Lemon Rhubarb Loaf with Glaze

This Lemon Rhubarb Loaf is a tender super-moist quick bread packed with zesty citrus and tart pops of fresh rhubarb. Finished with a bright, tangy glaze it is the kind of treat I bake every spring when rhubarb starts popping up at the market because its sunshiny flavors somehow make the whole house feel cheerful.

I first baked this loaf after spotting some ruby-red rhubarb at my farmers market and my family devoured half of it before the glaze was even set. Now it is my go-to for bake sales or brunches with friends.

Ingredients

• Butter: softened for a rich base and tender crumb choose real unsalted butter if possible
• Sugar: adds sweetness and helps cream the butter for fluffiness
• Eggs: bind everything and give loft use large eggs for best results
• Lemon juice and zest: for sunny flavor always use fresh lemons and zest before you juice
• All-purpose flour: simple structural base I always sift for extra airiness
• Baking powder and baking soda: help the loaf rise properly check freshness for light texture
• Salt: rounds out the flavors fine sea salt is best for even seasoning
• Sour cream or yogurt: makes it wonderfully moist and a little tangy choose full-fat for best results
• Diced rhubarb: brings juicy pops of tartness look for firm crisp stalks deep red for prettiest color
• Powdered sugar: forms the glaze go for lump-free superfine if possible
• More lemon juice: for the glaze to make it really zingy squeeze fresh for best taste
• Optional rhubarb syrup or compote: if you love a rosy pink finish swirl a bit into the glaze

Step-by-Step Instructions

Prepare and Preheat:

Get the oven ready by preheating to 175 C or 350 F. Lightly grease and line a loaf pan with parchment so the loaf pops out easily with crisp sides.

Cream the Butter and Sugar:

Beat together softened butter and sugar until pale and fluffy. Take your time here mixing for at least 3 minutes to make the loaf really light.

Add Eggs and Lemon:

Crack in one egg at a time beating well each addition. Mix in lemon juice and zest which makes the batter smell like summer.

Combine Dry Ingredients:

Whisk together flour baking powder baking soda and salt in a separate bowl. This step keeps the loaf from getting dense.

Mix Wet and Dry Ingredients:

Add the dry mixture to the wet in stages stirring just until you do not see streaks of flour. Go gently so you keep the loaf airy.

Add Sour Cream or Yogurt:

Stir in sour cream or yogurt until the batter is smooth and thick. This is my favorite step because you see it turn creamy.

Fold in Rhubarb:

Gently fold diced rhubarb into your batter distributing evenly without smashing the pieces.

Fill and Bake:

Pour the batter into your prepped loaf pan smoothing the top. Bake for 50 to 60 minutes testing with a toothpick it should come out clean from the center.

Cool Overnight:

Let the hot loaf sit in its pan for about 10 minutes then turn out onto a rack and leave until totally cool. This helps it slice neatly.

Make and Apply Glaze:

Stir together powdered sugar and fresh lemon juice until you have a glossy glaze. Add a little rhubarb syrup if you want blushing color. Drizzle over cooled loaf. Let the glaze set before slicing to get perfect pretty slices.

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Rhubarb is my all-time favorite spring ingredient and I still remember the burst of joy the first time I baked this loaf with my daughter who loved swirling the pink syrup on top. It turned a simple afternoon into a sweet memory we both treasure.

Storage Tips

Wrap the cooled loaf tightly in plastic or foil and keep at room temperature for up to two days. If you need to store longer place it in the fridge for five days. For best results freeze individual slices so you can grab a treat anytime. Always let loaf come to room temperature before eating.

Ingredient Substitutions

Greek yogurt subs in perfectly for sour cream if you want a tangier loaf. If using frozen rhubarb make sure to thaw and drain it really well first to avoid a soggy crumb. You can even swap zestier Meyer lemons when they are in season for a slightly floral flavor note.

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Serving Suggestions

This loaf shines as a brunch centerpiece or simple dessert. Top with extra sliced strawberries or a dollop of whipped cream if you are feeling festive. For breakfast I love a warm slice with a cup of tea or coffee.

A Bit of History

Rhubarb is one of the earliest spring vegetables and has been used in British and North American baking for centuries often paired with strawberries or citrus. Lemon and rhubarb together are a classic combo that brightens up many traditional cakes and pies thanks to their tart yet refreshing harmony of flavors.

Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Be sure to thaw and drain thoroughly to remove excess moisture before adding to the batter.

→ Is it possible to substitute yogurt for sour cream?

Absolutely—Greek yogurt offers a tangier flavor and the same moist texture. Use it as a direct substitute for sour cream.

→ How do I keep the loaf from being soggy?

Drain the rhubarb well, bake until a toothpick comes out clean, and let the loaf cool in the pan before transferring to a rack.

→ When should I add the glaze?

Wait until the loaf has cooled completely before drizzling with glaze to prevent it from melting or soaking in.

→ How do I store leftovers?

Wrap the loaf tightly. Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for 2 months.

→ Do I need to use rhubarb syrup for the glaze?

Rhubarb syrup is optional and adds color. The glaze can be made simply with lemon juice and powdered sugar if you prefer.