Lemon Rhubarb Loaf with Glaze Recipe

This Lemon Rhubarb Loaf with Glaze is truly a celebration of bright, zesty flavors and tender crumb—perfect for spring but irresistible any time of year. Imagine biting through a fluffy, lemon-kissed loaf studded with pockets of sweet-tart rhubarb, finished with a tangy lemon glaze that sparkles on top. Whether you’re sharing it at brunch, packing it for an afternoon treat, or sneaking a slice with your morning coffee, this loaf brings comfort and sunshine to any table. Let’s dive in and see how simple it is to bring this showstopper to life!

Ingredients You’ll Need

Every ingredient for this Lemon Rhubarb Loaf with Glaze is a small building block of flavor, texture, and color—so don’t skip or swap unless you have to! The magic comes from their unique combination, making this loaf so much more than the sum of its parts.

• Butter (softened): Creates a moist, tender crumb and rich flavor as the base for your loaf.
• Sugar: Sweetens the loaf just enough to balance the tart lemon and rhubarb.
• Eggs: Provide structure and ensure the loaf holds together while lending a lovely richness.
• Lemon juice (freshly squeezed): Keeps the flavor fresh, bright, and irresistibly citrusy.
• Zest of 1 lemon: Intensifies the lemon aroma and infuses flavor throughout the loaf.
• All-purpose flour: The foundation of the loaf, resulting in a light, tender bite.
• Baking powder: Gives lift, helping the loaf rise to fluffy heights.
• Baking soda: Works with the sour cream and lemon for a perfect soft texture.
• Salt: Just a pinch pulls all the flavors together and balances sweetness.
• Sour cream or yogurt: Adds moisture and a hint of tang, keeping the crumb ultra-soft.
• Diced rhubarb: These juicy bursts of tartness are the star, adding pops of color and flavor.
• Powdered sugar: Makes a silky base for the lemon glaze that sits beautifully atop the loaf.
• Lemon juice (for glaze): Repeats the citrus zing for a double dose in the finishing touch.
• Rhubarb syrup or compote (optional): Optional, but gives your glaze a gorgeous blush of pink.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 175°C (350°F) to ensure even baking from the first moment. Grease and line a 9×5-inch loaf pan with parchment paper, allowing a bit of overhang for easy removal later. This step sets you up for a picture-perfect loaf that won’t stick.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until the mixture falls in pale, fluffy ribbons. This aerates the batter for lovely lift, and blending well at this stage guarantees your Lemon Rhubarb Loaf with Glaze will be tender throughout.

Step 3: Add Eggs, Lemon Juice, and Zest

Crack in your eggs one at a time, beating well after each addition to keep the batter cohesive. Then add in the fresh lemon juice and zest for that unmistakable citrus burst. Your kitchen will start to smell amazing right about now!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing them separately before adding prevents any clumps and ensures your rising agents are evenly scattered for a uniform loaf.

Step 5: Mix Wet and Dry Ingredients Gently

Gradually add the dry ingredients to the wet mixture, stirring until just combined—overmixing can toughen your loaf. The batter will be thick, but trust the process.

Step 6: Stir in Sour Cream (or Yogurt) and Rhubarb

Fold in the sour cream (or yogurt) to loosen and enrich the batter, then swirl in the diced rhubarb. Be gentle—those vibrant pink gems should stay mostly intact for jewel-like surprises in each slice of Lemon Rhubarb Loaf with Glaze.

Step 7: Bake to Golden Perfection

Pour your batter into the prepared pan, smoothing the top. Slide it into the oven and bake for 50–60 minutes, until a toothpick comes out clean (watch the edges for golden perfection). If the loaf starts browning too quickly, tent it with foil for the final 15 minutes.

Step 8: Cool and Glaze

Let the loaf cool in the pan for about 10 minutes, then lift it onto a wire rack to cool completely—this prevents sogginess. To make the glaze, whisk powdered sugar with lemon juice until smooth and glossy. If you have rhubarb syrup, swirl a bit in for a pale pink hue. Drizzle generously over the loaf and let set before slicing.

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

Dress up each slice with a sprinkle of extra lemon zest or thinly sliced rhubarb for a touch of elegance. Candied lemon peel or even edible flowers can add a beautiful finishing flourish that hints at the fresh flavors inside.

Side Dishes

This loaf pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of tangy Greek yogurt. For a more decadent brunch, serve alongside herbal teas or even a fragrant Earl Grey to highlight the gentle citrus notes.

Creative Ways to Present

If you’re celebrating or gifting, try baking the Lemon Rhubarb Loaf with Glaze in mini loaf pans, or slice it thick and serve with a sidecar of lemon glaze for dipping. Layer slices with whipped cream and berries for an easy trifle-style dessert, or toast them lightly for a sophisticated tea treat.

Make Ahead and Storage

Storing Leftovers

Once your Lemon Rhubarb Loaf with Glaze is fully cooled and glazed, keep slices in an airtight container at room temperature for up to three days. The loaf stays moist, and the citrusy glaze keeps everything tasting just-baked.

Freezing

If you want to freeze, skip-glazing until after thawing. Wrap the cooled loaf (whole or sliced) tightly in plastic wrap and a layer of foil, then freeze for up to three months. Thaw overnight in the fridge before topping with the glaze fresh, so it doesn’t weep or soften the crust.

Reheating

For warm slices, briefly microwave for 10–15 seconds or pop them in a low oven (160°C/325°F) for several minutes. This revives the loaf’s springy texture and melts the glaze just enough for gooey perfection.

FAQs

Can I use frozen rhubarb for this Lemon Rhubarb Loaf with Glaze?

Yes! Frozen rhubarb works beautifully—just thaw and drain excess liquid before folding into your batter to avoid extra moisture.

What’s the best way to zest a lemon without any bitter taste?

Use a microplane or fine grater, scraping just the yellow part—the white pith underneath is where the bitterness hides. Fresh zest adds tons of vibrant flavor to this loaf!

Is there a gluten-free alternative for this recipe?

You can substitute a measure-for-measure gluten-free flour blend for regular flour. Just be sure your blend includes a binder like xanthan gum for the best sliceable texture.

How do I know when my Lemon Rhubarb Loaf with Glaze is fully baked?

Insert a toothpick in the center—if it comes out clean or with just a moist crumb, you’re good to go. The crust should be golden, and the top should spring back gently when pressed.

Can I make this loaf ahead for a brunch party?

Absolutely! Bake a day in advance, store tightly covered, and add the glaze the morning of your event. The flavors deepen overnight, making it even more delicious.

Final Thoughts

If you’re looking for a treat that strikes the perfect harmony between zesty lemon, sweet-tart rhubarb, and a melt-in-your-mouth crumb, you owe it to yourself to make this Lemon Rhubarb Loaf with Glaze. It’s the kind of recipe you’ll reach for again and again—whenever you need a burst of sunshine on your table. Happy baking!

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