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LEMON RHUBARB LOAF WITH GLAZE

Updated on 6 min read
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Recipe Card (Recipe-First Format)

Lemon Rhubarb Loaf with Glaze – Bright, Tender, and Perfectly Sweet-Tart

A soft, buttery lemon loaf studded with juicy rhubarb and finished with a fresh lemon glaze.

Servings & Timing

  • Yield: 1 loaf (8–10 slices)
  • Prep Time: 15 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 1 hour 15 minutes
  • Dietary Notes: Vegetarian • No Nuts (unless added as variation)

Ingredients (Checklist-Style)

For the Loaf

  • Unsalted butter, softened
  • Granulated sugar
  • Eggs
  • Lemon zest
  • Lemon juice
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Chopped rhubarb

For the Glaze

  • Powdered sugar
  • Lemon juice
  • Lemon zest (optional)

Instructions (Quick Version)

  1. Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
  2. Cream butter and sugar until fluffy.
  3. Beat in eggs, lemon zest, lemon juice, and vanilla.
  4. Whisk dry ingredients separately.
  5. Combine wet and dry ingredients alternately with buttermilk.
  6. Fold in rhubarb gently.
  7. Bake 55–65 minutes. Cool completely.
  8. Drizzle with lemon glaze.

Additional Notes

  • Use fresh rhubarb if available; frozen works if added frozen to avoid excess moisture.
  • For stronger lemon flavor, increase zest.
  • Buttermilk can be substituted (see substitutions section below).

Introduction (After Recipe Card)

This Lemon Rhubarb Loaf with Glaze is a bright, tender, bakery-style loaf that blends the tart bite of rhubarb with the sunny sweetness of lemon. I originally created this recipe during rhubarb season when I needed a quick treat that used up a handful of garden rhubarb — and it instantly became a family favorite. It’s a simple, comforting loaf with just enough gourmet flair to feel special.

If you love quick bakes that look impressive but come together easily, this one’s for you.

Step-By-Step Cooking Guide (With Expanded Detail)

1. Prepare Your Pan

Grease a 9×5-inch loaf pan or line it with parchment.
Tip: Parchment makes removal easier and prevents the glaze from soaking into the sides too much.

2. Cream Butter and Sugar

Beat softened butter and granulated sugar until pale, fluffy, and aerated.
Visual cue: It should look whipped and lighter in color.

3. Add Eggs and Flavorings

Mix in the eggs one at a time until fully combined. Add lemon zest, lemon juice, and vanilla extract.
Tip: Lemon zest holds most of the lemon flavor — don’t skip it.

4. Mix Dry Ingredients

Whisk flour, baking powder, baking soda, and salt together in a separate bowl.
This ensures even distribution so the loaf rises uniformly.

5. Combine Wet and Dry Ingredients

Add half the flour mixture, then the buttermilk, then the remaining flour mixture.
Tip: Mix only until combined; overmixing toughens the loaf.

6. Fold in Rhubarb

Gently fold chopped rhubarb into the batter.
If using frozen rhubarb, add straight from the freezer so it doesn’t bleed color or water.

7. Bake

Spread batter evenly into the pan. Bake 55–65 minutes or until a toothpick comes out clean.
If the top browns too quickly, tent with foil near the end.

8. Cool and Glaze

Cool the loaf completely on a wire rack. Whisk powdered sugar and lemon juice together and drizzle generously over the top.
Glaze thickens as it sets, giving the loaf that beautiful finish.

Ingredient Details & Substitution Tips

Why These Ingredients Work

  • Butter: Adds richness and tenderness.
  • Buttermilk: Provides acidity to balance sweetness and keep the loaf moist.
  • Rhubarb: Naturally tart, keeping the loaf from becoming overly sweet.
  • Lemon: Brightens the entire loaf and pairs beautifully with rhubarb.

Quality & Selection Tips

  • Choose firm, crisp rhubarb stalks with vivid color.
  • Use fresh lemon zest, not bottled, for optimal flavor.
  • If using frozen rhubarb, keep it frozen until folding into batter.

Substitutions

  • Buttermilk Substitute:
    1/2 cup milk + 1/2 tablespoon lemon juice OR vinegar (let sit 5 minutes)
  • Butter Substitute:
    1/2 cup neutral oil (loaf will be slightly denser but very moist)
  • Gluten-Free Option:
    Use a 1:1 gluten-free baking flour blend.
  • Egg Substitute:
    1/4 cup applesauce or a flax egg per egg.

Equipment Alternatives

  • No mixer? Whisk butter and sugar vigorously by hand.
  • No loaf pan? Bake in an 8×8-inch pan and reduce baking time by ~10 minutes.

Recipe Variations & Serving Suggestions

Flavor Variations

  • Lemon-Blueberry Rhubarb Loaf: Add 1/2 cup fresh blueberries.
  • Citrus Trio: Add zest of 1 lime or orange in addition to lemon.
  • Crumb-Topped Loaf: Add a buttery streusel topping before baking.

Dietary Variations

  • Vegan Version:
    • Replace butter with oil
    • Replace eggs with flax eggs
    • Use dairy-free milk + lemon juice
  • Lower Sugar Version:
    Reduce sugar to 3/4 cup; loaf will be slightly less sweet but still moist.

Serving Ideas

  • Serve warm with a smear of softened butter.
  • Add a dollop of whipped cream for a dessert-style presentation.
  • Pair with herbal tea, iced coffee, or lemonade.

Optional Pairings

  • Light white wine such as Moscato
  • A spring-themed playlist for brunch gatherings

Storage & Make-Ahead Information

Storage

  • At room temperature: 2 days in an airtight container
  • Refrigerated: 4–5 days
  • Freezer: Up to 3 months (wrap tightly)

Reheating

  • Warm slices for 10–15 seconds in the microwave.
  • To refresh an entire loaf, warm in a 300°F oven for 10 minutes.

Make-Ahead Tips

  • Bake loaf one day ahead; glaze right before serving.
  • You can mix dry ingredients a day in advance and store airtight.

Shelf Life Notes

  • The loaf becomes even more moist on day two.
  • Glaze may soak slightly into the top after 48 hours — still delicious.

Nutrition Facts (Estimated per Slice)

  • Calories: ~260
  • Carbohydrates: 37 g
  • Protein: 3 g
  • Fat: 11 g
  • Fiber: 1 g
  • Sodium: 175 mg
  • Allergens: Contains dairy, eggs, gluten

Frequently Asked Questions

Q: Can I use frozen rhubarb?

Yes. Add it directly from the freezer and do not thaw.

Q: My loaf is browning too quickly — what can I do?

Tent the top with foil for the last 15–20 minutes.

Q: Can I double the recipe?

Yes. Bake in two loaf pans; do not overfill.

Q: Why is my loaf dense?

Overmixing or expired baking powder can cause density.

Q: Can I freeze the loaf with glaze?

Yes, but glaze may appear slightly matte after thawing.

Optional Personal Story / Notes

I grew up with rhubarb patches in the backyard, and every spring meant fruity, tart bakes. This loaf came from wanting something simple but bright — something you could enjoy for breakfast or dessert. After several test batches, I found the perfect balance of tart rhubarb and sweet lemon glaze. It has become a spring tradition in our house, and I hope it becomes one in yours too.

Feel free to share your variations or memories in the comments — I genuinely love hearing how readers make these recipes their own.

Call to Action

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