If you’re on the lookout for a refreshingly tangy yet sweet treat, this Lemon Rhubarb Loaf With Glaze Recipe is an absolute winner that you’ll want to bake again and again. The perfect marriage of tart rhubarb and zesty lemon creates a delightful burst of flavor with every bite. Soft, moist, and crowned with a glossy lemon glaze, this loaf is far from ordinary—it’s a slice of sunshine that brightens up any day, whether you’re enjoying it with morning coffee or sharing it at an afternoon gathering.
Ingredients You’ll Need
This Lemon Rhubarb Loaf With Glaze Recipe relies on simple, wholesome ingredients that each play a crucial role in delivering its signature taste and texture. From the zing of fresh lemon zest to the vibrant bursts of rhubarb, every element is thoughtfully chosen to create a balanced and beautiful loaf.
- All-purpose flour: The sturdy base that gives our loaf structure without weighing it down.
- Baking powder and baking soda: These leavening agents work together to make the loaf rise perfectly fluffy.
- Salt: Just a pinch to enhance the flavors and balance sweetness.
- Unsalted butter: Adds richness and moisture, ensuring a tender crumb.
- Granulated sugar: Sweetens the loaf, perfectly complementing the tart rhubarb and lemon.
- Eggs: Bind everything beautifully while contributing to the loaf’s lovely texture.
- Lemon zest and lemon juice: The heart of this recipe—infusing every bite with sunshiny citrus brightness.
- Sour cream or plain Greek yogurt: Creates tender moisture and a subtle tang.
- Fresh rhubarb: Chopped and folded in, these ruby-red pieces bring natural tartness and a vibrant pop of color.
- Vanilla extract: Rounds out the flavors and adds a hint of warmth.
- Powdered sugar (for glaze): Sweetens the glaze perfectly without overpowering the lemon’s brightness.
How to Make Lemon Rhubarb Loaf With Glaze Recipe
Step 1: Prepare Your Pan and Dry Ingredients
First things first: preheat your oven to 350°F and get your loaf pan ready by greasing and lightly flouring it or lining it with parchment paper. Then, whisk together all the dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl. This ensures an even distribution of leavening and flavor.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This process is vital because it incorporates air, giving your loaf its tender crumb and satisfying rise.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in the fresh lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract. The mix will come together into a smooth, aromatic batter hinting at the deliciousness to come.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently and just until combined—overmixing can lead to a dense loaf, and we definitely want to keep it light and soft.
Step 5: Fold in the Rhubarb
Carefully fold in the chopped rhubarb, ensuring it’s evenly distributed but not overly stirred. Those tart little chunks are what make this loaf truly special!
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top gently. Place it in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Glaze and Final Touches
Whisk together the powdered sugar, lemon juice, and lemon zest to create a silky glaze. After the loaf has fully cooled, drizzle this glaze generously over the top. Let it set for 10 to 15 minutes so it forms a lovely, slightly firm crust before slicing.
How to Serve Lemon Rhubarb Loaf With Glaze Recipe
Garnishes
You can elevate your presentation with a few bright garnishes such as fresh lemon zest curls or small rhubarb ribbons. A sprig of mint nearby adds an inviting freshness that catches the eye and complements the loaf’s zesty flavors beautifully.
Side Dishes
This loaf pairs wonderfully with simple sides like a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. If serving for breakfast or brunch, accompany it with fresh berries or a cup of your favorite hot tea to round out the experience.
Creative Ways to Present
Feeling fancy? Slice the loaf into thick slabs and create mini dessert stacks with layers of cream cheese frosting or lemon curd between. Alternatively, serve alongside a tangy fruit compote that echoes the rhubarb and lemon notes for extra depth and wow factor.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Lemon Rhubarb Loaf With Glaze Recipe tightly in plastic wrap or store it in an airtight container, keeping it fresh at room temperature for up to 2 days. If your kitchen is warm, refrigerated storage is best to maintain the glaze’s shine and the loaf’s moist texture.
Freezing
This loaf freezes wonderfully! Just wrap it well in plastic wrap and then in aluminum foil or place it in a freezer-safe container. When you’re ready, thaw it overnight in the fridge before serving for a near-fresh taste.
Reheating
For a just-baked feel, warm individual slices gently in the microwave for about 15 seconds or pop them into a toaster oven at low heat for a few minutes. This brings out the spice and softens the glaze for a dreamy palate experience.
FAQs
Can I use frozen rhubarb for the Lemon Rhubarb Loaf With Glaze Recipe?
Absolutely! Frozen rhubarb works well when thawed and drained thoroughly to prevent extra moisture from affecting the batter’s texture.
Is it possible to substitute the sour cream in this recipe?
Yes, you can swap sour cream for buttermilk or plain Greek yogurt to maintain the tang and moisture the loaf needs.
How long does this loaf stay fresh?
Stored properly in an airtight container, your lemon rhubarb loaf stays fresh for about 3 to 4 days at room temperature or up to a week refrigerated.
What can I do if I don’t have fresh lemons?
Fresh lemon juice and zest truly make a difference, but bottled lemon juice can be used in a pinch. Zest is best fresh but optional if unavailable.
Can I add nuts or other mix-ins to this loaf?
Definitely! Toasted almonds or walnuts complement the tart rhubarb wonderfully. Add about 1/2 cup along with the rhubarb for added crunch and flavor.
Final Thoughts
This Lemon Rhubarb Loaf With Glaze Recipe is one of those rare treats that feels both comforting and bright at the same time. With simple ingredients and straightforward steps, it transforms into a showstopper that’s perfect to make for yourself or to share with friends and family. Don’t hesitate—grab your ingredients and bring a little sunshine into your kitchen today!
Print
Lemon Rhubarb Loaf With Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Rhubarb Loaf With Glaze is a bright, zesty quick bread that combines tart rhubarb and fresh lemon flavors in a moist, tender loaf. Topped with a sweet and tangy lemon glaze, it makes a perfect spring or summer dessert or snack, bursting with freshness and a hint of tang.
Ingredients
For the Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups chopped fresh rhubarb
- 1 teaspoon vanilla extract
For the Glaze
- 3/4 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps to create a tender texture.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, fresh lemon juice, sour cream (or Greek yogurt), and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing, which can result in a dense loaf.
- Fold in Rhubarb: Carefully fold the chopped fresh rhubarb into the batter, distributing it evenly without breaking it down excessively.
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze the Loaf: Once the loaf has fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for 10–15 minutes before slicing and serving.
Notes
- You can substitute buttermilk for the sour cream if desired to add a tangier flavor and a bit of extra moisture.
- If fresh rhubarb is out of season, frozen rhubarb works well too — just thaw and drain it thoroughly to avoid excess moisture.
- For a crunchy texture, sprinkle some coarse sugar on top of the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
