Name: Lemon Rhubarb Loaf with Glaze
Prep time: 15 min
Cook time: PT-485616H6M2S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 1 tbsp lemon zest; 1/2 cup sour cream or Greek yogurt; 1 tsp vanilla extract; 1 cup chopped fresh rhubarb; 3/4 cup powdered sugar; 1–2 tbsp fresh lemon juice (adjust for desired consistency)

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Lemon Rhubarb Loaf with Glaze a moist and tangy loaf bursting with fresh rhubarb and zesty lemon, topped with a sweet and tart lemon glaze that perfectly complements the tender crumb. I find it ideal for breakfast, brunch, or even a light dessert.

Ingredients

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

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 desired consistency)

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

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

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

In a large bowl, cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time. Then add lemon juice, lemon zest, vanilla extract, and sour cream. Mix until combined.

Gradually stir the dry ingredients into the wet ingredients until just incorporated.

Gently fold in the chopped rhubarb.

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

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cool, mix powdered sugar and lemon juice to form the glaze. Drizzle it over the top of the loaf and let it set before slicing.

Servings and timing

This recipe yields about 10 slices.
Prep time is around 15 minutes, baking takes 50 to 60 minutes, making the total time roughly 1 hour and 10 minutes.

Variations

I often swap sour cream for Greek yogurt for a tangier flavor or to lighten up the loaf. If fresh rhubarb isn’t available, frozen rhubarb works well—just thaw and drain excess moisture before folding it in. For an extra burst of flavor, I sometimes add a handful of chopped walnuts or almonds to the batter for crunch. You can also experiment with adding a bit of ground ginger or cardamom for a subtle spice note.

Storage/Reheating

I store the Lemon Rhubarb Loaf in an airtight container at room temperature for up to 3 days. It also freezes well—wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. To reheat, I let it thaw at room temperature and warm slices briefly in the microwave or oven. The glaze holds up nicely but can soften slightly after refrigeration or freezing.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works fine. Just thaw it completely and drain any excess liquid before adding it to the batter to avoid extra moisture.

Can I make this loaf dairy-free?

I haven’t tried it myself, but substituting dairy-free yogurt and vegan butter might work. The texture may be slightly different but the lemon and rhubarb flavors will still shine.

What’s the best way to zest a lemon?

I use a microplane grater for zesting lemons. It gives fine, fragrant zest without the bitter white pith.

Can I make muffins instead of a loaf?

Absolutely! Use the same batter and fill muffin tins about two-thirds full. Bake at 350°F (175°C) for about 20-25 minutes or until a toothpick comes out clean.

How tart will the loaf be?

The loaf has a balanced tartness from the rhubarb and lemon juice, offset by the sweetness of the sugar and glaze. If you prefer less tart, reduce the lemon juice slightly or increase the sugar in the glaze.

Conclusion

I find this Lemon Rhubarb Loaf to be a delightful treat that brings a burst of fresh, seasonal flavor to any table. The combination of tart rhubarb, bright lemon, and sweet glaze makes it a favorite in my kitchen for breakfast, brunch, or dessert. Whether sharing with friends or enjoying a quiet moment with a cup of tea, this loaf never fails to satisfy.

Recipe:

Lemon Rhubarb Loaf with Glaze

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A moist and tangy loaf bursting with fresh rhubarb and zesty lemon, topped with a sweet and tart lemon glaze, perfect for breakfast, brunch, or dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time. Then add lemon juice, lemon zest, vanilla extract, and sour cream. Mix until combined.
Gradually stir the dry ingredients into the wet ingredients until just incorporated.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, mix powdered sugar and lemon juice to form the glaze. Drizzle it over the top of the loaf and let it set before slicing.