until golden brown and a toothpick comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For best results, toss the rhubarb in flour before mixing and avoid overmixing to ensure a light texture.

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