Lemon Rhubarb Sunshine Loaf: Brighten Your Day with This Delight

Lemon Rhubarb Sunshine Loaf combines tangy lemon and earthy rhubarb for a delightful dessert experience.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: Baking

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Loaf

2 cups all-purpose flour can use gluten-free blend
1 cup granulated sugar adjust to taste
2 teaspoons baking powder check freshness
2-3 large eggs whisked, based on size
½ cup extra virgin olive oil can substitute with melted coconut oil
2 tablespoons lemon zest fresh for best taste
1 cup rhubarb diced; can substitute with strawberries or apples
1 cup granulated sugar for topping
as desired pecan or walnut optional for crunch

Equipment

9x5-inch loaf pan
Mixing bowls
whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a mixing bowl, combine the flour, sugar, and baking powder, whisking until well mixed.
In another bowl, beat together the eggs, olive oil, and lemon zest, then fold in the diced rhubarb.
Gently mix the wet and dry ingredients until just combined to avoid overmixing.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until golden.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

For best results, follow expert tips such as tossing rhubarb in flour to prevent sinking and allowing the loaf to cool completely before slicing.

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