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Lemon Rhubarb Loaf with Glaze

A moist and tender loaf that combines the bright zing of lemon with the tart sweetness of rhubarb, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 220 kcal

Ingredients
  

Main Ingredients

  • 1/2 cup softened butter Bring to room temperature before using.
  • 1 cup sugar Granulated sugar is recommended.
  • 1 1/2 cups all-purpose flour Sift before measuring for best results.
  • 1/2 teaspoon baking powder Check expiration date for effectiveness.
  • 1/2 teaspoon baking soda Check expiration date for effectiveness.
  • 2 large eggs Whisk lightly before adding.
  • 1/4 cup lemon juice Fresh juice preferred.
  • 1 zest lemon Avoid the bitter white pith.
  • 1 cup chopped rhubarb Use vibrant pieces for best results.

Glaze Ingredients

  • 1 cup powdered sugar Mix with lemon juice to desired consistency.
  • 2-3 tablespoons lemon juice For glaze.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x5-inch loaf pan with butter or line it with parchment paper.

Mixing

  • In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  • Add the eggs, lemon juice, and lemon zest to the mixture and beat well until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and baking soda.
  • Gradually add the dry mixture to the wet mixture, stirring until just combined.
  • Gently fold in the chopped rhubarb until evenly distributed.

Baking

  • Pour the batter into the prepared loaf pan.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool for a few minutes before removing from the pan.

Serving

  • Dust the top of the loaf with powdered sugar or drizzle with glaze before serving.
  • Serve warm with butter or on its own with a cup of tea or coffee.

Notes

Add a pinch of salt to enhance flavors and customize with nuts for added crunch. This loaf can be frozen for up to 3 months.
Keyword Baking, Dessert Recipe, Lemon Bread, Lemon Rhubarb Loaf, quick bread