Lemon Rhubarb Loaf with Glaze

This delightful Lemon Rhubarb Loaf with Glaze combines the tartness of rhubarb with the bright zest of lemon, creating a moist and flavorful treat. Topped with a sweet lemon glaze, it’s perfect for brunch, dessert, or an afternoon snack.

Why You’ll Love This Recipe

• Flavorful Combination: The tart rhubarb and zesty lemon complement each other beautifully.
• Moist Texture: The loaf remains tender and moist, making each bite delightful.
• Simple Ingredients: Uses common pantry items, making it easy to prepare.
• Versatile: Suitable for various occasions, from casual gatherings to special events.
• Make-Ahead Friendly: Tastes even better the next day, allowing flavors to meld.

Ingredients

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

For the Loaf:

• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup chopped fresh rhubarb

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Directions

this recipe

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated.
4. Stir in the lemon juice and lemon zest.
5. In a separate bowl, whisk together the flour, baking powder, and baking soda.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
7. Fold in the chopped rhubarb until evenly distributed.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Servings and Timing

• Servings: 8 slices
• Preparation Time: 15 minutes
• Baking Time: 50–60 minutes
• Total Time: Approximately 1 hour 15 minutes

Variations

• Add Nuts: Incorporate chopped walnuts or pecans for added texture.
• Use Other Fruits: Substitute rhubarb with chopped strawberries or raspberries.
• Spice It Up: Add a teaspoon of ground ginger or cinnamon for a different flavor profile.
• Make It Vegan: Use plant-based butter and egg substitutes to make the loaf vegan-friendly.

Storage/Reheating

• Storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• Freezing: Freeze the loaf or individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
• Reheating: Thaw frozen slices at room temperature. To warm, microwave slices for 10–15 seconds or heat in a 300°F (150°C) oven for 5–10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw it completely and drain any excess moisture before adding it to the batter.

What if I don’t have fresh lemons?

Bottled lemon juice can be used in a pinch, but fresh lemon juice and zest provide the best flavor.

Can I make this loaf gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

How do I know when the loaf is done?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the loaf is done.

Can I omit the glaze?

Absolutely. The loaf is delicious on its own, but the glaze adds an extra touch of sweetness and lemon flavor.

What’s the best way to zest a lemon?

Use a microplane or fine grater to remove only the yellow outer layer of the lemon, avoiding the bitter white pith.

Can I add other fruits to the loaf?

Yes, blueberries or raspberries can be added along with or in place of rhubarb for a different twist.

Is it necessary to line the loaf pan with parchment paper?

While not required, lining the pan with parchment paper makes it easier to remove the loaf after baking.

Can I double the recipe?

Yes, you can double the ingredients and bake in two loaf pans. Adjust the baking time as needed.

How can I make the loaf more moist?

Ensure not to overbake the loaf, and consider adding a tablespoon of sour cream or yogurt to the batter for extra moisture.

Conclusion

This Lemon Rhubarb Loaf with Glaze is a delightful combination of tart and sweet flavors, perfect for any occasion. Its moist texture and zesty glaze make it a crowd-pleaser. Whether you’re enjoying it with your morning coffee or serving it as a dessert, this loaf is sure to impress. Give it a try and savor the harmonious blend of lemon and rhubarb in every bite.

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