This Lemon Rhubarb Loaf with Glaze is a springtime treat that tastes just like sunshine in a slice. I remember the first time I made this loaf with rhubarb from our garden—its bright tartness combined with zesty lemon and buttery crumb instantly won over my family. It’s now a yearly favorite whenever rhubarb season rolls around, and I’m always amazed at how such simple ingredients create such a crowd-pleasing result.
Whether you’re serving this as a sweet breakfast, afternoon tea snack, or light dessert, the tangy lemon glaze and tender rhubarb pieces make each bite incredibly refreshing and satisfying. It’s a perfect pick-me-up with a cup of tea or coffee and never fails to bring compliments when shared with friends or brought to a potluck. The combination of sweet, tart, and citrus is a celebration of spring flavors in every bite.
Why You’ll Love Lemon Rhubarb Loaf with Glaze
- Bright and tangy: The lemon and rhubarb balance sweet and sour in a way that wakes up your taste buds.
- Moist and fluffy: Sour cream (or yogurt) ensures a soft, tender crumb every time.
- Make-ahead friendly: This loaf actually tastes better the next day as the flavors meld.
- Versatile: Works wonderfully for breakfast, brunch, dessert, or edible gifts.
- Simple ingredients: All pantry staples, with the fresh brightness of rhubarb and lemon.
- Seasonal favorite: A perfect way to use up spring and early summer rhubarb.
- Freezer-friendly: Make it ahead and freeze for later treats or unexpected guests.
Ingredients You’ll Need
For the Loaf:
- ½ cup butter, softened – Adds richness and moisture to the crumb.
- 1 cup sugar – Sweetens the loaf and balances the tart flavors.
- 2 eggs – Provide structure and help with rising.
- ¼ cup lemon juice – Use freshly squeezed for the best flavor.
- Zest of 1 lemon – Enhances the citrus aroma and brightness.
- 1 ½ cups all-purpose flour – Gives the loaf its structure.
- ½ teaspoon baking powder – Helps the loaf rise evenly.
- ½ teaspoon baking soda – Works with the acidity of the lemon and sour cream.
- ¼ teaspoon salt – Brings out all the other flavors.
- ½ cup sour cream or yogurt – Keeps the loaf moist and adds a pleasant tang.
- 1 cup diced rhubarb – Fresh or frozen (if frozen, do not thaw before using).
For the Glaze:
- ½ cup powdered sugar – Forms the sweet, smooth glaze.
- 1–2 tablespoon lemon juice – Adjust to your desired glaze thickness.
- Optional: 1 tablespoon rhubarb syrup or compote – Adds a beautiful pink hue and enhances the rhubarb flavor.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Cream butter and sugar in a large mixing bowl until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition.
- Add lemon juice and zest to the butter mixture and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate mixing dry ingredients and sour cream into the wet ingredients, beginning and ending with the dry. Stir gently after each addition—do not overmix.
- Gently fold in the diced rhubarb, being careful not to over-stir the batter. If your rhubarb is very juicy, you can toss it in a tablespoon of flour first to prevent sinking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap gently on the counter to release any air bubbles.
- Bake for 50–60 minutes, checking at the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool the loaf in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before glazing.
- Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and rhubarb syrup (if using) until smooth and pourable.
- Drizzle the glaze generously over the cooled loaf. Let the glaze set for about 10–15 minutes before slicing and serving.
Serving and Storage Tips
Enjoy this loaf slightly warm or at room temperature. It's perfect with a cup of hot tea or a refreshing iced beverage. For brunch, serve it alongside a fruit salad, yogurt, or even eggs for a sweet-savory combo. When gifting, wrap the loaf in parchment and tie with baker’s twine for a charming presentation.
To store, wrap tightly in plastic wrap or foil. Keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. This loaf also freezes beautifully—wrap individual slices or the whole loaf in plastic and then foil. Freeze for up to 3 months and thaw at room temperature overnight. Warm slices briefly in the microwave or oven for that fresh-baked feel.
Helpful Notes
- Use fresh rhubarb if you can for the best flavor and texture.
- Frozen rhubarb works great—no need to thaw before baking.
- Don’t overmix the batter once you add the flour to keep the loaf light.
- Lemon glaze can be thick or thin depending on preference—add more sugar to thicken, more juice to thin.
- Rhubarb syrup or compote in the glaze gives a gorgeous pink tint.
- Mini loaves or muffins can be made—just reduce the bake time to 20–25 minutes.
- Add-ins: Try a handful of chopped nuts, white chocolate chips, or a teaspoon of vanilla extract.
Frequently Asked Questions
- Can I use frozen rhubarb? Yes! Just stir it in while still frozen—no need to thaw, which can make the batter watery.
- Can I skip the glaze? Definitely. The loaf is delicious on its own or with just a dusting of powdered sugar.
- Can I substitute Greek yogurt for sour cream? Yes, Greek yogurt works perfectly and adds a slight tang.
- How do I prevent rhubarb from sinking? Toss it with a tablespoon of flour before folding it into the batter.
- What size loaf pan should I use? A standard 9x5-inch loaf pan works best for this recipe.
Final Thoughts
This Lemon Rhubarb Loaf with Glaze is a bright, beautiful way to showcase spring’s tart treasures. With its moist crumb, sweet-tart glaze, and flecks of tangy rhubarb, it’s the kind of bake that brings joy with every slice. Whether you're baking for yourself, sharing with friends, or serving at a spring brunch, this loaf never fails to impress.
It’s easy to prepare, versatile, and stores beautifully—making it a go-to recipe during rhubarb season. I hope this loaf becomes a beloved part of your seasonal baking rotation. Don't forget to snap a photo and tag your creations—I'd love to see how you make it your own!
Lemon Rhubarb Loaf with Glaze
Ingredients
For the Loaf:
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- ¼ cup lemon juice
- Zest of 1 lemon
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream or yogurt
- 1 cup diced rhubarb
For the Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoon lemon juice
- Optional: 1 tablespoon rhubarb syrup or compote
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mix in lemon juice and zest.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and sour cream to wet mixture, starting and ending with dry.
- Fold in rhubarb gently. Pour batter into pan and smooth top.
- Bake 50–60 minutes. Cool 10 minutes in pan, then transfer to wire rack.
- Mix glaze ingredients until smooth. Drizzle over cooled loaf.
Notes
- Use frozen rhubarb without thawing.
- Toss rhubarb in flour to prevent sinking.
- Customize glaze thickness with more or less lemon juice.
- Add-ins like nuts or white chocolate are delicious.
- Loaf freezes well for up to 3 months.
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