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Lemon Rhubarb Sunshine Loaf

Lemon Rhubarb Sunshine Loaf That Brightens Your Day

This Lemon Rhubarb Sunshine Loaf is a cheerful celebration of spring flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups All-purpose flour Can be substituted with a gluten-free flour blend.
  • 1 cup Granulated sugar Adjust quantity to taste.
  • 2 teaspoons Baking powder Check for freshness.
  • 3 large Large eggs Whisk beforehand for even distribution.
  • 1/2 cup Extra virgin olive oil Can be swapped with melted butter.
  • 1 tablespoon Lemon zest Use fresh for best results.
  • 1 cup Fresh rhubarb Chopped uniformly; substitute with strawberries if desired.
  • 1/2 teaspoon Salt Elevates the flavors.
Optional Add-ins
  • 1/2 cup Shredded coconut Adds a tropical twist.
  • 1 tablespoon Grated ginger Adjust to suit your palate.
  • 1 cup Chopped strawberries Perfect for those seeking a sweeter option.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions for Lemon Rhubarb Sunshine Loaf
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Mix until evenly integrated.
  3. In another bowl, beat the eggs, olive oil, and lemon zest until frothy.
  4. Fold the wet mixture into the dry ingredients until just combined.
  5. Toss rhubarb in flour and fold it into the batter.
  6. Pour batter into the loaf pan and bake for 50 to 60 minutes.
  7. Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 8mgCalcium: 2mgIron: 4mg

Notes

Store wrapped tightly in the fridge for up to 3 days or freeze slices for up to 2 months. Toast slices for a quick treat later.

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