Description
This Lemon Rhubarb Loaf with Glaze is moist, tender, and bursting with bright citrus flavor and tart rhubarb. Finished with a sweet lemon glaze, this easy quick bread is perfect for breakfast, brunch, afternoon coffee, or a light spring dessert.
Ingredients
Scale
Ingredients
For the Loaf
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, diced
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Make the batter: In one bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the sugar, melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla until smooth. Fold the dry ingredients into the wet ingredients, then gently stir in the diced rhubarb.
- Bake the loaf: Pour the 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.
- Cool: Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Glaze and serve: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf, sprinkle with extra lemon zest if desired, and slice to serve.
Notes
Pat the rhubarb dry before adding it to the batter to prevent excess moisture. For extra citrus flavor, add an additional teaspoon of lemon zest to the batter. Store the loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 21g
- Sodium: 145mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon rhubarb loaf with glaze, lemon rhubarb bread, rhubarb loaf recipe, lemon quick bread, glazed rhubarb loaf, spring baking recipe
