If you’re looking for the perfect treat to celebrate spring, look no further than this Lemon Rhubarb Loaf With Glaze. Imagine the tartness of rhubarb mingling with zesty lemon in every moist slice, finished with a shimmering glaze that adds just the right touch of sweetness. This is the kind of recipe that makes your kitchen smell like sunshine and brings big smiles for breakfast, snack time, or dessert. Whether you’re a rhubarb fanatic or simply in the mood for something bright and fresh, this loaf is destined to win hearts and become a favorite in your baking rotation.

Lemon Rhubarb Loaf With Glaze Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Rhubarb Loaf With Glaze is in its simple ingredient list—each one brings a special touch, from tangy rhubarb to fragrant lemon zest. Don’t skip a thing: every ingredient plays a meaningful role in creating the loaf’s tender crumb and aromatic finish.

All-purpose flour: The backbone of the loaf, providing structure and a soft crumb.
Baking powder: Gives your loaf a beautiful lift and helps it rise evenly.
Baking soda: Reacts with the acidity from the lemon and buttermilk for extra tenderness.
Salt: Just enough to balance sweetness and sharpen flavors.
Unsalted butter (softened): Adds rich flavor and keeps the loaf moist.
Granulated sugar: Sweetens the loaf and creates a light, golden crust.
Eggs: Bind everything together for a light, fluffy texture.
Lemon zest: Infuses the batter with bright, citrusy aroma.
Fresh lemon juice: Provides tangy freshness that pairs beautifully with rhubarb.
Vanilla extract: Enhances the overall flavor with a warm, mellow note.
Buttermilk: The secret to extra tenderness and subtle tang in each bite.
Fresh rhubarb (diced): Delivers bursts of tartness and lively color throughout the loaf.
Powdered sugar (for glaze): Melts into a silky, delicate topping.
Fresh lemon juice (for glaze): Lends zing and sparkle to the finishing glaze.

How to Make Lemon Rhubarb Loaf With Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring every corner is coated to help your loaf release effortlessly after baking. Proper pan prep means no stuck-on edges and an easy, beautiful finish.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Stirring these together not only breaks up clumps but ensures that each bite will be perfectly light and evenly risen.

Step 3: Cream Butter and Sugar

In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This creates tiny air pockets for the loaf, making the texture soft and luxurious.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, letting them fully incorporate for a smooth batter. Then add the lemon zest, fresh lemon juice, and vanilla extract, blending everything until you catch that irresistible lemony aroma.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredient mixture and the buttermilk to your batter, beginning and ending with the flour mixture. Mixing just until combined keeps your Lemon Rhubarb Loaf With Glaze tender and prevents toughness.

Step 6: Fold in Rhubarb

Gently fold in the diced rhubarb using a spatula. For best results, toss the rhubarb with a teaspoon of flour before adding so that it stays suspended in the batter and doesn’t sink to the bottom.

Step 7: Bake

Pour the batter into your prepared loaf pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick poked into the center comes out clean. If the top starts to brown too early, tent it loosely with foil.

Step 8: Cool and Glaze

Let the loaf cool in the pan for 10 minutes—this helps it firm up—then carefully loosen the edges and turn it out onto a wire rack. Once completely cool, whisk together the powdered sugar and lemon juice for the glaze, then drizzle generously over the loaf. The glaze sets into a shiny, tangy blanket that takes this treat over the top.

How to Serve Lemon Rhubarb Loaf With Glaze

Garnishes

You don’t need much to enhance Lemon Rhubarb Loaf With Glaze, but a few pretty touches make it irresistible. Try extra lemon zest, a scattering of finely diced fresh rhubarb, or a dusting of powdered sugar over the glaze. Each element adds both color and a bit of drama to your table.

Side Dishes

This loaf shines alongside a pot of good tea or strong coffee, but a bowl of fresh berries or a dollop of whipped cream can turn a simple slice into a full-fledged dessert plate. Pair with a tangy yogurt parfait for a light brunch option that tastes just as special.

Creative Ways to Present

For gatherings, cut the Lemon Rhubarb Loaf With Glaze into bite-sized squares and arrange them on a tiered stand or platter. Dress them up with edible flowers for a party, or stack slices with wax paper for a lovely picnic treat. The cheerful color and fragrant glaze make for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Once your Lemon Rhubarb Loaf With Glaze is cool and glazed, store any leftovers tightly wrapped or in an airtight container at room temperature. It will remain moist and delicious for up to three days, making it ideal for bake-ahead brunches or easy snacking all week.

Freezing

If you’d like to freeze the loaf, wrap it well in plastic wrap and foil before adding the glaze. Freeze for up to two months. Thaw overnight at room temperature, and glaze it once fully defrosted for fresh-baked taste and appearance.

Reheating

To bring back that just-baked warmth, pop slices of the Lemon Rhubarb Loaf With Glaze in the microwave for ten seconds. This quick reheat softens the loaf and slightly warms the glaze, intensifying the aroma and flavor.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw the rhubarb and pat it very dry before tossing with flour and adding to the batter. This helps prevent extra moisture from making the loaf too dense or soggy.

Do I need to peel rhubarb first?

For most fresh rhubarb, peeling isn’t necessary—just trim the ends and dice. If your stalks are especially tough or stringy, peel away the outer layer for a smoother bite in your Lemon Rhubarb Loaf With Glaze.

How do I know when the loaf is done baking?

The best test is inserting a toothpick into the center; if it comes out clean or with just a crumb or two, your loaf is ready. If there’s any wet batter, give it a few more minutes and check again.

Can I substitute another fruit for the rhubarb?

If rhubarb is hard to find, chopped strawberries or raspberries make a tasty alternative. The flavor profile will be a bit different, but they pair well with the lemon glaze and create a similar moist texture.

How thick should the glaze be?

The glaze for Lemon Rhubarb Loaf With Glaze should be just thin enough to drizzle but thick enough to set on the loaf. Start with one tablespoon of lemon juice and add a little more if needed, whisking until smooth.

Final Thoughts

This Lemon Rhubarb Loaf With Glaze just might become your new go-to bake for everything from spring celebrations to lazy weekend breakfasts. The sweet-tart flavors and bright glaze make each slice a little bit of sunshine, so don’t hesitate—grab some rhubarb and give this loaf a spot in your oven soon!

Lemon Rhubarb Loaf With Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 slices) 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of zesty lemon and tangy rhubarb with this moist and flavorful Lemon Rhubarb Loaf. Topped with a sweet lemon glaze, this loaf is perfect for a springtime treat or any time you crave a delicious dessert.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh rhubarb, diced

For the Glaze:

1/2 cup powdered sugar
1–2 tablespoons fresh lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add wet ingredients: Beat in eggs, lemon zest, lemon juice, and vanilla extract until combined.
Mix batter: Alternately add dry ingredients and buttermilk to the batter, then fold in diced rhubarb.
Bake: Pour batter into the pan and bake for 50-60 minutes until a toothpick comes out clean.
Cool and glaze: Let the loaf cool, then drizzle with a mix of powdered sugar and lemon juice before serving.