This Lemon Rhubarb Loaf with Glaze is a delightful blend of tart rhubarb and zesty lemon, creating a moist and tender treat that’s perfect for any occasion. The sweet lemon glaze drizzled on top adds just the right touch of sweetness, making each bite a refreshing experience.

Why You’ll Love This Recipe

This loaf is the perfect mix of sweet and tart, making it a versatile treat for any time of day. Here’s why I love it:

Tart and Sweet Harmony: The rhubarb brings a refreshing tartness that’s perfectly balanced by the bright, citrusy lemon. Together, they make for an unforgettable flavor combo.
Moist and Tender: The loaf is incredibly moist thanks to the perfect mix of wet and dry ingredients. I never have to worry about it being dry—this one’s a keeper.
Easy to Make: With straightforward ingredients and simple steps, this loaf is quick to whip up and doesn’t require any special skills.
Great for Any Occasion: Whether it’s breakfast, brunch, or dessert, this loaf works for any time of day. It’s also fantastic to serve at gatherings or as a thoughtful homemade gift.
Glazed Goodness: The sweet lemon glaze adds just the right touch of sweetness on top. It’s like the cherry on top but, you know, a much better flavor profile!

Ingredients

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

For the Loaf:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup sour cream or Greek yogurt
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb

For the Glaze:

¾ cup powdered sugar
1–2 tablespoons fresh lemon juice

Directions

Preheat Your Oven: I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Lining it with parchment paper ensures easy removal.
Prepare the Rhubarb: I toss the chopped rhubarb in a tablespoon of flour to prevent it from sinking to the bottom of the loaf during baking.
Mix the Wet Ingredients: In a large mixing bowl, I beat the softened butter and sugar together until light and fluffy. Then, I add the eggs one at a time, mixing well after each addition. I stir in the lemon juice, lemon zest, sour cream, and vanilla extract until combined.
Combine the Dry Ingredients: In another bowl, I whisk together the flour, baking powder, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, mixing until just combined to keep the loaf light and fluffy.
Fold in the Rhubarb: I gently fold the flour-coated rhubarb into the batter, ensuring it’s evenly distributed.
Bake the Loaf: I pour the batter into the prepared loaf pan and spread it evenly. I bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, I tent the loaf with aluminum foil.
Let It Cool: Once baked, I let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Make the Glaze: While the loaf is cooling, I whisk together the powdered sugar and lemon juice in a small bowl until smooth. Once the loaf is completely cool, I drizzle the glaze over the top and let it set before slicing.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: Approximately 1 hour 15 minutes

Variations

Use Greek Yogurt: If I don’t have sour cream, I substitute it with Greek yogurt for a similar tangy flavor and moist texture.
Add Nuts: For added crunch, I sometimes fold in ½ cup of chopped walnuts or pecans into the batter.
Try Different Fruits: If rhubarb isn’t available, I substitute it with diced strawberries or raspberries for a different flavor profile.
Make it Gluten-Free: I use a gluten-free all-purpose flour blend to make the loaf suitable for those with gluten sensitivities.

Storage/Reheating

Storage: I store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week.
Freezing: I wrap the loaf tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. I thaw it at room temperature before serving.
Reheating: To enjoy a warm slice, I microwave it for about 10–15 seconds or warm it in a 300°F (150°C) oven for 5–10 minutes.

FAQs

Can I use frozen rhubarb?

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

Can I make this loaf ahead of time?

Absolutely! I often bake the loaf a day in advance. It stores well at room temperature or in the refrigerator and tastes even better the next day.

What if I don’t have lemon zest?

If I don’t have lemon zest, I can add a bit more lemon juice or a small amount of lemon extract to maintain the citrus flavor.

Can I make this loaf without the glaze?

Yes, the loaf is delicious on its own. However, the lemon glaze adds an extra layer of sweetness and enhances the citrus flavor.

How can I prevent the rhubarb from sinking to the bottom?

I toss the chopped rhubarb in a tablespoon of flour before folding it into the batter. This helps keep the rhubarb evenly distributed throughout the loaf.

Conclusion

This Lemon Rhubarb Loaf with Glaze is a delightful treat that combines the tartness of rhubarb with the brightness of lemon, all wrapped up in a moist and tender loaf. Whether I’m serving it for breakfast, brunch, or dessert, it’s always a hit. The sweet lemon glaze adds the perfect finishing touch, making each slice a refreshing indulgence. Happy baking!