Lemon Rhubarb Sunshine Loaf: A Moist Springtime Delight

Lemon Rhubarb Sunshine Loaf is a vibrant, moist treat that celebrates spring with its zesty flavors and optional gluten-free ingredients.

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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 Loaf

2 cups All-purpose Flour can be swapped with a 1:1 gluten-free blend plus 1 tsp xanthan gum
1 cup Granulated Sugar
2 tsp Baking Powder
3 large Eggs whisked
1/2 cup Extra Virgin Olive Oil can be replaced with vegetable oil
2 tbsp Lemon Zest freshly grated
1 cup Diced Rhubarb toss in flour to prevent sinking
1 tsp Salt

Optional Ingredients

Fresh Fruit Substitutions (e.g., strawberries or apples) for replacing rhubarb

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 with olive oil or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat together the large eggs, extra virgin olive oil, and freshly grated lemon zest. Fold in the diced rhubarb.
Gently pour the wet mixture into the bowl of dry ingredients, stirring until just combined.
Transfer the batter into your prepared loaf pan and bake for 50-60 minutes, or until golden brown.
Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 1mgIron: 4mg

Notes

Toss diced rhubarb in flour before adding to the batter to prevent sinking. Allow to cool completely before slicing for better presentation.

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