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–+ servings
Lemon Rhubarb Sunshine Loaf

Lemon Rhubarb Sunshine Loaf

The Lemon Rhubarb Sunshine Loaf combines lemon zest and fresh rhubarb for a bright, tangy delight perfect for spring baking.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • ½ cup Extra Virgin Olive Oil Can substitute with vegetable oil.
  • 2 cups All-Purpose Flour Substitute with 1:1 gluten-free blend plus 1 tsp xanthan gum.
  • 3 large Eggs For a vegan option, use flaxseed meal mixed with water.
  • 1 cup Granulated Sugar Can substitute with brown sugar.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best rise.
  • 1 cup Fresh Rhubarb Can substitute with strawberries or apples.
  • 1 medium Lemon Zest
  • 1 tablespoon Lemon Juice

Equipment

  • loaf pan
  • mixing bowls
  • whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
    Lemon Rhubarb Sunshine Loaf
  2. In a large mixing bowl, whisk together flour, sugar, and baking powder.
    Lemon Rhubarb Sunshine Loaf
  3. In another bowl, beat eggs and mix with olive oil, lemon zest, and diced rhubarb.
    Lemon Rhubarb Sunshine Loaf
  4. Fold the wet mixture into the dry ingredients until just combined.
    Lemon Rhubarb Sunshine Loaf
  5. Pour batter into the loaf pan and bake for 50-60 minutes until golden brown.
    Lemon Rhubarb Sunshine Loaf
  6. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
    Lemon Rhubarb Sunshine Loaf

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Toss rhubarb in flour before mixing to prevent sinking.

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