Oh, let me tell you about my absolute favorite springtime treat – this rhubarb yogurt loaf with lavender lemon glaze! I’ve been baking this beauty for years, ever since my neighbor gifted me a giant bunch of rhubarb from her garden. The first bite will surprise you – that perfect balance between the tangy rhubarb and the sweet, floral glaze is just magical. Trust me, it’s way better than your average banana bread!

What makes this recipe special? Well, after testing dozens of versions, I discovered that the yogurt keeps it incredibly moist while letting the rhubarb’s natural tartness shine through. And that lavender lemon glaze? It came about when I accidentally grabbed the wrong spice jar one sleepy morning – but wow, what a happy accident that turned out to be!

This loaf has become my go-to for brunches and afternoon tea. Even my picky nephew (who swears he hates “vegetables in dessert”) can’t resist sneaking seconds. The best part? It comes together in about an hour with simple ingredients you probably already have in your pantry. So grab your mixing bowl – let’s make some baking magic happen!

Why You’ll Love This Rhubarb Yogurt Loaf with Lavender Lemon Glaze

Oh friends, where do I even begin? This rhubarb loaf has stolen my heart (and my family’s tastebuds) for so many reasons:

The texture! That yogurt works magic – creating a crumb that’s beautifully moist without being dense. It stays fresh for days (if it lasts that long in your house!).
Effortless elegance. Looks fancy but comes together faster than my kids can say “snack time!” Basic pantry ingredients do all the heavy lifting.

That flavor combo! Tart rhubarb meets sweet floral glaze in a dance that’ll make your tastebuds sing. My neighbor still insists I stole the recipe from some fancy bakery!

Seriously, one bite and you’ll understand why this loaf disappears faster than warm cookies at our house!

Ingredients for Rhubarb Yogurt Loaf with Lavender Lemon Glaze

Alright, let’s talk ingredients – but not just any ingredients! These are the carefully tested amounts that give my rhubarb loaf that perfect balance. I’ve learned the hard way that measurements matter here!

1 ½ cups all-purpose flour – spooned and leveled, not packed (I learned this the messy way!)
1 tsp baking powder – make sure yours’s fresh! Old baking powder = flat loaf sadness

½ tsp baking soda – this works with the yogurt for that beautiful rise
¼ tsp salt – just enough to make all the flavors pop
½ cup plain yogurt – room temperature is best (I’ve used Greek yogurt in a pinch)

½ cup granulated sugar – not too sweet, letting the rhubarb shine
¼ cup vegetable oil – keeps everything wonderfully moist
1 large egg – room temp blends in smoother (30 mins on the counter does the trick)

1 tsp vanilla extract – the good stuff, not imitation!
1 cup chopped rhubarb – fresh or frozen both work (no need to thaw if frozen)
1 tbsp lemon zest – about 1 medium lemon’s worth (yellow part only – no bitter white pith!)

1 cup powdered sugar – sifted if lumpy
2 tbsp lemon juice – fresh squeezed makes all the difference
½ tsp dried lavender – culinary grade only (my secret is rubbing it between fingers first to release oils)

See? Nothing too fancy – just quality ingredients prepped right. Now let’s make some magic!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this rhubarb yogurt loaf! Just grab these basics from your kitchen:

8.5×4.5 inch loaf pan – my trusty old one with slightly darkened edges works best

2 mixing bowls – one for dry ingredients, one for wet (I use my grandma’s chipped yellow one – it’s lucky!)
Whisk – or a fork in a pinch
Rubber spatula – for gently folding in that gorgeous pink rhubarb

Measuring cups/spoons – because eyeballing never works with baking!

That’s it! Now you’re ready to bake up something special.

How to Make Rhubarb Yogurt Loaf with Lavender Lemon Glaze

Now for the fun part! Making this rhubarb yogurt loaf is easier than you think – just follow these simple steps for perfect results every time. I’ve included all my little tricks learned from years of baking this beauty!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). Trust me, a properly heated oven makes all the difference! While it’s warming up, let’s mix our dry ingredients:

Whisk together the flour, baking powder, baking soda, and salt in one bowl. I like to give it about 30 good whisks to make sure everything’s evenly distributed.
In another bowl (here’s where my lucky yellow bowl comes in!), beat together the yogurt, sugar, oil, egg, and vanilla until smooth. Don’t overmix – just until everything’s combined.

