Lemon Loaf Cakes with Poached Rhubarb
The loaves can be wrapped in foil and kept at room temperature for up t to 2 days. The poached rhubarb and syrup can be refrigerated for 4 days.
The lemon loaves can also be baked in one 9-by-5-inch loaf pan. Bake at 350 degrees for 55 minutes, tenting the loaf with foil after the first 30 minutes to prevent the top from getting too dark.