Hello, beautiful friends! First, a huge thank you for being here. Every time you visit, share, or bake something from this little kitchen corner, it truly warms my heart. I’m so grateful for each of you who finds joy in these recipes, just like I do! Today, I’m extra excited because I’m sharing something bright, zesty, and absolutely irresistible: my Lemon Rhubarb Loaf with Glaze!

If you’re looking for a loaf that’s fresh, tart, sweet, and anything but boring—this one’s for you. Want this recipe sent right to your inbox? Don’t miss out—[subscribe here] so you never miss a delicious moment!

What This Lemon Rhubarb Loaf Is All About

This isn’t just another lemon cake, my friends. It’s a bright, tangy, moist dream, speckled with juicy bites of rhubarb and crowned with a luscious lemon glaze that melts into every slice. I promised you versatile, and here’s proof: this loaf can swing from breakfast treat to afternoon tea to dessert—effortlessly!

Why You’ll Fall in Love with This Recipe

Bursting Flavor: Zesty lemon and tangy rhubarb create the most perfect tart-sweet harmony.
Ultra Moist: Thanks to butter, sour cream (or yogurt!), and tender rhubarb.
Simple Ingredients: Nothing fancy, but oh-so-fancy taste!
Showstopper Looks: Especially if you swirl a little rhubarb syrup into the glaze—pretty in pink!

What It Tastes Like

Imagine this: the tender crumb of a classic pound cake meets the bright, sunny sparkle of fresh lemon… then little surprises of tangy rhubarb dance across your tongue. And the smell when this is in the oven is incredible. I’m kicking myself for not having shot it in slow-mo.

Benefits of Baking This Lemon Rhubarb Loaf

Easy to Make: Just a few bowls and basic kitchen tools.
Seasonal Celebration: Perfect for when rhubarb is bursting into season.
Customizable: Add-ins, glaze twists, you name it.

Ingredients You’ll Need

For the Loaf:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 cup lemon juice (freshly squeezed is best!)
• Zest of 1 lemon
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream or yogurt
• 1 cup diced rhubarb

For the Glaze:

• 1/2 cup powdered sugar
• 1–2 tbsp lemon juice
• Optional: 1 tbsp rhubarb syrup or compote for color

Tools You’ll Need

• 1 large loaf pan (9×5 inch works great)
• Mixing bowls
• Hand or stand mixer
• Zester or fine grater
• Whisk
• Rubber spatula

Possible Additions and Substitutions

Swap sour cream with Greek yogurt if you want it a tad tangier.
Add chopped strawberries for a more berry-blush loaf.
Use orange zest instead of lemon for a twist.
Top with almond slices before baking for a nice crunch.

Step-by-Step Instructions

1. Preheat your oven to 175°C (350°F). Grease and line your loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs, one at a time, followed by lemon juice and zest.
4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Gradually mix dry into wet ingredients, then stir in the sour cream.
6. Fold in the diced rhubarb gently. (Don’t overmix!)
7. Pour batter into the prepared pan and bake for 50–60 minutes, until a toothpick comes out clean.
8. Let it cool completely.
9. In a small bowl, whisk powdered sugar and lemon juice to form a glaze. Add a touch of rhubarb syrup if using.
10. Drizzle glaze over the cooled loaf and let it set. Slice and enjoy!

What to Serve With Lemon Rhubarb Loaf

• A dollop of whipped cream or Greek yogurt
• Fresh berries on the side
• A cozy mug of Earl Grey or chamomile tea

Tips for the Best Lemon Rhubarb Loaf

Use room temperature ingredients for smoother mixing.
Dice the rhubarb finely so you get a little in every bite.
Don’t overbake. Keep an eye on it at the 50-minute mark.
Let it cool fully before glazing, or the glaze will melt right off.

Storage Instructions

Room Temperature: Store wrapped tightly for up to 2 days.
Fridge: Keeps beautifully for up to 5 days.
Freezer: Slice and wrap individually, then freeze up to 2 months.

General Info About Rhubarb

Rhubarb is technically a vegetable but often used like a fruit. It’s highly seasonal, thriving in late spring and early summer. Only the stalks are edible—never the leaves, as they’re toxic.

Frequently Asked Questions

Can I use frozen rhubarb?

Absolutely! Just thaw and drain well to avoid extra moisture in the batter.

Is there a substitute for rhubarb?

Chopped strawberries, cranberries, or even raspberries work wonderfully.

Can I make this gluten-free?

Yes! Substitute with a 1:1 gluten-free all-purpose flour blend.

Conclusion

There you have it, my friends: a Lemon Rhubarb Loaf that’s sunshine in every slice! It’s tender, zesty, juicy, and so simple to whip up. Plus, that drizzle of glaze? Swoon-worthy.
If you try this loaf, I’d love to hear about it! Drop a comment, or even better, share your creation on Pinterest and tag me—it seriously makes my day.

And if you can’t get enough of lemony or fruity bakes, be sure to check out:

• Peach Crumb Bars
• Blueberry Lemon Muffins
• Strawberry Rhubarb Crisp

Nutritional Information (Per Slice, approx.)

• Calories: 280
• Fat: 12g
• Carbs: 38g
• Sugar: 22g
• Protein: 4g
• Fiber: 1g

(Values are approximate and can vary based on ingredient brands and portion sizes.)

Lemon Rhubarb Loaf with Glaze

This Lemon Rhubarb Loaf is incredibly moist, full of bright lemon flavor and juicy bursts of rhubarb. Finished with a simple lemon glaze (and optional rhubarb syrup for color), it’s a fresh, easy loaf that’s perfect for spring and summer baking.

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Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Hand mixer or stand mixer
• Zester or fine grater
• Whisk
• Rubber spatula

Ingredients

  

• For the loaf:
• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1/4 cup lemon juice freshly squeezed
• Zest of 1 lemon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream or yogurt
• 1 cup diced rhubarb
• For the glaze:
• 1/2 cup powdered sugar
• 1 –2 tablespoons lemon juice
• Optional: 1 tablespoon rhubarb syrup or compote for color

Instructions

 

• Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Beat in the eggs, one at a time, then add the lemon juice and lemon zest.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the sour cream or yogurt until the batter is smooth.
• Gently fold in the diced rhubarb.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the loaf to cool completely in the pan for about 10 minutes, then transfer to a wire rack to cool fully.
• To make the glaze, whisk together powdered sugar and lemon juice until smooth. Add rhubarb syrup for color if using.
• Drizzle the glaze over the cooled loaf. Slice and serve.

Notes

For extra color and flavor, swirl rhubarb syrup into the glaze.

You can substitute Greek yogurt for sour cream for a tangier loaf.

Frozen rhubarb can be used, but thaw and drain it well before adding.

Loaf can be stored tightly wrapped at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

Make sure the loaf is completely cooled before glazing to prevent the glaze from melting off.