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

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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.