Lemon Rhubarb Loaf with Glaze Recipe
Light, bright, and utterly irresistible, Lemon Rhubarb Loaf with Glaze is the ultimate treat for anyone who craves the lively dance of tangy and sweet. Imagine a plush, moist crumb that’s kissed with fresh lemon zest and studded throughout with juicy, tart rhubarb—then topped with a glossy lemon glaze that adds just enough pucker to make every bite exciting. This loaf is simple enough for weekday baking but special enough for sharing at brunch or gifting to a neighbor. Every slice is like sunshine on a plate, and honestly, you’ll be looking for an excuse to cut “just one more piece.”
Ingredients You’ll Need
The magic of a flawless Lemon Rhubarb Loaf with Glaze relies on classic baking staples blended with a few key fresh flavors. Each ingredient, from the creamy butter to the sharp lemon zest and vibrant rhubarb, works together to create a loaf with perfect balance and beautiful color.
- All-purpose flour: Provides the essential structure for a soft but sturdy loaf.
- Baking powder: Lifts the loaf, ensuring it rises beautifully in the oven.
- Baking soda: Further boosts rise and helps with a tender crumb.
- Salt: Just a pinch sharpens all the other flavors.
- Unsalted butter, softened: Creams into the sugar for a rich, tender base.
- Granulated sugar: Sweetens the loaf and helps those crisp, golden edges form.
- Large eggs: Bind everything together and add moisture and richness.
- Sour cream or plain Greek yogurt: Gives a slight tang and keeps the loaf wonderfully moist.
- Zest of 1 lemon: Adds an intoxicating, bright citrus aroma and flavor.
- Lemon juice: Amplifies the tartness and freshness in both the batter and the glaze.
- Vanilla extract: Adds a hint of warmth and rounds out the citrus notes.
- Fresh rhubarb, chopped: Brings pops of tartness and a lovely, rosy color throughout.
- Powdered sugar (for the glaze): Makes the sweet, pourable lemon glaze that finishes the loaf.
- Lemon juice (for the glaze): Brightens the glaze and doubles down on that fresh citrus zing.
How to Make Lemon Rhubarb Loaf with Glaze
Step 1: Prep the Oven and Pan
To set the stage for your Lemon Rhubarb Loaf with Glaze, start by preheating your oven to 350°F. Grab a 9×5-inch loaf pan and give it a generous greasing, making sure every corner is coated (a swipe of butter or a quick spray of oil works perfectly). This helps guarantee an easy release, so your loaf comes out looking picture-perfect.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking not only blends the leaveners evenly, but also aerates the flour—giving your loaf that extra bit of lightness and helping all the ingredients meld seamlessly later on.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns pale and fluffy. This step is key: the tiny air pockets created during creaming help the loaf rise and stay soft. Take your time here—3 to 4 minutes with a hand mixer will do wonders for the final texture.
Step 4: Add Eggs, Dairy, and Flavorings
Crack in your eggs one at a time, beating well after each addition to fully incorporate. Stir in the sour cream (or Greek yogurt), fresh lemon zest, lemon juice, and vanilla extract. This blend delivers unbeatable moistness, a hint of tang, and a burst of aromatic citrus that makes Lemon Rhubarb Loaf with Glaze so memorable.
Step 5: Combine Wet and Dry Ingredients
Gradually add your whisked dry ingredients to the wet mixture, gently mixing until everything is just combined. Avoid overmixing here—stirring just until the last streaks of flour disappear keeps your loaf tender instead of tough.
Step 6: Fold in the Rhubarb
Now for the star ingredient: fold in the chopped fresh rhubarb with a spatula, distributing those pretty pink chunks evenly throughout. Rhubarb can be assertive, but when tucked inside this lemony batter, it’s pure magic.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top for even baking. If you love extra crunch, you can sprinkle a little turbinado sugar on top. Pop the pan onto the middle rack and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The wait is tough, but your kitchen will smell incredible!
Step 8: Cool the Loaf
Once the loaf is done, let it cool in the pan for about 10 minutes before carefully turning it out onto a wire rack. This brief resting period helps the loaf firm up, making it so much easier to handle. Let it cool completely on the rack—this ensures your glaze will set perfectly instead of soaking in.
