Have you ever sliced into a quick bread so fragrant that one whiff felt like sunshine after rain?
What if that sunny slice combined puckery lemon with ruby rhubarb—no fancy equipment, just one loaf pan and pantry staples?
Get your zester ready: Lemon Rhubarb Loaf with Glaze turns humble weekday baking into a mini farmers-market festival.
Overview
This loaf marries buttery crumb, juicy pockets of rhubarb, and a sheer lemon glaze that seeps into every crack.
Hands-on prep: 15 minutes
Bake time: 50–60 minutes
Cool and glaze: 20 minutes
Total time: ≈ 1 hour 30 minutes
Yield: 10 slices
Difficulty: Easy—perfect for beginner bakers craving spring flavor.
Essential Ingredients
| Ingredient | Purpose | Smart Substitutions & Tips |
|---|---|---|
| All-purpose flour (1 ½ cups) | Provides structure | 1:1 gluten-free blend works well |
| Baking powder (1 tsp) + baking soda (½ tsp) | Lift and tenderness | Verify freshness for best rise |
| Salt (¼ tsp) | Balances sweetness | Kosher or fine sea salt |
| Unsalted butter, softened (½ cup) | Moist crumb and rich flavor | Coconut oil or plant butter for dairy-free |
| Granulated sugar (1 cup) | Sweetness and browning | Coconut sugar for caramel notes |
| Large eggs (2) | Bind and add lift | ¼ cup applesauce per egg for egg-free |
| Fresh lemon juice (¼ cup) + zest (1 Tbsp) | Bright citrus tang | Bottled juice works, but zest must be fresh |
| Sour cream or Greek yogurt (½ cup) | Moisture, tender crumb | Buttermilk or crème fraîche |
| Vanilla extract (1 tsp) | Warm, bakery aroma | Almond extract for twist |
| Chopped fresh rhubarb (1 cup) | Tart bursts of fruit | Dice to ½-inch; frozen rhubarb okay unthawed |
| Powdered sugar (¾ cup) + lemon juice (1–2 Tbsp) | Glossy glaze | Orange juice for milder citrus |
Why sour cream?
Acid in sour cream reacts with baking soda, yielding extra rise and a plush crumb that keeps loaf moist for days.
Step-by-Step Instructions
- Prep the pan
Grease and flour a 9 × 5-inch loaf pan or line with parchment sling for easy lift.
Preheat oven to 350 °F / 175 °C. - Combine dry ingredients
In a medium bowl whisk flour, baking powder, baking soda, and salt for 15 seconds to remove lumps. - Cream butter and sugar
In a large bowl beat softened butter and sugar on medium speed until pale and fluffy, about 2 minutes.
Scrape bowl for even aeration. - Add eggs and flavorings
Beat in eggs one at a time, mixing 20 seconds after each.
Blend in lemon juice, zest, sour cream, and vanilla until smooth. The batter may look curdled; flour will fix that. - Incorporate dry mix
Add flour mixture in two batches, stirring on low just until no flour streaks remain. Over-mixing toughens crumb. - Fold in rhubarb
Toss rhubarb with 1 tablespoon flour to prevent sinking, then fold gently into batter. - Fill and bake
Spoon batter into prepared pan, level top with spatula, and give pan one tap to release air bubbles.
Bake 50–60 minutes until golden and a toothpick from center emerges clean or with moist crumbs.
Tent with foil after 40 minutes if top browns too fast. - Cool properly
Rest loaf in pan 10 minutes to set crumb, then transfer to a wire rack. Cool to room temperature—warm loaf melts glaze. - Mix and drizzle glaze
In a small bowl whisk powdered sugar with 1 tablespoon lemon juice. Add more juice drop by drop for a pourable ribbon.
Drizzle evenly over cooled loaf; let glaze set 15 minutes before slicing.
Assembly & Presentation Ideas
Slice thick wedges and serve on a wooden board with fresh rhubarb stalks and lemon slices for rustic charm.
Wrap loaf in parchment and tie with baker’s twine for a hostess gift—tuck a handwritten glaze recipe under the bow.
