Description
A bright and refined loaf that balances tart rhubarb with luminous lemon, perfect for teatime.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest (from 1–2 lemons), finely grated
- 1/2 cup (120 ml) buttermilk, room temperature
- 1 tsp vanilla extract
- 2 cups (300 g) fresh rhubarb, trimmed and chopped into 1/2-inch pieces
- 1/3 cup (65 g) granulated sugar (for rhubarb compote)
- 1 tbsp fresh lemon juice (for rhubarb compote)
- 1 tsp cornstarch dissolved in 1 tsp cold water (for rhubarb compote)
- 1 cup (120 g) powdered sugar, sifted (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Prepare the rhubarb compote: combine chopped rhubarb, sugar, and lemon juice in a small saucepan over medium heat. Simmer until pieces begin to soften, about 6–8 minutes. Stir in the cornstarch slurry and cook 1 minute until glossy. Cool to room temperature.
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- Whisk dry ingredients: sift or whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar: beat room-temperature butter with granulated sugar until pale and fluffy, about 3–4 minutes. Add lemon zest.
- Incorporate eggs and vanilla: add eggs one at a time, beating until incorporated. Stir in vanilla.
- Alternate dry ingredients and buttermilk: add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour.
- Fold in compote: reserve some batter and gently fold the cooled rhubarb compote into the batter.
- Fill and swirl: pour batter into the prepared pan. Dollop remaining batter and compote on top and swirl with a skewer.
- Bake: place in the oven and bake for 45–55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- Cool and glaze: cool in the pan for 15 minutes, then cool completely on a rack. Whisk powdered sugar with lemon juice and drizzle over the cooled loaf.
Notes
For extra glossy finish, brush the warm loaf with a thin lemon syrup before glazing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg