Description
This Lemon Rhubarb Loaf combines tart rhubarb, fresh lemon, and a tender crumb for a perfectly balanced quick bread. Finished with a bright lemon glaze, it’s ideal for brunch, snacking, or gifting.
Ingredients
Scale
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 tbsp lemon zest
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb
For the Glaze:
- 3/4 cup powdered sugar
- 1 –2 tbsp 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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert, Snack
Nutrition
- Calories: 260
Keywords: lemon glaze, lemon rhubarb loaf, rhubarb bread, spring loaf cake