Description
A moist and tangy rhubarb yogurt loaf topped with a fragrant lavender lemon glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain yogurt
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped rhubarb
- 1 tbsp lemon zest
- 1 cup powdered sugar
- 2 tbsp lemon juice
- ½ tsp dried lavender
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix yogurt, sugar, oil, egg, and vanilla.
- Combine wet and dry ingredients. Fold in rhubarb and lemon zest.
- Pour batter into the pan. Bake for 45-50 minutes.
- Cool for 10 minutes before removing from the pan.
- Mix powdered sugar, lemon juice, and lavender for the glaze.
- Drizzle glaze over the cooled loaf.
Notes
- Use fresh or frozen rhubarb.
- Adjust glaze thickness with more or less lemon juice.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg