If you’re searching for a delightful blend of tart and sweet that feels like spring on your plate, the Lemon Rhubarb Loaf with Glaze Recipe is your new best friend. This loaf captures the bright zing of fresh lemon paired with the unique, tangy flavor of rhubarb, all wrapped up in a tender, moist crumb and topped with a glossy lemony glaze. It’s a show-stopping dessert or afternoon snack that’s surprisingly straightforward to make and instantly rewarding with each bite.
Ingredients You’ll Need
Every ingredient in this recipe plays a critical role, from contributing to the soft texture to infusing that signature bright flavor. The balance of dry and wet components ensures a perfectly tender loaf, while rhubarb and lemon elevate it with fresh, vibrant notes.
- 1 1/2 cups all-purpose flour: Provides structure to the loaf, making sure it holds together beautifully.
- 1 teaspoon baking powder: Helps the loaf rise and become fluffy without being dense.
- 1/2 teaspoon baking soda: Works in harmony with the acidic ingredients for a tender crumb.
- 1/4 teaspoon salt: Enhances the flavors and balances sweetness perfectly.
- 1/2 cup unsalted butter (softened): Offers richness and moistness that is crucial to this loaf.
- 3/4 cup granulated sugar: Sweetens the loaf just enough to complement the tart rhubarb and lemon.
- 2 large eggs: Bind the ingredients together and add to the texture.
- 1/4 cup sour cream or Greek yogurt: Brings moisture and a slight tang, enhancing depth.
- 1/4 cup milk: Keeps the loaf tender by contributing to the batter’s moisture level.
- 1 tablespoon lemon zest: Imparts a fragrant citrus punch that’s simply irresistible.
- 2 tablespoons lemon juice: Brightens and balances the sweetness perfectly.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the flavors harmoniously.
- 1 1/4 cups fresh rhubarb (diced): The star ingredient that gives the loaf its signature tart flavor and beautiful flecks of color.
- 1 tablespoon flour (for tossing with rhubarb): Prevents the rhubarb from sinking to the bottom, keeping the texture even.
- For the glaze: 1/2 cup powdered sugar and 1–2 tablespoons lemon juice: Creates the perfect shiny, zesty finishing touch to this loaf.
How to Make Lemon Rhubarb Loaf with Glaze Recipe
Step 1: Preheat and Prepare Your Pan
Start your baking adventure by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well—this step ensures your loaf will release easily once baked, so you get a perfect shape without any sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed before adding it to the wet ingredients, which helps your loaf rise evenly and develop the right texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This step is critical—it traps air in the batter for a light crumb and rich flavor. Don’t rush it; your arm (or stand mixer!) will be rewarded.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated. Then stir in the sour cream (or Greek yogurt), milk, lemon zest, lemon juice, and vanilla extract. This mixture brings moistness, tang, and citrus brightness that make this loaf unforgettable.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, folding gently until just combined. Resist overmixing to keep the loaf tender and avoid toughness.
Step 6: Prepare Rhubarb and Fold Into Batter
Toss the diced rhubarb with 1 tablespoon of flour to prevent it from sinking. Then gently fold the rhubarb into the batter, spreading those colorful, tart pieces evenly throughout the loaf.
Step 7: Bake Your Loaf
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The aroma at this stage will have your kitchen smelling heavenly.
Step 8: Cool and Glaze
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, whisk together powdered sugar and lemon juice to make the glaze. Drizzle generously over the top for an eye-catching, tangy finish that ties all the flavors together.
How to Serve Lemon Rhubarb Loaf with Glaze Recipe
Garnishes
A simple garnish of fresh lemon zest sprinkled over the glaze adds an extra burst of citrus aroma and a pop of color. For a more elegant touch, a few thin slices of candied rhubarb or a sprig of fresh mint really make the presentation sing.
Side Dishes
This loaf shines on its own but pairs wonderfully with a dollop of Greek yogurt or a scoop of vanilla ice cream for a dessert-style serving. It also makes a terrific light breakfast or snack when enjoyed with a cup of tea or coffee.
Creative Ways to Present
If you’re serving a crowd, cut the loaf into mini slices and arrange them on a platter, drizzling glaze in a decorative zigzag. You can also transform slices into dainty tea sandwiches by adding smooth cream cheese and a touch of honey.
Make Ahead and Storage
Storing Leftovers
Wrap leftover lemon rhubarb loaf tightly in plastic wrap or place in an airtight container to keep it fresh. At room temperature, it stays tender for up to two days, or refrigerate for up to five days without losing its lovely moistness.
Freezing
To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap and then in foil. It will keep well in the freezer for up to three months. Thaw overnight in the fridge before serving.
Reheating
Gently warm slices in the microwave for about 15 seconds or in a low-temperature oven until just warmed through. This brings back that freshly baked feeling and soft texture, perfect for enjoying any time.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just make sure to thaw and drain the rhubarb well before tossing it in flour and folding it into the batter so it doesn’t add excess moisture and affect the texture.
What if I don’t have sour cream or Greek yogurt?
You can substitute sour cream or Greek yogurt with an equal amount of buttermilk or even a mixture of milk and a teaspoon of lemon juice to keep that tangy moisture.
Is the glaze necessary?
The glaze adds a beautiful citrusy shine and a burst of lemon flavor that complements the loaf perfectly, but the bread is delicious even without it if you prefer something less sweet.
How can I make the loaf more tangy?
If you love lemon flavor, feel free to increase the lemon zest or add a little grated zest to the glaze as well. Both steps enhance that bright, lively taste.
Can this recipe be made gluten-free?
Yes, using a 1:1 gluten-free baking flour blend should work well, but be mindful the texture might be slightly different. Ensure your baking powder is gluten-free too.
Final Thoughts
The Lemon Rhubarb Loaf with Glaze Recipe is one of those bright, cheerful treats that never fail to impress at any gathering or to uplift a simple snack time. It’s the kind of recipe you’ll find yourself making again and again, baking memories into every slice that’s bursting with fresh, zesty flavor. So grab your loaf pan and get ready to fill your kitchen with the irresistible aroma of lemon and rhubarb love!
Print
Lemon Rhubarb Loaf with Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Rhubarb Loaf with Glaze is a delightful springtime treat combining tart rhubarb and zesty lemon in a moist, tender quick bread. Topped with a tangy lemon glaze, this loaf makes for a perfect dessert or snack that’s both refreshing and satisfying.
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh rhubarb, diced
- 1 tablespoon flour (for tossing with rhubarb)
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
- Cream Butter and Sugar. In a large mixing bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, which helps to incorporate air for a tender loaf.
- Add Eggs and Wet Ingredients. Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in sour cream (or Greek yogurt), milk, lemon zest, lemon juice, and vanilla extract until combined.
- Combine Dry and Wet Ingredients. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated to avoid overmixing which can toughen the loaf.
- Prepare Rhubarb. Toss the diced rhubarb with 1 tablespoon of flour to coat; this helps prevent the fruit from sinking to the bottom during baking.
- Fold Rhubarb into Batter. Gently fold the floured rhubarb into the batter, distributing evenly without deflating the mixture.
- Pour Batter and Bake. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf. Let the loaf cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely.
- Make and Apply Glaze. Whisk together powdered sugar and lemon juice until smooth to make the glaze. Drizzle this over the cooled loaf for a sweet and tangy finish.
Notes
- You can substitute frozen rhubarb if fresh isn’t available; just make sure to thaw and drain it well to prevent excess moisture.
- For a tangier taste, add more lemon zest or include lemon zest in the glaze.
- Store the loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
