Lemon Rhubarb Loaf with GlazeIngredients Recipe
This Lemon Rhubarb Loaf with Glaze is a delightful treat that balances the tartness of rhubarb with the refreshing citrus flavor of lemon. The moist and tender loaf, topped with a sweet and tangy glaze, is perfect for any occasion.
- Author: Lily
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
For the loaf:
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or yogurt
- 1 cup diced rhubarb
For the glaze:
- 1/2 cup powdered sugar
- 1 –2 tablespoons lemon juice
- Optional: 1 tablespoon rhubarb syrup or compote for color
- Preheat the oven: Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Cream butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs and lemon: Beat in the eggs, one at a time, then add the lemon juice and lemon zest.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add sour cream and rhubarb: Stir in the sour cream or yogurt until the batter is smooth. Gently fold in the diced rhubarb.
- Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Allow the loaf to cool in the pan before transferring it to a wire rack. Make the glaze by whisking together powdered sugar and lemon juice, then drizzle over the cooled loaf. Slice and serve.
Notes
- You can store the loaf in an airtight container for up to 3 days.
- Rhubarb syrup or compote adds both flavor and a pop of color to the glaze.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Lemon Rhubarb Loaf, Rhubarb Cake, Lemon Glaze, Baking with Rhubarb