Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb in this Lemon Rhubarb Loaf Cake recipe. Just thaw and drain the excess moisture to prevent the batter from becoming too wet. It may also alter the texture slightly but should still be delicious.

How can I tell when the loaf cake is done baking?

To check if the lemon rhubarb loaf cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out wet with batter, it needs a bit more time.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for about 5 minutes before using it in your recipe.

How should I store leftover cake?

Leftover lemon rhubarb loaf cake should be stored in an airtight container at room temperature for up to five days. For longer shelf life, you can refrigerate it, keeping it fresh for an additional few days.

Can I add other fruits to this cake?

Absolutely! Feel free to add other fruits like strawberries or blueberries along with the rhubarb for added flavors. Just be sure to account for their moisture content to avoid altering the loaf's texture.

Lemon Rhubarb Loaf Cake: A Bright and Tangy Delight

Ingredients

Scale

1 1/2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Unsalted butter, softened
1 cup Granulated sugar
2 Large eggs
1 tsp Vanilla extract
1/2 cup Buttermilk
1 cup Chopped rhubarb
Zest of 1 lemon
Juice of 1 lemon

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Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt to combine.
In another bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract to add depth of flavor.
Add the buttermilk, lemon zest, and lemon juice to the creamed mixture and combine well.
Gradually incorporate the flour mixture into the wet ingredients, being careful to mix until just combined.
Gently fold in the chopped rhubarb to ensure even distribution throughout the batter.
Pour the batter into the greased loaf pan and smooth the top for an even bake.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Notes

For best results, use fresh and tender rhubarb. Greek yogurt can replace buttermilk if needed.

Author: robert-thompson
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 12g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg