If you’re craving a bakery-quality treat that’s equally comforting and elegant, look no further than Lemon Rhubarb Loaf with Glaze. Imagine a golden, citrus-scented loaf, tender and buttery, with pops of tangy fresh rhubarb in every slice, all crowned by a zesty lemon glaze that sparkles in the light. This recipe is pure sunshine, perfect for spring, but irresistible any time you spot rhubarb in the market. Whether you’re sharing it with friends over coffee or keeping it all to yourself (no judgment!), Lemon Rhubarb Loaf with Glaze is a showstopper you’ll want to bake again and again.

Lemon Rhubarb Loaf with Glaze Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Rhubarb Loaf with Glaze lies in its simplicity—just a handful of common kitchen staples come together in perfect harmony. Every ingredient has a starring role, bringing out the unique flavor, crumb, and vibrant color that make this loaf unforgettable.

Butter, softened: Infuses the loaf with rich, moist texture while helping to create a golden crust.
Sugar: Sweetens and balances the tartness of the lemon and rhubarb.
All-purpose flour: Provides structure, ensuring a tender but sturdy crumb.
Baking powder and baking soda: These leaveners guarantee a tall, fluffy loaf without any heaviness.
Eggs: Add richness and help bind everything together for a luxurious texture.
Lemon juice: Delivers bright, citrusy tang that pairs beautifully with rhubarb and gives the glaze its zing.
Zest of 1 lemon: Intensifies the lemon fragrance—it’s the secret for those bakery-style aromatics!
Rhubarb, chopped: Adds pops of tartness and pretty blush streaks—fresh or frozen both work well.
Powdered sugar: Essential for a silky-smooth glaze that drapes dreamily over the loaf.
Lemon juice (for glaze): Creates a bright, drippy finish that highlights the loaf’s sunny flavor.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prep Your Oven and Pan

Set yourself up for success by preheating your oven to 350°F (175°C) and greasing a loaf pan well. This helps your Lemon Rhubarb Loaf with Glaze bake evenly and slip out easily—no sticking or heartbreak here!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture turns pale, light, and fluffy. This not only blends the ingredients but also incorporates air, ensuring a lighter loaf.

Step 3: Add Eggs

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This step is key to a smooth, cohesive batter that bakes up perfectly every time.

Step 4: Stir in Lemon Zest and Juice

Stir in the fresh lemon juice and the zest of one lemon, letting your kitchen fill with a swoon-worthy citrus aroma. This is where the magic really begins!

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Mixing your dry ingredients separately ensures your loaf will rise evenly and stay tender.

Step 6: Gently Mix Wet and Dry Ingredients

Gradually add the dry mixture to your wet ingredients, stirring gently until just combined. Be careful not to overmix—this keeps the Lemon Rhubarb Loaf with Glaze unbelievably tender.

Step 7: Fold in the Rhubarb

Pour in your chopped rhubarb and fold it through the batter. This distributes the pretty pink pieces throughout your loaf, promising a tangy surprise in every bite.

Step 8: Bake

Scrape the batter into your prepared pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell incredible!

Step 9: Cool the Loaf

Allow the loaf to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. This little rest lets the loaf firm up and makes slicing easier after glazing.

Step 10: Make and Drizzle the Glaze

Whisk powdered sugar with 2-3 tablespoons of fresh lemon juice until silky-smooth. Once the loaf is completely cool, drizzle the glaze generously over the top, letting it drip down the sides for some serious bakery drama.

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

Try a sprinkle of extra lemon zest or a handful of thinly sliced rhubarb for a playful touch. Toasted chopped pistachios or edible flowers make gorgeous toppers, too, turning your Lemon Rhubarb Loaf with Glaze into an eye-catching centerpiece.

Side Dishes

This loaf is wonderful with a pot of Earl Grey tea, a frothy cappuccino, or a big glass of cold milk. For brunch, pair with fresh strawberries, yogurt, or even a dollop of crème fraîche for creamy contrast.

Creative Ways to Present

Cut your Lemon Rhubarb Loaf with Glaze into thick slices for sharing, or cube it for a picnic dessert platter. For a playful riff, toast slices lightly and spread them with lemon curd or whipped mascarpone—the options are endless!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Rhubarb Loaf with Glaze fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days. The glaze helps keep everything moist and the flavors deepen as it sits.

Freezing

To freeze, wrap the unglazed loaf tightly in foil, then plastic wrap, and store in the freezer for up to two months. For easy snacking, slice before freezing and separate slices with parchment—just grab one when the craving hits!

Reheating

Let frozen slices come to room temperature, or briefly warm them in the toaster or microwave. If you want, drizzle with glaze after thawing for a just-baked finish—the citrus aroma perks right up!

FAQs

Can I use frozen rhubarb?

Absolutely! Just thaw and pat the rhubarb dry before folding it into the batter. This prevents excess moisture and keeps your Lemon Rhubarb Loaf with Glaze from becoming soggy.

What if I don’t have fresh lemons?

Bottled lemon juice works in a pinch, though fresh zest really takes this loaf over the top. In a bind, add a drop of lemon extract for a boost of citrus fragrance.

Do I have to glaze the loaf?

The glaze is optional but highly recommended. It adds that sparkle and extra boost of lemon flavor, elevating your Lemon Rhubarb Loaf with Glaze from good to outstanding.

Can I substitute another fruit for rhubarb?

You can! Strawberries or raspberries work well, but keep in mind that the tartness of rhubarb is unique. For best results, combine a little extra lemon if your chosen fruit is sweeter.

What’s the best way to store glazed loaf overnight?

Once the glaze has set, wrap the loaf tightly in plastic or use an airtight container. This keeps your Lemon Rhubarb Loaf with Glaze moist and the glaze intact for perfect slices the next day.

Final Thoughts

There’s something truly special about whipping up a Lemon Rhubarb Loaf with Glaze—the bright flavors and pretty swirls of rhubarb make every bite cheerful and memorable. Whether you’re baking for a celebration or just for yourself, give this recipe a try and watch it disappear slice by slice. Happy baking!