Strawberry Rhubarb Loaf with Lemon Glaze – 5 Secrets for Irresistible Comfort

Nothing says spring quite like the sweet-tart combo of strawberries and rhubarb, and this loaf is my go-to way to celebrate the season. I still remember the first time I pulled a warm strawberry rhubarb loaf with lemon glaze from the oven—the whole kitchen smelled like sunshine and childhood summers at my grandma’s farm. What I love most is how effortless it is to make something that feels so special. The juicy berries mingle with tangy rhubarb in every bite, while that zesty lemon glaze on top? Absolute perfection. It’s the kind of recipe that makes you look like a baking pro, even if you’re just throwing it together on a lazy Sunday morning.

Why You’ll Love This Strawberry Rhubarb Loaf with Lemon Glaze

Oh, where do I even start? This loaf is basically a hug in dessert form—trust me, once you try it, you’ll be hooked. Here’s why:

• Insanely moist texture: The strawberries and rhubarb release juice as they bake, keeping every slice tender and packed with flavor.
• Effortless prep: No mixer needed! Just a bowl and a spoon—perfect for when you want something homemade without the fuss.
• That lemon glaze: It’s the zesty cherry on top, balancing the sweetness and adding a bright, fresh finish.

Seriously, it’s the kind of recipe you’ll make over and over—and everyone will beg you for the secret.

Ingredients for Strawberry Rhubarb Loaf with Lemon Glaze

Now let’s talk ingredients—because quality matters here! You’ll want to grab:

• 1 1/2 cups all-purpose flour: The trusty base that holds everything together.
• 1/2 cup granulated sugar + 1/2 cup brown sugar: That combo gives the perfect balance—brown sugar adds depth, while white sugar keeps it light.
• 1 tsp baking powder + 1/2 tsp baking soda: Our lifting dream team for that ideal rise.
• 1/2 tsp salt: Don’t skip it—salt makes the flavors pop!
• 1/2 cup vegetable oil: Keeps the loaf moist without weighing it down.
• 2 large eggs: Room temp, please! They blend smoother that way.
• 1 tsp vanilla extract: The cozy background note that ties it all together.
• 1 cup chopped fresh strawberries + 1 cup chopped fresh rhubarb: Key word: fresh. The rhubarb should be diced small (no stringy bits!), and strawberries just slightly larger than pea-sized. (P.S. Frozen works in a pinch—just thaw, drain well, and pat dry.)
• 1/2 cup powdered sugar + 1 tbsp lemon juice: For that glossy, tangy crown on top.

See? Simple, wholesome stuff—no weird ingredients hiding in the back of your pantry!

How to Make Strawberry Rhubarb Loaf with Lemon Glaze

Alright, let’s get baking! This loaf comes together in just a few simple steps—but I’ve got some tricks to make sure yours turns out perfect every time.

Mixing the Dry Ingredients

First things first: preheat that oven to 350°F (175°C). While it heats up, grab a big bowl and whisk together the flour, both sugars, baking powder, baking soda, and salt. No sifting needed—just make sure there are no lumps hiding in there. I like to give it a good 30-second whisk to really blend everything evenly.

Combining Wet Ingredients

Now, pour in the oil, crack in those room-temperature eggs, and add the vanilla. Mix it all together with a wooden spoon or spatula—no fancy mixer required! You want it just combined, not overmixed. A few small lumps are totally fine; they’ll disappear as we add the fruit.

Folding in Strawberries and Rhubarb

Here’s where you gotta be gentle. Dump in your chopped strawberries and rhubarb, then fold them in with slow, swooping motions. Think of it like tucking them into bed—you want them evenly distributed without getting smashed. The batter will be thick, but those juicy bits will work their magic in the oven.

Baking and Cooling

Pour the batter into your greased loaf pan and pop it in the oven for 50-60 minutes. Set a timer for 50 minutes, then check with a toothpick—it should come out with just a few moist crumbs (not wet batter). The top will be golden, and your kitchen will smell amazing. Now, the hard part: let it cool completely in the pan before glazing. I know it’s tempting, but trust me—waiting means the glaze won’t melt into a puddle!

