Q: Can I make lemon rhubarb bread with frozen rhubarb?

A: Yes. Use it straight from frozen, toss with a little flour, and expect a few extra minutes of baking time.

Q: Do I have to peel rhubarb?

A: Nope. Just trim the ends and slice. If a stalk looks very tough, you can peel a string or two, but I rarely bother.

A: Most often it is underbaking, too much fruit, or overmixing the batter. Bake until the center tests clean and keep the mixing gentle.

A: You can reduce it a little, like 2 to 3 tablespoons, but do not cut it drastically. Sugar helps moisture and texture, and rhubarb is quite tart.

A: Do not skip the zest, and rub it into the sugar with your fingers before mixing. That tiny step makes the loaf smell amazing.

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Prep the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment if desired.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk together the sugar and lemon zest, then add the melted butter or oil, eggs, yogurt or sour cream, vanilla, and lemon juice.
Combine the wet and dry ingredients, stirring until just combined and no dry flour remains.
Fold in the rhubarb gently, then scrape the batter into the prepared pan.
Bake for about 50-60 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
Cool the loaf in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

For the best texture, avoid overmixing the batter. You can sprinkle sugar on top before baking for a crunchy finish or glaze the loaf once cooled.