Why You’ll Love This Recipe

The unique combination of tart rhubarb and refreshing lemon makes this loaf stand out. The tangy rhubarb pairs perfectly with the sweet loaf, while the glaze adds a touch of extra sweetness and citrusy goodness. The loaf is not only easy to make but also incredibly flavorful, making it a perfect addition to your recipe rotation. Whether you are a seasoned baker or just looking to try something new, this loaf will impress your taste buds and those you share it with.

Lemon Rhubarb Loaf with Glaze

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups rhubarb, chopped into small pieces

For the glaze:

1/2 cup powdered sugar
1 tablespoon fresh lemon juice

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

Directions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (8×4 inches) or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the loaf cools, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth.
Once the loaf is completely cool, drizzle the glaze over the top.

Servings and Timing

Servings: This recipe makes approximately 8-10 servings.
Prep time: 15 minutes
Cook time: 55-65 minutes
Cooling time: 30 minutes

Variations

Add nuts: If you like a bit of crunch, try adding chopped walnuts or pecans to the batter.
Rhubarb and strawberry combination: Mix in some chopped strawberries along with the rhubarb for a fruity twist.
Glaze options: Instead of lemon glaze, you can opt for a cream cheese glaze or a simple powdered sugar drizzle.
Vegan version: Replace the butter with vegan butter, and use flax eggs or another egg substitute. Use non-dairy sour cream as well.

Storage/Reheating

Storage: Store the loaf in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer shelf life (up to 5 days).
Freezing: You can freeze the loaf by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature before serving.
Reheating: If you want to enjoy it warm, simply microwave a slice for about 10-15 seconds or warm it in a toaster oven.

FAQs

How do I know when the loaf is fully baked?

The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I use frozen rhubarb instead of fresh?

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

How can I make the loaf less sweet?

To reduce the sweetness, you can lower the sugar in the batter by about 1/4 cup, and adjust the glaze to your taste as well.

Can I use a different kind of fruit?

Yes, other fruits like blueberries or raspberries can replace the rhubarb, but the texture will be slightly different.

How long should I cool the loaf before glazing?

Allow the loaf to cool completely before adding the glaze. This helps prevent the glaze from melting into the loaf.

Can I double the recipe?

Yes, you can easily double the recipe. Just make sure to adjust the baking time accordingly and check for doneness with a toothpick.

Can I make this loaf in muffin form?

Yes, this recipe can be made into muffins. Fill muffin tins 2/3 full and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.

Is this loaf gluten-free?

To make it gluten-free, use a gluten-free flour blend in place of the all-purpose flour.

Can I add more lemon flavor to the loaf?

Yes, you can add extra lemon zest to the batter or increase the amount of lemon juice in both the loaf and the glaze for a stronger lemon flavor.

How can I prevent the rhubarb from sinking to the bottom?

Toss the rhubarb pieces in a little flour before folding them into the batter. This helps distribute the rhubarb evenly throughout the loaf.

Conclusion

This Lemon Rhubarb Loaf with Glaze is a delightful combination of tart and sweet flavors, perfect for any occasion. It’s a simple yet delicious treat that’s sure to please everyone from fruit lovers to baking enthusiasts. With its moist crumb, tangy rhubarb, and zesty glaze, it’s a dessert you’ll want to make again and again. Enjoy!