🍋 Rhubarb Swirl Lemon Olive Oil Loaf

For the Rhubarb Swirl Sauce

• 1 1/2 cups (200g) rhubarb, chopped (fresh or frozen)

• 1/4 cup (50g) sugar

• 1–2 Tbsp water (just enough to help soften)

• Zest of 1/2 lemon

• Optional: 1 tsp vanilla

For The Batter: 

• 1 1/2 cups (180g) all-purpose flour

• 2 tsp baking powder

• 1/2 tsp fine sea salt

• 3/4 cup (150g) sugar

• Zest of 3 lemons

• 3 large eggs, room temp

• 1/2 cup (120ml) extra virgin olive oil

• 1/2 cup (120g) sour cream, room temp

• 1/4 cup (60ml) fresh lemon juice

• 1 tsp lemon extract

• 1 tsp vanilla extract

Optional Glaze

• 1 cup (120g) powdered sugar

• 2–3 Tbsp fresh lemon juice

Instructions For the Rhubarb Swirl:

1. Combine rhubarb, sugar, water, and zest in a small saucepan.

2. Simmer over medium heat until rhubarb breaks down (5–7 min).

3. Mash lightly, leaving a few chunks.

4. Cool completely before swirling into batter

Instructions For the Batter:

1. Preheat oven to 350°F (175°C). Grease & line a 9x5 loaf pan with parchment paper.

2. In a small bowl, whisk flour, baking powder, and salt. Set Aside. 

3. In a large bowl, rub sugar and lemon zest together to release oils (this really helps the lemon flavor come through). 

4. Next, whisk in eggs one at a time until pale and slightly thickened.

5. Slowly whisk in olive oil until emulsified.

6. Add sour cream, lemon juice, lemon extract, and vanilla. Mix well. The, gently fold in dry ingredients until just combined.

7. Pour half the batter into your prepared loaf pan.

8. Spoon half the rhubarb sauce on top and gently swirl with a butter knife.

9. Repeat with remaining batter and rhubarb sauce.

10. Bake 55–65 minutes, or until a toothpick comes out clean.

11. Cool in pan for 10 minutes, then lift to a wire rack and let cool completely. 

12. If using the glaze, combine lemon juice & powdered sugar and whisk until smooth. Drizzle over cooled loaf and enjoy!