Description
A moist, tender loaf combining zesty citrus and tart rhubarb. Ready in 1 hour, this halal-friendly, alcohol-free bread uses pantry staples for a bakery-quality breakfast treat.
Ingredients
Unsalted Butter ½ cup (keep chilled for fluffy texture)
Brown Sugar ¾ cup (packed for moisture retention)
Grated Lemon Zest 1 tbsp (use organic lemons for bold flavor)
Large Eggs 2 (at room temperature)
All-Purpose Flour 1½ cups (measure by spooning into cup)
Baking Powder 1 tsp (fresh for optimal rise)
Salt ½ tsp (enhances caramelization)
Chopped Rhubarb 1¼ cups (choose firm stalks)
Milk ½ cup (whole or non-dairy alternatives)
Glaze: 2 tbsp powdered sugar + 1 tsp lemon juice (thin for easy drizzle)
Instructions
Preheat oven to 350°F (175°C) with rack in middle position
Cream butter and sugar until light and fluffy, approximately 3 minutes
Add lemon zest, beating to distribute evenly
Incorporate eggs one at a time, ensuring each is fully emulsified
Whisk flour, baking powder, and salt in separate bowl
Alternately add dry mixture and milk to butter mixture, beginning and ending with dry
Gently fold in chopped rhubarb to prevent overmixing
Transfer batter to parchment-lined 9×5-inch loaf pan
Wrap overhang parchment tightly to cover pan entirely
Bake 50 minutes or until toothpick inserted comes out clean
Cool 10 minutes in pan, then transfer to wire rack
Mix glaze ingredients and drizzle over warm loaf
Notes
Use fresh rhubarb for best texture
If rhubarb is overly tart, reduce sugar by 2 tbsp
Store in airtight container up to 3 days
Cold-oven start technique ensures even baking
Check doneness after 45 minutes for sensitive ovens
- Prep Time: 20
- Cook Time: 50
- Category: Recipes
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg