emon Rhubarb Loaf with Glaze Recipe

Prepare for your kitchen to be filled with the bright, uplifting aromas of lemon and rhubarb when you bake this emon Rhubarb Loaf with Glaze! This stunning loaf is soft and moist with pops of tart rhubarb, a sunshine-yellow crumb, and a puckeringly sweet citrus glaze that makes every bite irresistibly springy. Whether you’re sharing a slice for brunch, gifting it to a friend, or sneaking a sliver at midnight, this recipe is guaranteed to become one of your new favorites for celebrating rhubarb’s fleeting season.

Ingredients You’ll Need

The best part about making emon Rhubarb Loaf with Glaze is how every simple ingredient pulls its own weight to create absolute magic. Each element works together: butter adds richness, lemon brings zing, and rhubarb weaves in its signature tartness. Here’s what you’ll need to whip up your loaf:

• Butter (1/2 cup, softened): Gives the loaf a tender crumb and lovely flavor; be sure it’s at room temperature for smooth mixing.
• Sugar (1 cup): Sweetens the loaf just enough to balance the tangy rhubarb and lemon.
• Large eggs (2): Bind everything together and help the loaf rise beautifully.
• Lemon juice (1/4 cup, freshly squeezed): Adds bright citrus flavor and works double duty in the loaf and glaze.
• Zest of 1 lemon: Packs a punch of lemon oil for even more fragrance and zing.
• All-purpose flour (1 1/2 cups): The sturdy backbone of the loaf, giving it structure without heaviness.
• Baking powder (1/2 teaspoon): Helps create that lovely domed top.
• Baking soda (1/2 teaspoon): Reacts with the lemon juice and sour cream for the perfect rise.
• Salt (1/4 teaspoon): Just a pinch to make every flavor sing.
• Sour cream or yogurt (1/2 cup): Keeps the crumb ultra-moist and adds a delicate tang that pairs beautifully with lemon and rhubarb.
• Diced rhubarb (1 cup): The star ingredient, giving each slice little bursts of tartness and a gorgeous pop of pink.
• Powdered sugar (1/2 cup, for glaze): Melts into the most luscious drizzle for finishing touches.
• Lemon juice (1–2 tablespoons, for glaze): Brings even more citrus sparkle to the glaze.
• Optional rhubarb syrup or compote (1 tablespoon, for glaze color): Swirl in for a beautiful blush-pink drizzle, totally optional but highly recommended if you have it!

How to Make emon Rhubarb Loaf with Glaze

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 175°C (350°F)—this ensures an even bake from the moment your pan goes in. Grease and line a 9×5-inch loaf pan with parchment paper, letting a little hang over the sides for easy removal. This step gives your loaf those crisp edges while guaranteeing it won’t stick.

Step 2: Cream Butter and Sugar

With a big mixing bowl and an electric mixer, cream the softened butter and sugar together until pale and fluffy. This can take a couple of minutes, but it’s worth it: properly creamed butter whips in air for an ultra-light loaf.

Step 3: Add Eggs, Lemon Juice, and Zest

One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Then mix in the lemon juice and zest; the aroma alone will make your mouth water! Don’t worry if the mixture looks a bit curdled after adding juice—that’s normal.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing the dry ingredients on their own first helps guarantee even leavening and seasoning throughout your loaf.

Step 5: Mix Wet and Dry

Add the flour mixture to your wet ingredients gradually, mixing gently until just combined. Over-mixing can make your loaf tough; it’s perfectly fine if there are a few streaks of flour.

Step 6: Stir In Sour Cream

Now add the sour cream or yogurt, stirring just until the batter is smooth. This extra step transforms the loaf from good to exceptional, so don’t skip it!

Step 7: Gently Fold In Rhubarb

With a spatula, gently fold in the diced rhubarb, being careful not to crush the pieces. This ensures bright pockets of tartness throughout every slice.

Step 8: Fill the Pan and Bake

Scrape the batter into your prepared pan and spread it evenly. Pop it into the oven and bake for 50–60 minutes, or until a toothpick poked into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil for the last 10–15 minutes.

Step 9: Cool the Loaf

Let your emon Rhubarb Loaf with Glaze cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Resist the urge to glaze while warm—if you do, the drizzle will melt right off!

Step 10: Prepare and Drizzle the Glaze

Whisk the powdered sugar and lemon juice (plus optional rhubarb syrup for that gorgeous pink hue) until you have a smooth, pourable glaze. Drizzle it over the cooled loaf, letting it drip down the sides. Give it a few minutes to set, then slice and dig in!

How to Serve emon Rhubarb Loaf with Glaze

Garnishes

The classic lemon glaze is fabulous on its own, but you can also scatter curls of lemon zest or thinly sliced candied rhubarb on top for an Instagram-worthy finish. A sprinkle of powdered sugar is always a lovely touch, especially if serving for brunch or a special occasion.

Side Dishes

This loaf is incredibly versatile! Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert, or serve thick slices with fresh berries and a steaming mug of tea or coffee for a low-key afternoon treat.

Creative Ways to Present

Think beyond the loaf pan! Cut the emon Rhubarb Loaf with Glaze into mini cakes using a biscuit cutter for a fun twist at baby showers or picnics, or slice it thinly and layer with lemon curd and whipped cream for a rustic trifle. The possibilities are as bright as its flavors.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store any leftover emon Rhubarb Loaf with Glaze in an airtight container at room temperature for two days, or up to four days in the fridge. The moisture from the rhubarb and sour cream helps keep it tender even after a couple of days.

Freezing

For longer storage, wrap individual slices or the whole unglazed loaf tightly in plastic wrap, then foil, and freeze for up to 2 months. Just thaw at room temperature and glaze before serving for best results.

Reheating

If you prefer your slices slightly warm, zap them in the microwave for 10–15 seconds or pop them in a low oven for a few minutes. The loaf will be almost as fresh as the day you baked it—soft, fragrant, and ready to enjoy again.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just make sure to thaw and drain the rhubarb well before adding to the batter, so the loaf doesn’t get soggy.

Is there a dairy-free option for this loaf?

Yes—swap the butter for a high-quality dairy-free margarine and use a plant-based yogurt instead of sour cream. The result is still moist, tangy, and full of flavor.

What if I don’t have a loaf pan?

You can bake the batter in a muffin tin or an 8-inch square pan, just be sure to adjust the baking time (muffins take about 25–30 minutes, square pan about 35–40 minutes).

How do I make my glaze thicker or thinner?

To thicken the glaze, add more powdered sugar a tablespoon at a time. To thin, mix in more lemon juice (or rhubarb syrup) drop by drop until it’s perfectly pourable.

Can I double the recipe for a crowd?

Yes, simply double all ingredients and bake in two loaf pans. If you have a larger pan, keep an eye on the baking time—bigger loaves may need extra minutes to bake through.

Final Thoughts

I truly hope you’ll give this emon Rhubarb Loaf with Glaze a try—it’s a celebration of everything bright and cheery in the world of baking. Whether you’re new to rhubarb or a lifelong fan, this is one loaf you’ll want to make on repeat with every crop of fresh stalks. Enjoy every tart, tender slice!

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