Name: Lemon Rhubarb Loaf with Glaze
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup granulated sugar; 1 tbsp lemon zest; 2 large eggs; 3/4 cup milk; 1/2 cup vegetable oil or melted butter; 2 tbsp fresh lemon juice; 1 1/2 cups chopped rhubarb; 1 cup powdered sugar (for the glaze); 2–3 tbsp additional lemon juice (for the glaze)

This Lemon Rhubarb Loaf with Glaze is a bright and zesty quick bread that balances the tartness of rhubarb with the sweet citrus notes of lemon. The tender crumb and golden crust make it perfect for spring and summer gatherings, and the simple lemon glaze adds the perfect finishing touch. It’s a fresh take on a classic loaf that’s both comforting and refreshing. Lemon Rhubarb Loaf with Glaze

Why You’ll Love This Recipe

I love how this loaf brings together two bold flavors—lemon and rhubarb—in such a harmonious way. The tart rhubarb softens as it bakes, becoming tender and juicy, while the lemon infuses every bite with brightness. I find it’s not overly sweet, which makes it ideal as a breakfast treat, snack, or light dessert. And the quick lemon glaze on top? It seals in moisture and adds that extra sparkle of flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Lemon zest
Eggs
Milk
Vegetable oil or melted butter
Fresh lemon juice
Chopped rhubarb
Powdered sugar (for the glaze)
Additional lemon juice (for the glaze)

directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan.
In a bowl, I whisk together the flour, baking powder, and salt.
In another large bowl, I combine the sugar and lemon zest, rubbing them together to release the oils.
I add the eggs, milk, oil (or melted butter), and lemon juice to the sugar mixture and stir until smooth.
Then I fold in the dry ingredients until just combined, being careful not to overmix.
I gently stir in the chopped rhubarb, ensuring it’s evenly distributed.
I pour the batter into the prepared pan and smooth the top.
The loaf bakes for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once cooled slightly, I whisk together powdered sugar and lemon juice for the glaze, then drizzle it over the loaf.

Servings and timing

This recipe makes one standard loaf, serving about 8 slices. It takes roughly 15 minutes to prepare and 50–60 minutes to bake. Cooling and glazing add an extra 20 minutes.

Variations

When I want a different twist, I swap half the rhubarb with chopped strawberries for a strawberry-rhubarb version. I’ve also added a touch of almond extract to the batter for a nutty undertone. For a more indulgent version, I sometimes top the glaze with a sprinkle of chopped candied ginger or slivered almonds.

storage/reheating

I store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices for up to 2 months. When I reheat it, I pop a slice in the microwave for 10–15 seconds to bring back its soft texture.

FAQs

How do I know when the loaf is fully baked?

I test it by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. I also look for a golden top that springs back when lightly pressed.

Can I use frozen rhubarb?

Yes, I use frozen rhubarb often. I make sure to thaw and drain it well before adding it to the batter to avoid excess moisture.

What if I don’t have fresh lemons?

I’ve used bottled lemon juice in a pinch, but fresh lemon zest is hard to replace. If possible, I always go with fresh for the best flavor.

Is the glaze necessary?

The glaze isn’t essential, but I find it really enhances the flavor and appearance. It adds a sweet-tart contrast that balances the rhubarb perfectly.

Can I make this loaf gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend, and it works well. I try not to overmix the batter to keep the loaf tender.

Conclusion

This Lemon Rhubarb Loaf with Glaze is a perfect way to enjoy the unique flavor of rhubarb with a refreshing lemony twist. I find it’s easy to make, versatile, and a guaranteed crowd-pleaser. Whether for a weekend brunch or a simple afternoon treat, it’s a loaf I keep coming back to.