Description
This Lemon Rhubarb Loaf with Glaze is a bright, tangy, and tender quick bread loaded with fresh rhubarb and zesty lemon flavor, topped with a sweet lemon glaze for the perfect springtime treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup chopped fresh rhubarb
- For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line 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.
- Beat in eggs, one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla.
- Gradually stir in the dry ingredients until just combined. Fold in chopped rhubarb.
- 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 cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled loaf.
Notes
- Chop rhubarb into small, even pieces to ensure it distributes well.
- Adjust the glaze thickness by adding more sugar or juice as needed.
- This loaf freezes well without glaze — wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg