If you’re searching for a sunshiny treat that marries tangy, sweet, and nostalgic flavors all in one bite, let me introduce you to the Lemon Rhubarb Loaf with GlazeIngredients. This cheerful loaf is packed with bursts of tart rhubarb and zesty lemon, finished with a sparkling citrus glaze that creates a bakery-worthy finish. It’s the sort of recipe that instantly brightens up a brunch table, delivers the coziest afternoon snack, or makes a sweet edible gift. Get ready—this is the lemon rhubarb loaf you’ll want on repeat all spring and summer long!

Ingredients You’ll Need

Lemon Rhubarb Loaf with GlazeIngredients Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Lemon Rhubarb Loaf with GlazeIngredients comes from choosing the freshest, simplest ingredients that come together into something special. Each one plays an important role, creating a soft, moist crumb, the signature tang, and that glossy finishing glaze.

Butter (softened): The base for richness and a tender crumb—make sure it’s at room temperature for easy creaming.
Sugar: Adds sweetness, but also helps the loaf brown beautifully in the oven.
Eggs: Bind the loaf together and contribute to that soft, cakey texture.
Lemon juice (freshly squeezed): Provides the bright, fresh zing that makes this loaf sing.
Lemon zest: Doubles down on citrusy aroma; zest a fresh lemon before juicing it!
All-purpose flour: Gives structure to the loaf so it can support all the juicy rhubarb.
Baking powder & baking soda: Work together for the perfect rise—fluffy but sturdy.
Salt: Just a pinch brings all the flavors into balance.
Sour cream or yogurt: Adds moisture and tang, keeping the loaf perfectly soft for days.
Diced rhubarb: The star ingredient—look for bright red stalks for both color and tart flavor.
Powdered sugar (for the glaze): Easily dissolves into a silky, sweet drizzle.
Optional rhubarb syrup or compote: Swirl a spoonful into the glaze for a romantic blush of pink!

How to Make Lemon Rhubarb Loaf with GlazeIngredients

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 175°C (350°F) so it’s ready to go when your batter is. Grease and line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang for easy lifting later. This helps the Lemon Rhubarb Loaf with GlazeIngredients come out perfectly—with that lovely straight-sided bakery look.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This step is what gives your loaf that lovely, tender crumb. Keep beating until it almost looks pale and airy—your kitchen will start to smell amazing already!

Step 3: Add Eggs and Lemon

One at a time, crack the eggs into your bowl, beating well after each addition so the mixture stays cohesive and smooth. Pour in the freshly squeezed lemon juice and sprinkle in all that vibrant lemon zest. This adds a zingy layer throughout every bite of the Lemon Rhubarb Loaf with GlazeIngredients.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leaveners evenly. Gradually add these dry ingredients to your wet mixture, stirring gently. Be careful not to overmix—for that delicate texture, stop as soon as you see no more streaks of flour.

Step 5: Stir in Sour Cream (or Yogurt)

Fold in the sour cream or yogurt, which will make the batter silky and luscious. The creamy tang will balance all the sweetness and tartness, keeping the Lemon Rhubarb Loaf with GlazeIngredients ultra-moist.

Step 6: Add Rhubarb

Gently fold in the diced rhubarb. The pieces should be evenly distributed for that delightful pop of color and tang in every slice. Don’t over stir—just a few gentle turns with a spatula is all you need.

Step 7: Bake

Pour your batter into the prepared loaf pan and smooth out the top. Slide it into the oven and bake for 50–60 minutes. The loaf should be golden with a toothpick inserted in the center coming out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack and allow it to cool completely, so your glaze won’t melt away!

Step 8: Glaze

Whisk together powdered sugar and fresh lemon juice until silky smooth. For an extra pop of color, add a spoonful of rhubarb syrup or compote. Drizzle generously over the cooled loaf, letting it drip down the sides for a stunning finish. Now, your Lemon Rhubarb Loaf with GlazeIngredients is ready for its close-up!

How to Serve Lemon Rhubarb Loaf with GlazeIngredients

Garnishes

Take your Lemon Rhubarb Loaf with GlazeIngredients to the next level by scattering lemon zest over the sticky glaze, or placing a few candied rhubarb ribbons or edible flowers for a stunning touch. A dusting of powdered sugar right before serving also adds a snowy, inviting finish.

Side Dishes

Serve generous slices alongside a creamy dollop of Greek yogurt or a scoop of vanilla ice cream. This loaf also loves fresh berries or a handful of lightly toasted nuts for a hearty, textural side. For brunch, a glass of sparkling lemonade fits right in!

Creative Ways to Present

For special occasions, cut the Lemon Rhubarb Loaf with GlazeIngredients into small tea-cake squares, or layer slices with whipped cream for a trifle-style dessert. You can also wrap individual slices in parchment and twine for pretty (and practical) take-home favors.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Rhubarb Loaf with GlazeIngredients fresh and moist, wrap it tightly in plastic wrap or store in an airtight container. It will stay delicious for 2-3 days at room temperature, and even longer if you refrigerate.

Freezing

This loaf freezes beautifully! Just slice (or keep whole), wrap in a double layer of plastic wrap, then foil, and freeze for up to 2 months. For best results, wait to glaze until thawed—though even a frozen glazed loaf is a delightful surprise.

Reheating

Enjoy Lemon Rhubarb Loaf with GlazeIngredients at room temperature, or warm slices briefly in the microwave for that “fresh from the oven” feeling. If the glaze softens, it will set again as the loaf cools.

FAQs

Can I use frozen rhubarb?

Absolutely! Just thaw the rhubarb first, drain off excess moisture, and proceed as directed. It will still deliver that lovely tartness you want in Lemon Rhubarb Loaf with GlazeIngredients.

What can I substitute for sour cream?

Plain whole milk yogurt works perfectly, keeping the loaf just as moist and tangy. You can also use crème fraîche for an extra-luxurious twist.

How do I know when the loaf is done?

Check with a toothpick: it should come out clean or with a few moist crumbs from the center. The top should look golden and springy. Avoid over-baking so your Lemon Rhubarb Loaf with GlazeIngredients stays tender.

Can I make this gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend. Check your leaveners and sour cream for hidden gluten just to be safe, and keep in mind the texture may be a little different.

Why is my loaf sinking in the middle?

A sunken center usually means the loaf needed more baking time, or the batter was overmixed. Always check your oven temperature and stop mixing as soon as everything is just combined.

Final Thoughts

If ever there was a bake that captured the spirit of spring in a single slice, it’s this Lemon Rhubarb Loaf with GlazeIngredients! Bursting with tart fruit, lemony brightness, and finished with that irresistible glaze, it’s ideal for gatherings or quiet moments with coffee. I hope you enjoy every zesty, pretty bite as much as my family does—give it a try and make it your new seasonal favorite!