Lemon Rhubarb Loaf with Glaze

This Lemon Rhubarb Loaf with Glaze is a refreshing twist on a classic lemon loaf, bursting with tart rhubarb and drizzled with a sweet lemony glaze. I first baked this in early spring when the garden rhubarb was just ready for picking. The aroma of lemon zest and warm cake filled the kitchen, and one slice turned into three before I could even let it cool.

Perfect for breakfast, brunch, or an afternoon treat with tea, this loaf strikes the perfect balance between tangy and sweet. The sour cream keeps it incredibly moist, and the rhubarb adds a pop of texture and brightness in every bite.

Why You’ll Love Lemon Rhubarb Loaf with Glaze

• Zesty and fresh — the lemon and rhubarb combo is spring in a slice.
• Moist and tender — thanks to sour cream or Greek yogurt.
• Simple ingredients — you likely have most on hand.
• Perfect for any time of day — breakfast, snack, or dessert.
• Freezer-friendly — make ahead and freeze in slices.
• Crowd favorite — it vanishes fast at gatherings.

Ingredients You’ll Need

For the Loaf:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice (about 1–2 lemons)
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoon fresh lemon juice (adjust for consistency)

Step-by-Step Instructions

• Step 1: Prep your pan and oven
  Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
• Step 2: Mix dry ingredients
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Step 3: Cream butter and sugar
  In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
• Step 4: Add eggs and flavorings
  Beat in the eggs one at a time. Stir in lemon zest, lemon juice, vanilla extract, and sour cream or Greek yogurt until smooth.
• Step 5: Combine wet and dry ingredients
  Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
• Step 6: Fold in rhubarb
  Gently fold in the chopped rhubarb with a spatula until evenly distributed.
• Step 7: Bake
  Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.
• Step 8: Cool
  Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
• Step 9: Make the glaze
  In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust thickness as needed.
• Step 10: Glaze and serve
  Drizzle glaze over the cooled loaf and let it set before slicing.

Serving and Storage Tips

• Serve chilled or at room temp with a cup of tea or coffee.
• Dress it up with fresh berries or whipped cream for dessert.
• Storage: Wrap tightly and store at room temperature for 2–3 days, or refrigerate for up to 5 days.
• Freezing: Slice and wrap individual pieces in plastic and foil. Freeze for up to 2 months.

Helpful Notes

• Use fresh rhubarb when in season, or frozen (do not thaw first).
• Don’t skip the zest — it enhances the lemon flavor without adding tartness.
• Add-ins: A handful of chopped nuts or white chocolate chips can be stirred in.
• To make gluten-free, substitute a 1:1 gluten-free flour blend.

Frequently Asked Questions

1. Can I use frozen rhubarb?
   Yes, just use it straight from the freezer – no need to thaw.
2. What can I use instead of sour cream?
   Greek yogurt is a perfect substitute and keeps the loaf just as moist.
3. Can I double the recipe?
   Yes! Make two loaves or bake in a 9x13-inch pan, adjusting the bake time.
4. How do I know when it’s done?
   Insert a toothpick in the center; if it comes out clean, it's ready.
5. Is the glaze necessary?
   It adds flavor and moisture, but you can skip it or use a dusting of powdered sugar.

Final Thoughts

This Lemon Rhubarb Loaf with Glaze is everything you want in a springtime bake: bright, zesty, moist, and full of seasonal goodness. It’s a loaf that bridges the gap between breakfast and dessert with ease.

Each bite delivers a burst of citrus and a tender crumb speckled with tart rhubarb pieces. It’s the kind of bake that feels comforting yet elegant. Whether you're serving guests or saving it all for yourself, you’ll find yourself coming back for just one more slice.

If you bake it, don’t forget to snap a photo and tag it #LemonRhubarbLoaf on social media — I’d love to see your delicious creations!