Lemon Rhubarb Bread

Lemon Rhubarb Bread

So, yes, this recipe was from a while ago. As are the pictures. And the cake is long gone. But it was really good, and the internet needs a lemon rhubarb bread, considering I couldn’t find a decent recipe.

So, I’ll start again: A few weeks ago, we stopped at a farmer’s market on the way home and picked up some beautiful, pink rhubarb. My mom typically makes a delicious rhubarb cake with lots of different spices but I was still on a lemon kick and couldn’t get the two flavors out of my head: lemon and rhubarb that is. I started looking around for a recipe for lemon rhubarb bread, lemon rhubarb cake, lemon rhubarb bars…and the only ones I could find were from absolute health nuts whose recipes contained ingredients I couldn’t even pronounce, never mind know what they were.

Therefore, this recipe was born. I used the base of a King Arthur recipe, cause hey, everything they have a recipe for is great anyways, but in my typical fashion, added and subtracted a few ingredients. I am a firm believer that vanilla extract makes everything better and should be in all recipes. Even with lemon. Yep. I substituted veggie oil for coconut oil which gave the bread a really really light coconut flavor, so barely there that you might not even notice it (I also made brownies and used coconut oil instead of veggie oil and it was AMAZING). I added the chopped rhubarb to the flour, coating the rhubarb, in hopes that it would keep the vegetable (yeah I looked it up) from sinking to the bottom. The rhubarb made the cake extremely moist and it was delicious.

As for the glaze, I went with a traditional confectioner sugar lemony glaze and it sealed all of the flavors and moisture in. Enjoy!


Lemon Rhubarb Bread
Adapted from King Arthur Flour

1 cup sugar
½ cup coconut oil
3 tablespoons lemon zest
¼ cup lemon juice
1 tsp vanilla extract
¾ cup buttermilk
2 large eggs
1 ½ tsp salt
1 tbsp baking powder
2 ½ cups flour
1 ½ cups chopped rhubarb

1 cup confectioners sugar
1-2 tablespoons lemon juice


Preheat oven to 350 degrees and grease a bread loaf pan.
In a large bowl, add the sugar, oil, zest, lemon juice, and beat until thoroughly mixed. In another bowl, beat together the eggs and buttermilk and vanilla. Add the dry ingredients to a third bowl and mix evenly. Rinse and cut the rhubarb into small pieces, drying as well as you can. Add the rhubarb to the dry ingredients and stir to coat. Alternate adding the dry ingredients and the buttermilk mixture to the sugar mixture, stirring gently. Stir until everything is combined. Pour batter into the (greased) bread pan and bake for 50-60 minutes, or until a cake tester comes out clean (I’d even cook it a hair longer because of how much moisture the rhubarb added). Remove bread from oven and let cool.

Mix together confectioners sugar and lemon juice. Wait until bread is mostly cool before glazing.

LR Bread


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