Preparing the Lemon Glaze

When the loaf’s cooled, whisk together powdered sugar and lemon juice until smooth. Want it thicker? Add a pinch more sugar. Thinner? A tiny splash more juice. Drizzle it right over the top—I like to use a spoon for messy, artistic swirls. Then slice, serve, and watch everyone’s faces light up!

Tips for the Perfect Strawberry Rhubarb Loaf with Lemon Glaze

After years of tweaking this recipe (and eating way too many test batches), I’ve nailed down a few game-changing tips:

• Taste your rhubarb first! If it’s extra tart, bump up the brown sugar by 1-2 tablespoons—trust me, it makes all the difference.
• Room temp eggs are non-negotiable. Cold eggs make the batter grumpy and dense. Just set them out 30 minutes before baking.
• Check your oven temp with a thermometer. Mine runs hot, so I bake at 340°F instead—nobody wants a burnt top and raw center!
• Let the loaf rest 10 minutes in the pan before transferring to a rack. It keeps those juicy bits from sticking.

Oh—and always make two loaves. One never lasts more than an hour in my house!

Serving Suggestions for Strawberry Rhubarb Loaf with Lemon Glaze

This loaf shines no matter how you serve it! Warm slices with a scoop of vanilla ice cream turn it into dessert heaven. For breakfast (yes, I said breakfast!), pair a thick slice with your morning coffee—the tartness cuts right through the caffeine jitters. Tea time? Perfect with Earl Grey. And if you’re feeling fancy, a dollop of whipped cream never hurts. But honestly? My favorite way is straight off the cooling rack, no plate needed—just catch those glaze drips with your finger!

Storing and Reheating Strawberry Rhubarb Loaf with Lemon Glaze

Here’s the good news—this loaf stays delicious for days! Just wrap it tightly in plastic or stash it in an airtight container at room temperature for up to 3 days (if it lasts that long). Want to freeze? Slice it first, wrap each piece in parchment, and pop them in a freezer bag for up to 2 months. When the craving hits, toast slices straight from frozen in a 300°F oven for 10 minutes—it’ll taste just-baked, promise. The glaze might weep a little when thawed, but that’s just extra flavor, right?

Strawberry Rhubarb Loaf with Lemon Glaze FAQs

I get asked about this loaf all the time—so here are the answers to everything you might wonder before baking!

Can I use frozen strawberries and rhubarb?

Absolutely! Just thaw them first, drain well, and pat dry with paper towels. Frozen fruit releases more liquid, so taking these steps prevents a soggy loaf. I actually keep frozen rhubarb year-round for emergency baking sessions!

How do I know when the loaf is done baking?

That toothpick test is your best friend—but don’t pull it out too early! The top should be golden brown, and the edges should pull slightly away from the pan. If the pick comes out with wet batter, give it 5 more minutes. A few moist crumbs clinging to it? That’s perfect!

Can I make this recipe gluten-free?

I’ve had success swapping in a 1:1 gluten-free flour blend (look for one with xanthan gum). The texture might be slightly denser, but the flavor’s just as delicious. My friend Sarah’s celiac and adores this version!

Why did my glaze soak into the loaf?

Ah, impatience—I’ve been there! The loaf must cool completely before glazing, or that lemon topping will disappear. If it happens, just whip up another quick batch of glaze—no one will complain about extra tangy sweetness!

Nutritional Information

Just so you know, these numbers are estimates—your actual values might wiggle a bit depending on your exact ingredients and strawberry sweetness! Per slice (based on 12 slices per loaf):

• 220 calories
• 18g sugar (mostly from those naturally sweet berries!)
• 10g fat (only 1.5g saturated—thank you, vegetable oil)
• 30g carbs with 1g fiber

Not too shabby for something that tastes like dessert, right? Enjoy every guilt-free bite! You can find more delicious recipes and inspiration on our Pinterest page.

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