Description
This Lemon Rhubarb Loaf with Glaze is a bright, zesty quick bread that combines tart rhubarb with sweet citrusy lemon, finished with a simple lemon glaze for extra flavor and moisture.
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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- Whisk together the flour, baking powder, and salt in a bowl.
- In another bowl, rub the sugar and lemon zest together to release oils.
- Add the eggs, milk, oil or melted butter, and lemon juice to the sugar mixture and stir until smooth.
- Fold in the dry ingredients until just combined; do not overmix.
- Gently stir in the chopped rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly. Whisk powdered sugar with lemon juice to make the glaze and drizzle over the loaf.
Notes
- Do not overmix the batter to keep the loaf tender.
- Use fresh lemon zest for best flavor.
- Thaw and drain frozen rhubarb before use.
- The glaze adds moisture and flavor but is optional.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
