Decadent Almond Rhubarb Loaf with Orange Zest Icing in 1 Hour

There’s something magical about the way tart rhubarb and nutty almond flavors dance together – a discovery I made one spring when my neighbor’s garden overflowed with ruby-red rhubarb stalks. This Almond Rhubarb Loaf with Orange Zest Icing became my happy accident that season, and it’s been my go-to spring treat ever since. What makes it special? That perfect balance where the rhubarb’s zing meets the loaf’s moist crumb, all topped with a bright citrus kiss of icing. The best part? It comes together so easily you’ll want to make it weekly during rhubarb season. Trust me, one bite and you’ll understand why my family starts asking for it as soon as the first rhubarb shoots appear!

Why You’ll Love This Almond Rhubarb Loaf with Orange Zest Icing

Oh my goodness, where do I even start? This loaf has become my springtime obsession for so many reasons:

• That unbelievably moist crumb (thank you, sour cream and almond flour!) that stays tender for days
• Quick prep – you can go from craving to eating in just over an hour
• The zesty orange icing that cuts through the richness like sunshine
• Seasonal rhubarb giving you that perfect tart-sweet punch in every bite

Seriously, it’s like all the best parts of spring in one delicious slice.

Ingredients for Almond Rhubarb Loaf with Orange Zest Icing

Here’s everything you’ll need to make this springtime beauty – I’ve grouped them so you can prep efficiently:

• Dry ingredients: 1 1/2 cups all-purpose flour (spooned and leveled), 1/2 cup almond flour (packed lightly), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
• Wet ingredients: 1/2 cup unsalted butter softened (that means dentable with a finger!), 3/4 cup granulated sugar, 2 large eggs (room temp), 1 teaspoon vanilla extract, 1/2 cup sour cream
• The star: 1 1/2 cups chopped rhubarb (about 3 medium stalks, trim the leaves!)
• For the icing: 1 cup powdered sugar, 2 tablespoons fresh orange juice, 1 teaspoon orange zest (yes, zest before juicing!)

Quick tip: No almond flour? Pulse sliced almonds in a food processor until fine – but measure after processing!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this loaf! Just grab:

• A standard 9×5-inch loaf pan
• Two mixing bowls (one for dry, one for wet)
• A good whisk and sturdy spatula
• Measuring cups and spoons

That’s it – see? Just the basics for baking magic!

How to Make Almond Rhubarb Loaf with Orange Zest Icing

Alright, let’s get to the fun part – turning those simple ingredients into the most glorious springtime loaf! I’ll walk you through each step just like I learned (through plenty of trial and error).

Preparing the Batter

First things first – preheat that oven to 350°F and grease your loaf pan well (I use butter and a dusting of flour). Now, the batter comes together in three easy stages:

1. Whisk all the dry ingredients (both flours, baking powder, baking soda, and salt) in one bowl. This ensures everything’s evenly distributed – no bitter baking soda pockets!
2. In another bowl, cream the softened butter and sugar until light and fluffy. This is CRUCIAL – about 3 minutes with a hand mixer. Then add eggs one at a time, then vanilla.
3. Now the alternating game: add 1/3 of the dry ingredients, mix just until combined, then half the sour cream. Repeat, ending with dry. The batter will be thick – that’s perfect! Gently fold in the rhubarb with a spatula (don’t overmix!).

Baking and Cooling

Pour that beautiful pink-speckled batter into your prepared pan and smooth the top. Bake for 50-55 minutes – but start checking at 45. The loaf is done when:

• A toothpick comes out with moist crumbs (not wet batter)
• The top springs back when lightly pressed
• The edges pull slightly from the pan

Let it cool in the pan for 10 minutes (patience!), then transfer to a rack to cool completely before icing. I know it’s tempting, but icing a warm loaf makes it melt right off!

Making the Orange Zest Icing

When your loaf is cool, zest that orange before juicing (trust me, it’s easier). Whisk powdered sugar with 1 tablespoon juice first – it’ll seem thick, but keep going! Add more juice teaspoon by teaspoon until it’s pourable but still clings to a spoon. Stir in the zest for that sunny flavor boost.

Drizzle artfully (or enthusiastically!) over your loaf. Let it set for 15 minutes before slicing into that tart-sweet perfection!

Tips for the Perfect Almond Rhubarb Loaf

After making this loaf more times than I can count (okay, maybe I can count – it’s a lot!), here are my foolproof tips:

• Fresh is best: That crisp rhubarb snap makes all the difference – frozen tends to weep too much moisture
• Temperature matters: Room temp eggs and butter cream better, giving you that perfect loft
• Don’t peek early! Wait until at least 45 minutes before toothpick-testing to avoid a sunken middle
• Zest smart: Use just the orange’s colored part – the white pith underneath is bitter

Follow these and you’ll get that bakery-worthy loaf every single time!

Serving Suggestions for Almond Rhubarb Loaf

Oh, the possibilities! My favorite way? A thick slice still slightly warm with a scoop of vanilla ice cream melting over the top – pure heaven. For breakfast (don’t judge!), try it with your morning coffee and a sprinkle of extra orange zest. Fancy tea time? Pair it with Earl Grey for the ultimate springtime treat.

Storing and Reheating

Here’s how to keep that almond rhubarb loaf tasting fresh as the day it was baked (almost!): Wrap the cooled loaf tightly in plastic or store it in an airtight container at room temp for up to 3 days. For longer storage, freeze whole or sliced (with parchment between slices) for 2 months – just thaw overnight on the counter. Want that fresh-from-the-oven feel? Pop a slice in the microwave for 10-15 seconds – just enough to wake up those cozy almond and orange flavors!

Nutritional Information

Each glorious slice of this Almond Rhubarb Loaf (let’s be honest, who stops at one?) clocks in at about 280 calories. You’re looking at 12g fat (6g saturated), 38g carbs, and 22g sugar per serving. Of course, these numbers might wiggle a bit depending on your exact ingredients – especially how generous you are with that orange zest icing!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this loaf – here are the ones that pop up most often:

Can I use frozen rhubarb instead of fresh?
You can, but thaw and drain it really well first (press between paper towels!). Frozen rhubarb releases more liquid, which can make your loaf soggy. If you must use frozen, toss it with a tablespoon of flour before folding it in.

How do I adjust the icing thickness?
Start with 1 tablespoon orange juice – the sugar will seem dry at first, but keep whisking! Add more juice just 1 teaspoon at a time until it ribbons off your spoon. Too thin? Add more powdered sugar pinch by pinch.

Can I skip the almond flour?
You can use all-purpose flour instead, but you’ll lose that lovely nutty flavor and moist texture. If allergies are a concern, try oat flour for similar results. Or pulse sliced almonds in a food processor – just measure after grinding!

Why did my loaf sink in the middle?
Usually means it needed 5 more minutes baking – the center wasn’t set yet! Or you might’ve overmixed after adding the flour (develops too much gluten). Next time, mix just until the last streaks disappear.

I’d absolutely love to see your beautiful almond rhubarb loaves! Tag me on Instagram @springbakelove or leave a comment below with your baking adventures – did you add extra zest? Maybe sneak in some cardamom? Every baker puts their own spin on it, and I’m always looking for new inspiration. Happy baking, friends!

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