Now the magic happens! Gradually add the dry ingredients to the wet, stirring gently with a rubber spatula. Stop when you still see a few flour streaks – that’s when you’ll add the rhubarb and lemon zest. Fold them in with love, being careful not to overmix (a few lumps are totally fine!).

Baking and Cooling

Pour that beautiful pink-speckled batter into your greased loaf pan and pop it in the oven. Here’s my baking secret:

Set your timer for 45 minutes, but start checking at 40. Ovens vary so much!

The loaf is done when a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter).
Let it cool in the pan for 10 minutes – this helps prevent sticking. Then transfer to a wire rack to cool completely. I know it’s tempting, but don’t glaze it warm or you’ll have a melty mess!

Making the Lavender Lemon Glaze

While your loaf is cooling, let’s make that heavenly glaze:

Start by rubbing the lavender between your fingers to release its oils – it makes all the difference!
Whisk together powdered sugar and lemon juice. Add the lavender and let it steep for 5 minutes.
Strain out the lavender (unless you like those pretty purple flecks). The glaze should be thick but pourable – add more lemon juice ½ tsp at a time if needed.

Once your loaf is completely cool, drizzle that gorgeous glaze over top and watch it cascade down the sides. Pure baking bliss!

Tips for the Best Rhubarb Yogurt Loaf

After burning through more rhubarb than I’d like to admit, I’ve picked up some foolproof tricks to make sure your loaf turns out perfect every single time:

Room temp is best! Take your yogurt and egg out 30 minutes before baking – they incorporate smoother and create better texture.
Toss that rhubarb in flour! Just a light dusting before folding it in prevents all those gorgeous pink bits from sinking to the bottom.
Don’t over-mix! Stir just until combined – a few lumps are totally fine. Overworked batter = tough loaf sadness.

Zest first, juice later! Always zest your lemon before juicing it – trying to zest a juiced lemon is like wrestling a slippery fish!

Follow these simple tips and you’ll be the rhubarb loaf hero of your kitchen!

Variations and Substitutions

This rhubarb yogurt loaf is wonderfully forgiving – I love playing with different versions depending on what’s in my pantry or who I’m baking for! Here are my favorite twists that still deliver amazing results:

No rhubarb? Try strawberries instead – they bring that same lovely tartness (just reduce sugar by 2 tbsp). Frozen berries work great too!
Greek yogurt makes a fantastic swap for regular yogurt – just thin it with a splash of milk first.
Feeling fancy? Swap half the vanilla for almond extract – it pairs beautifully with the rhubarb.

Not a lavender fan? Try rosemary or thyme in the glaze for a different herbal note.

The beauty of this recipe? It welcomes creativity while still staying foolproof. Have fun making it your own!

Serving and Storing Rhubarb Yogurt Loaf

Oh, let me tell you how we enjoy this beauty in our house! I love serving thick slices of this rhubarb yogurt loaf still slightly warm with a dollop of cream cheese and a pot of Earl Grey tea – the floral notes sing together perfectly. For breakfast? Toasted lightly with butter – absolute heaven!

Storage is simple too – just wrap any leftovers (ha!) tightly in plastic or store in an airtight container. It stays moist and delicious for about 3 days at room temperature. If you need to keep it longer, pop it in the fridge for up to 5 days, though I swear it never lasts that long before someone “accidentally” finishes it!

Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on my usual ingredients): about 180 calories, 6g fat, and 25g carbs. Remember – these are estimates and can vary depending on your specific brands and ingredient choices!

Frequently Asked Questions

Can I use dried rhubarb in this recipe?
Oh honey, I tried that once and learned my lesson! Dried rhubarb just doesn’t give you that wonderful moisture and tart pop we love. Stick with fresh or frozen – they both work beautifully. If you must use dried, soak it in warm water first to plump it up!

How do I store the lavender lemon glaze separately?
Great question! The glaze keeps wonderfully in a small jar in the fridge for up to 3 days. Just give it a good stir before using – you might need to add a teaspoon of warm water to loosen it up again. Pro tip: Make extra glaze and keep it on hand for drizzling over pancakes too!

Can I make this rhubarb loaf ahead of time?
Absolutely! The flavors actually deepen overnight. Bake it the day before, let it cool completely, then wrap tightly in plastic. Add the glaze just before serving – that way it stays picture-perfect!

Share Your Creation

I’d love to see your beautiful rhubarb yogurt loaves! Snap a pic of your creation and tell me all about your baking adventure in the comments. Did you add any fun twists? Maybe you discovered a new favorite way to enjoy it? Happy baking, friends! For more inspiration, check out our Pinterest page.