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A full loaf of Lemon Rhubarb Loaf on a wooden cutting board with a shiny lemon glaze dripping down the sides.

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

  • 9x5 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 9x5-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.