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
Scale
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.
