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Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze

Emily Parker
This moist Lemon Rhubarb Loaf with glaze is a tangy, spring-perfect bake with a sweet lemony finish and tender chunks of rhubarb in every bite.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 310 kcal

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.