Lemon Rhubarb Loaf with Glaze is a bright and zesty quick bread that perfectly balances the tartness of fresh rhubarb with the sweet, citrusy punch of lemon. Topped with a simple lemon glaze, this loaf is soft, moist, and ideal for spring and summer snacking, brunch, or dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted butter (softened)granulated sugareggsplain yogurt or sour creamlemon zestlemon juicevanilla extractchopped fresh rhubarb (trimmed and diced)powdered sugarmilk (for glaze)

directions

Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in yogurt, lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the wet, mixing until just combined.

Fold in the chopped rhubarb gently.

Pour batter into the prepared loaf pan and smooth the top.

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 transfer to a wire rack.

For the glaze, whisk together powdered sugar, lemon juice, and a splash of milk until smooth.

Drizzle glaze over the cooled loaf and let set before slicing.

Servings and timing

This recipe yields 1 loaf (about 8–10 slices).Preparation time: 15 minutesBaking time: 50–60 minutesCooling and glazing time: 20–30 minutesTotal time: 1 hour 30 minutes

Variations

Use orange zest and juice instead of lemon for a different citrus twist.

Add chopped strawberries or raspberries for more fruit flavor.

Swap yogurt for buttermilk for a slight tang.

Top with sliced almonds or coarse sugar before baking for texture.

Make mini loaves or muffins using the same batter.

storage/reheating

Store loaf tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze without glaze for up to 2 months; thaw and glaze before serving.Best enjoyed at room temperature or lightly warmed.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid before folding into the batter.

Do I have to peel rhubarb?

No, just trim the ends and wash thoroughly. Peeling is not necessary.

Can I skip the glaze?

Yes, but the glaze enhances the lemon flavor and adds sweetness.

Can I use Greek yogurt?

Yes, Greek yogurt adds richness and moisture.

Is this loaf very sweet?

It’s moderately sweet, with tart rhubarb and a tangy-sweet glaze for balance.

Can I add nuts?

Yes, chopped walnuts or pecans can add crunch.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend for best results.

What type of pan should I use?

A standard 9×5-inch loaf pan works best. Adjust baking time for different sizes.

Can I double the recipe?

Yes, double all ingredients and use two loaf pans.

Can I add poppy seeds?

Absolutely—they pair well with lemon and add texture.

Conclusion

Lemon Rhubarb Loaf with Glaze is a fresh and tangy baked treat that’s perfect for any season but especially delightful in spring. Its moist crumb, zesty lemon flavor, and bursts of tart rhubarb make it a favorite for breakfast, tea time, or a light dessert. Simple to make and beautiful to serve, it’s a loaf you’ll bake again and again.