Toast a slice lightly and spread with mascarpone for brunch elegance.
Nutrition Snapshot
(Per slice, 10 slices)
Calories: 290
Protein: 4 g
Fat: 12 g (Sat. 7 g)
Carbohydrates: 41 g
Fiber: 1 g
Sugars: 25 g
Sodium: 150 mg
Storage & Make-Ahead Tips
Counter: Wrap cool loaf in foil; stays fresh 3 days.
Fridge: Store glazed loaf 5 days; warm slice 10 sec in microwave to restore softness.
Freezer: Freeze unglazed loaf (whole or slices) up to 2 months; thaw overnight, glaze fresh.
Make-ahead glaze: Mix dry sugar with zest; whisk in juice right before drizzling.
Recipe Variations
Strawberry Rhubarb Twist
Replace half the rhubarb with diced strawberries; use orange zest in glaze.
Poppy-Seed Sunshine
Add 1 tablespoon poppy seeds to dry mix for little crunch.
Gluten-Free Almond Loaf
Swap flour for almond-flour blend, reduce butter by 2 tablespoons, and fold sliced almonds on top before baking.
Vegan Citrus-Berry Bread
Use plant butter, almond yogurt, and flax-egg (1 Tbsp flax meal + 3 Tbsp water) in place of eggs; substitute oat milk for sour cream.
Extra Flavor Upgrades
Brush warm loaf with lemon syrup (¼ cup sugar + 3 Tbsp lemon juice boiled) before glazing for extra zing.
Fold ½ cup white chocolate chips with rhubarb for bakery flair.
Sprinkle raw sugar on batter before baking for crackly crust.
Serving Pairings
Pair with chamomile tea for afternoon calm.
Serve alongside Greek yogurt and honey for breakfast.
Plate with scoop of vanilla bean ice cream for dessert.
Troubleshooting Guide
| Issue | Cause | Quick Fix |
|---|---|---|
| Soggy center | Undercooked or rhubarb too wet | Bake 5 minutes more; pat rhubarb dry with paper towel |
| Dense texture | Over-mixed batter | Stir only until flour disappears; fold gently |
| Rhubarb sank | Pieces too large or not dusted with flour | Dice to ½-inch; coat lightly in flour |
| Glaze too thin | Excess juice | Add spoonful of powdered sugar; whisk smooth |
Conclusion
With a lemon-bright crumb, tangy rhubarb bursts, and a sweet glaze that crackles under your knife, this Lemon Rhubarb Loaf with Glaze captures spring’s best flavors in one simple bake.
Swap in berries, sprinkle poppy seeds, or double-down on zest—then share your loaf pics in the comments so we can keep citrus season shining slice by slice.
Lemon Rhubarb Loaf with Glaze | Bright Citrus Meets Tangy Spring Fruit
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Rhubarb Loaf with Glaze is a bright, tangy, and moist quick bread made with fresh rhubarb, lemon zest, and a sweet lemon glaze—perfect for spring and summer snacking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb
- 3/4 cup powdered sugar (for glaze)
- 1–2 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time. Add lemon juice, lemon zest, vanilla extract, and sour cream. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar and lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled loaf and allow it to set before slicing.
Notes
- Use fresh rhubarb for best flavor and texture.
- Adjust the glaze consistency by adding more or less lemon juice.
- Sour cream and Greek yogurt can be used interchangeably for moisture.
- Loaf can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.
- This loaf also freezes well—wrap tightly in plastic and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
FAQs
Can I use frozen rhubarb?
Yes—add unthawed, tossed in 1 tablespoon flour; bake 5 minutes extra.
What’s the best way to zest lemons?
Use a microplane and avoid white pith; zest directly over bowl to capture oils.
How do I avoid curdled batter?
Ensure butter and eggs are room temperature; mix wet ingredients well before adding flour.
Is glaze necessary?
Not required, but it adds moisture and extra lemon punch. Dust cooled loaf with powdered sugar for lighter finish.
Can I halve the recipe?
Bake in an 8 × 4-inch pan 40–45 minutes; check early for doneness.