Step 9: Glaze Time
While the loaf cools, whisk together powdered sugar and lemon juice for your glaze. Add the lemon juice gradually until you reach your desired consistency—a slow-pouring, creamy drizzle is perfect. Pour or drizzle the glaze over the cooled loaf and watch it ripple down the sides. You’ve officially made a bakery-worthy Lemon Rhubarb Loaf with Glaze!
How to Serve Lemon Rhubarb Loaf with Glaze
Garnishes
A simple slice is gorgeous as is, but a little extra flourish never hurts. Try a light dusting of powdered sugar, a scattering of finely chopped lemon zest, or even a few candied rhubarb strips for a fancy touch. Edible flowers, such as violets or pansies, are wonderful for spring gatherings and will make your Lemon Rhubarb Loaf with Glaze the centerpiece of any table.
Side Dishes
Pairing this loaf is a treat! Keep things light and sunny with fresh seasonal berries or a dollop of whipped cream. A spoonful of vanilla Greek yogurt on the side doubles down on the creamy, tangy flavors, and a cup of herbal tea or cold brew coffee brings everything together for a brunch or afternoon pick-me-up.
Creative Ways to Present
Slice the loaf thick for breakfast toast and finish with a little extra glaze or lemon curd. For dessert, plate a warm slice with a scoop of vanilla ice cream. Hosting a tea party? Cut the Lemon Rhubarb Loaf with Glaze into petite finger sandwiches and decorate each with a tiny sprig of mint—guests will swoon.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover loaf tightly in plastic wrap or pop it in an airtight container. It’ll stay moist and delicious on the countertop for up to 2 days and in the fridge for up to 5 days. The glaze helps lock in moisture, so every slice stays soft and flavorful.
Freezing
To freeze, skip the glaze and let the loaf cool completely first. Wrap the whole loaf (or individual slices) tightly in both plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge, then apply the glaze before serving for the freshest taste and texture.
Reheating
For that just-baked warmth, pop individual slices in a toaster oven or microwave for a few seconds. If you’ve frozen the loaf, let it thaw fully before reheating. The glaze may soften a bit when warmed—if you want a crisp finish, drizzle on extra glaze right before serving.
FAQs
Can I use frozen rhubarb for Lemon Rhubarb Loaf with Glaze?
Absolutely! Frozen rhubarb works well—just be sure to thaw it first and drain off any excess liquid to keep your loaf from becoming soggy. The flavor is just as vibrant, and the texture holds up beautifully in the bake.
Can I swap sour cream for another ingredient?
Definitely. Plain Greek yogurt is an excellent substitute, lending a similarly tangy richness that keeps the loaf moist. You can also use buttermilk in a pinch; just adjust the measurement slightly if the batter looks too thin.
How do I know when my loaf is baked through?
A toothpick inserted into the center of the loaf should come out clean or with just a few moist crumbs—no wet batter. If the top is browning too quickly, you can tent it loosely with foil for the last 10–15 minutes of baking.
Is it possible to make Lemon Rhubarb Loaf with Glaze gluten-free?
Yes! Use a good-quality 1:1 gluten-free flour substitute in place of all-purpose flour. The texture may be slightly different, but the loaf will still offer that deliciously bright lemon and tart rhubarb flavor you love.
Why is my rhubarb sinking to the bottom?
If your rhubarb pieces are very large or very wet, they can sink during baking. Try tossing chopped rhubarb in a tablespoon of flour before folding them into the batter to help keep them evenly distributed throughout the Lemon Rhubarb Loaf with Glaze.
Final Thoughts
There’s something undeniably special about sharing a homemade Lemon Rhubarb Loaf with Glaze with the people you love. With its cheerful flavor and eye-catching glaze, this loaf is a baking project that always brings joy and crowd-pleasing results. Give it a try—you might just find it becomes a new classic in your kitchen!
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Lemon Rhubarb Loaf with Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb and zesty lemon with this moist and flavorful Lemon Rhubarb Loaf. Topped with a sweet lemon glaze, this easy-to-make loaf is perfect for a summer treat or any time you crave a bit of brightness in your day.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups chopped fresh rhubarb
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice (adjust for desired consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Add eggs one at a time, mixing well after each. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine and bake: Gradually mix in the dry ingredients until just combined. Gently fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Make the glaze by whisking powdered sugar with lemon juice until smooth, and drizzle over the cooled loaf.
Notes
- For extra texture, sprinkle turbinado sugar on top before baking.
- You can substitute buttermilk for sour cream.
- Frozen rhubarb can be used—just thaw and drain first.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
