There’s nothing quite like a moist, tangy, and lightly sweet loaf to brighten your morning or elevate an afternoon tea. This Lemon Rhubarb Loaf with Glaze is a seasonal delight that brings the bright zing of lemon and the tart charm of rhubarb together in a beautifully balanced quick bread. The result? A golden, tender crumb studded with juicy rhubarb and topped with a shiny lemon glaze that adds just the right touch of sweetness.
I first baked this loaf on a spring weekend when I needed something cheerful, and it quickly became a favorite. Rhubarb, often overlooked, pairs wonderfully with lemon, adding subtle fruitiness and a delicate tartness. This loaf is perfect for brunch, dessert, or even gifting. It holds up well, tastes even better the next day, and looks lovely with a simple glaze drizzle.
Why You’ll Love Lemon Rhubarb Loaf with Glaze
- Seasonal and Fresh: Makes great use of spring rhubarb and fresh lemon.
- Moist and Tender Crumb: Sour cream or Greek yogurt keeps it perfectly soft.
- Bright, Balanced Flavor: Tangy rhubarb and lemon zest add brightness without being overpowering.
- Easy to Make: Simple pantry staples and a straightforward method.
- Perfectly Glazed: The lemon glaze adds just the right finish.
- Versatile: Ideal for breakfast, tea, dessert, or snacking.
Ingredients You’ll Need
For the Loaf:
- 1 ½ 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 (about 1–2 lemons)
- 1 tablespoon lemon zest
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chopped fresh rhubarb (cut into ½-inch pieces)
For the Glaze:
- ¾ cup powdered sugar
- 1–2 tablespoon fresh lemon juice (adjust to desired consistency)
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. - Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes). Use a hand mixer or stand mixer for best results. - Add Eggs and Flavorings
Beat in the eggs, one at a time. Then mix in lemon juice, lemon zest, sour cream (or Greek yogurt), and vanilla extract until smooth. - Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix. - Fold in Rhubarb
Gently fold in the chopped rhubarb until evenly distributed throughout the batter. - Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing. - Make the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust with more juice or sugar to get your preferred consistency. - Glaze the Loaf
Drizzle the lemon glaze over the cooled loaf. Let it set for 10–15 minutes before slicing and serving.
Serving and Storage Tips
Serve slices of this loaf with tea or coffee, or enjoy it lightly toasted with a pat of butter. It also pairs beautifully with whipped cream or a dollop of Greek yogurt.
Storage:
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze unglazed loaf (wrapped tightly) for up to 2 months.
Helpful Notes
- Don’t Skip the Zest: Lemon zest adds essential oils and depth to the flavor.
- Use Fresh Rhubarb: Frozen rhubarb can work in a pinch, but drain and pat dry to prevent excess moisture.
- Test for Doneness: Insert a toothpick in the center; if it comes out clean or with a few crumbs, it's done.
- Customize It: Add a handful of chopped nuts, coconut, or even white chocolate chips for a twist.
Frequently Asked Questions
- Can I use frozen rhubarb?
Yes, just thaw and drain it well. Pat dry with paper towels to reduce excess moisture. - What can I use instead of sour cream?
Greek yogurt is a perfect substitute and keeps the texture just as moist. - Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend. The texture may vary slightly. - Can I skip the glaze?
Sure! The loaf is delicious on its own, or dust with powdered sugar for a lighter finish. - Can I double the recipe?
Yes! Bake in two loaf pans or a 9x13-inch pan and adjust baking time accordingly.
Final Thoughts
Lemon Rhubarb Loaf with Glaze is a delightful bake that showcases the fresh flavors of the season. It’s a versatile recipe that’s equally suited for lazy weekends or special gatherings. With its zesty lemon notes, tender crumb, and tart rhubarb gems, this loaf is sure to bring smiles to every slice.
Bake it, glaze it, and enjoy—then watch it disappear, one lemony bite at a time!
Lemon Rhubarb Loaf with Glaze
Ingredients
For the Loaf:
- 1 ½ 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 about 1–2 lemons
- 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 tablespoon fresh lemon juice adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, then add lemon juice, zest, sour cream, and vanilla. Mix until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chopped rhubarb.
- Pour batter into loaf pan and smooth top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Whisk together glaze ingredients and drizzle over cooled loaf. Let set before slicing.
Notes
- Use fresh rhubarb for best results; if using frozen, thaw and pat dry.
- For a lighter topping, skip the glaze and dust with powdered sugar.
- Store at room temperature for 3 days or refrigerate up to 5.
- The loaf can be frozen (unglazed) for up to 2 months.
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