Why You’ll Love This Recipe

This Lemon Rhubarb Loaf is a perfect balance of sweet and tart, with the rhubarb adding a delightful tang and the lemon providing a refreshing burst of citrus. The texture of the loaf is light and fluffy, yet moist, thanks to the use of buttermilk. The glaze adds a glossy finish that enhances the flavor without overpowering it. The combination of fresh, seasonal rhubarb and the zesty lemon makes this loaf a standout treat that’s both comforting and bright. It’s an easy-to-make recipe that delivers big on flavor, making it a must-try!

Ingredients

For the loaf:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter (softened)

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup fresh lemon juice

  • 1 tablespoon lemon zest (about 1 lemon)

  • 1/2 cup buttermilk (or milk with a splash of vinegar)

  • 1 1/2 cups rhubarb (chopped into small pieces)

  • 1 tablespoon flour (for tossing the rhubarb)

For the glaze:

  • 1/2 cup powdered sugar

  • 2 tablespoons fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the loaf:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

  6. Toss the chopped rhubarb with 1 tablespoon of flour to prevent it from sinking to the bottom of the loaf. Gently fold the flour-coated rhubarb into the batter.

  7. Pour the batter into the prepared loaf pan and smooth the top.

  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, tent the loaf with aluminum foil and continue baking.

  9. Remove from the oven and allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

2. Make the glaze:

  1. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.

  2. Once the loaf is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.

Servings and Timing

  • Servings: Makes 8-10 slices

  • Prep Time: 15 minutes

  • Cook Time: 55-65 minutes

  • Total Time: 1 hour 30 minutes

Variations

  • Rhubarb filling: For a more intense rhubarb flavor, cook down the rhubarb with a little sugar before adding it to the batter, creating a small rhubarb filling.

  • Coconut glaze: Substitute lemon juice with coconut milk for a tropical twist on the glaze.

  • Herbs: Add a teaspoon of chopped fresh mint or thyme to the batter for a unique herbal flavor that complements the lemon and rhubarb.

  • Almonds: Add a handful of sliced almonds on top of the loaf before baking for a bit of crunch and flavor.

  • Vegan version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a dairy-free butter substitute and plant-based milk.

Storage/Reheating

  • Storage: Store the Lemon Rhubarb Loaf in an airtight container at room temperature for up to 3 days. If you live in a humid climate, refrigerate it to prevent the loaf from becoming too moist.

  • Freezing: The loaf freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

  • Reheating: If you want to enjoy a warm slice, simply microwave individual pieces for 10-15 seconds.

FAQs

1. Can I use frozen rhubarb for this recipe?

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

2. Can I make this loaf without buttermilk?

If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar to create a buttermilk substitute. Let it sit for 5 minutes before using.

3. Can I skip the glaze?

Yes, the glaze is optional. If you prefer a less sweet loaf, you can skip it, and the loaf will still be delicious. You can also dust it with powdered sugar instead for a simpler finish.

4. Can I add other fruits to the loaf?

Yes, you can experiment with other fruits like strawberries, blueberries, or blackberries. Make sure to adjust the amount of fruit based on how much liquid it will add to the batter.

5. How do I prevent the rhubarb from sinking to the bottom?

Tossing the rhubarb in a tablespoon of flour before adding it to the batter helps to keep the fruit suspended evenly throughout the loaf.

6. Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend to make this recipe gluten-free. Be sure to check that your baking powder and other ingredients are also gluten-free.

7. Can I make this loaf ahead of time?

Yes, this loaf stores well and can be made up to 2 days in advance. In fact, the flavors may improve after sitting for a day or two.

8. How do I make this loaf more moist?

The loaf is naturally moist due to the buttermilk and rhubarb. However, if you’d like it to be even more moist, try adding a couple of tablespoons of yogurt to the batter.

9. Can I add nuts to the loaf?

Yes, you can add chopped walnuts or pecans for extra texture and flavor. Add them to the batter when you fold in the rhubarb.

10. Can I make this loaf without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or another egg substitute like applesauce or mashed bananas.

Conclusion

Lemon Rhubarb Loaf with Glaze is a delightful dessert that perfectly balances the tanginess of rhubarb with the bright freshness of lemon. The moist texture and sweet glaze make it a real treat, whether you enjoy it for breakfast, as a snack, or as a light dessert. This loaf is easy to make, packed with flavor, and a great way to use seasonal rhubarb. Whether you make it for yourself or share it with others, it’s sure to be a hit!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Rhubarb Loaf with Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Lemon Rhubarb Loaf with Glaze is a tangy and sweet treat that combines vibrant lemon and tart rhubarb in a moist, fluffy loaf. The simple glaze adds the perfect finishing touch, making it an ideal choice for breakfast, afternoon tea, or a light dessert. This refreshing loaf is perfect for spring and summer gatherings!

Ingredients

For the loaf:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter (softened)

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup fresh lemon juice

  • 1 tablespoon lemon zest (about 1 lemon)

  • 1/2 cup buttermilk (or milk with a splash of vinegar)

  • 1 1/2 cups rhubarb (chopped into small pieces)

  • 1 tablespoon flour (for tossing the rhubarb)

For the glaze:

  • 1/2 cup powdered sugar

  • 2 tablespoons fresh lemon juice

Instructions

  • Prepare the loaf:

    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

    • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

    • Toss the chopped rhubarb with 1 tablespoon of flour to prevent it from sinking to the bottom of the loaf. Gently fold the flour-coated rhubarb into the batter.

    • Pour the batter into the prepared loaf pan and smooth the top.

    • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, tent the loaf with aluminum foil and continue baking.

    • Remove from the oven and allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  • Make the glaze:

    • In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.

    • Once the loaf is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.

Notes

Rhubarb: Tossing rhubarb in flour before adding it to the batter helps keep it from sinking to the bottom.Gluten-Free: You can use a gluten-free flour blend to make this loaf gluten-free.Vegan Version: Substitute eggs with flax eggs and use a dairy-free butter substitute and plant-based milk.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star