Bright and zesty meets tender and tangy in this utterly irresistible Lemon Rhubarb Loaf with Glaze. Imagine biting into a soft, lemony cake that’s studded with bursts of tart rhubarb, all finished with a sweet-tart drizzle that makes each slice truly sing. This loaf achieves the perfect balance of lush citrus, moist crumb, and just enough rhubarb punch to keep every bite exciting. Whether you’re a longtime rhubarb enthusiast or just discovering its magic, this recipe is a must for anyone craving a bake that’s easy yet impressive, comforting yet vibrant!

Lemon Rhubarb Loaf with Glaze Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple ingredients for this loaf, but each brings something wonderfully essential—whether it’s adding moisture, tang, or that recognizable pop of pink from fresh rhubarb. Here’s what you’ll need to create the best Lemon Rhubarb Loaf with Glaze at home.

Butter (softened): Brings rich flavor and a tender crumb that melts in your mouth.
Sugar: Sweetens the loaf and helps achieve that beautiful golden top.
Large Eggs: Binds the batter together for structure and moisture.
Lemon Juice (freshly squeezed): Delivers bright, zesty acidity — use fresh for best flavor!
Zest of 1 Lemon: Infuses irresistible citrus oils for a vibrant aroma and extra pop.
All-Purpose Flour: Gives the loaf its soft yet sturdy structure.
Baking Powder: Ensures a lovely rise and lightness.
Baking Soda: Helps balance the acidity of the lemon and rhubarb while boosting leavening.
Salt: Just a pinch is needed to heighten all the other flavors.
Sour Cream or Yogurt: Adds luscious moisture, keeping the loaf tangy and oh-so-tender.
Diced Rhubarb: The star ingredient for pops of pink and a gentle tartness in every slice.
Powdered Sugar (for glaze): Dissolves smoothly for a sweet finish on top.
Lemon Juice (for glaze): Makes the glaze sing with brightness.
Rhubarb Syrup or Compote (optional for glaze): Amp up the color and add a subtle rhubarb note to the drizzle.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prepare Your Pan and Oven

Preheat your oven to 175°C (350°F). Grab a 9×5-inch loaf pan, grease it generously, and line it with parchment so that your Lemon Rhubarb Loaf with Glaze will lift out effortlessly after baking. This little bit of prep work makes removing your loaf clean and simple.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until the mixture is pale and fluffy. This step incorporates air for a lighter crumb, so don’t rush—it usually takes about 2–3 minutes with an electric mixer.

Step 3: Add Eggs and Citrus

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the freshly squeezed lemon juice and zest. These add the bright, lemony flavor that sets this loaf apart—don’t skip the zest, it’s a flavor powerhouse!

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing the leavening agents and salt into the flour ensures they’ll be evenly distributed, so your loaf rises consistently and tastes balanced throughout.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to your wet ingredients, stirring until just combined. Over-mixing can make your Lemon Rhubarb Loaf with Glaze tough, so stop once everything looks smooth and cohesive.

Step 6: Add Sour Cream and Rhubarb

Fold the sour cream (or yogurt) into the batter for extra tenderness. Then, gently fold in the diced rhubarb with a spatula. The rhubarb will dot the loaf with tangy little bursts, so distribute it evenly for the perfect bite every time.

Step 7: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. You’ll notice your kitchen filling with the scent of lemon and a hint of sweet rhubarb—bliss! Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely.

Step 8: Glaze and Serve

Whisk together the powdered sugar and lemon juice until you have a smooth, pourable glaze. For a touch of color, add a spoonful of rhubarb syrup or compote if you like. Drizzle generously over the cooled loaf, letting it drip down the sides for bakery-style appeal. Once the glaze is set, slice and enjoy every zesty, moist bite!

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

The classic finish is a vibrant lemon glaze, but you can dress up your Lemon Rhubarb Loaf with Glaze even more! Try a sprinkle of extra lemon zest on top, a few curls of candied rhubarb, or even edible flowers for a show-stopping presentation. These added touches bring just the right pop of color and make your loaf look as special as it tastes.

Side Dishes

Pair a thick slice with a dollop of whipped cream or a scoop of vanilla ice cream for ultimate indulgence. If you’re serving it for brunch, some fresh berries, a light fruit salad, or a creamy yogurt parfait make beautiful, refreshing complements to the tangy loaf.

Creative Ways to Present

Transform your Lemon Rhubarb Loaf with Glaze into bite-size tea cakes for a party, or slice thinly for pretty dessert platters. You can also cube the loaf and layer it with whipped cream and more fruit in mini trifles—delightful for spring gatherings or gifting to friends. However you slice it, the loaf’s cheery color and glaze make it a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Rhubarb Loaf with Glaze moist and fresh, wrap any leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm, it’s best to refrigerate (just let slices come to room temp before serving for the best texture).

Freezing

This loaf freezes beautifully! Wrap the whole unglazed loaf (or individual slices) in plastic wrap and then foil. Store in the freezer for up to 2 months. When ready to enjoy, thaw at room temperature—add the lemon glaze after thawing for optimal freshness and that picture-perfect finish.

Reheating

For a just-baked taste, gently reheat individual slices of Lemon Rhubarb Loaf with Glaze in the microwave for about 10–15 seconds. If you’ve frozen the loaf, let it thaw overnight in the fridge or on the counter before bringing it back to room temperature and glazing.

FAQs

Can I substitute another fruit for rhubarb?

Yes! While rhubarb is what makes this loaf unique, you can swap in chopped strawberries or raspberries for a slightly different tang and a burst of color. Just keep in mind other fruits may be sweeter, so you might want to reduce the sugar slightly.

Do I need to peel rhubarb before using?

No peeling required! Just wash and dice the rhubarb into small pieces. The skin not only adds pretty color but also breaks down as the loaf bakes, becoming tender.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the Lemon Rhubarb Loaf with Glaze its signature bright flavor, but in a pinch, bottled lemon juice will work. However, you’ll still want fresh lemon for the zest, as it’s key for maximum citrus impact.

How can I tell when the loaf is done baking?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs (not wet batter), your loaf is ready. The top should also be golden and may spring back lightly when pressed.

Can I make this loaf dairy-free?

Absolutely! Swap the butter for a plant-based alternative and use a thick, dairy-free yogurt or sour cream. The result will still be a moist, flavorful Lemon Rhubarb Loaf with Glaze everyone can enjoy.

Final Thoughts

If you’re looking for a sweet treat that’s equal parts cozy and refreshing, this Lemon Rhubarb Loaf with Glaze is ready to become your new go-to recipe. It’s as lovely for breakfast as it is for dessert, and the flavor combination truly brightens up any day. Give it a try and let the citrusy, rhubarb-kissed magic fill your kitchen!