Lemon Rhubarb Loaf Glaze

This Lemon Rhubarb Loaf is the answer when you crave a bright tangy baked treat that feels like spring in every bite. Moist with a tender crumb thanks to sour cream or yogurt and flecked with juicy tart rhubarb this easy loaf finishes with a lemony glaze that makes every slice shine. It is my favorite way to use up rhubarb when I spot it at the farmers market and my family polishes off every crumb before the loaf cools completely.

I first made this for a garden brunch with friends and it disappeared faster than any sweet loaf I have baked before. Even people who swore they did not like rhubarb went back for second slices.

Ingredients

• Butter: Softened at room temperature for easy mixing and essential moisture and flavor use best quality butter for the most flavor
• Sugar: Makes the loaf sweet and helps with browning try to use fine granulated sugar for even texture
• Large eggs: Bind the loaf and provide structure fresh eggs work best
• Lemon juice and zest: Both bring fresh zippy citrus flavor always use real lemons for maximum brightness
• All purpose flour: Gives the loaf its tender crumb look for a reputable brand for consistent results
• Baking powder and baking soda: Provide lift so the loaf is fluffy and not dense check the dates for freshness as expired leaveners lose power
• Salt: Balances sweetness and enhances all flavors use fine sea salt for better dispersal
• Sour cream or yogurt: Adds incredible moisture and a tangy undertone Greek yogurt gives extra tang if you like
• Diced rhubarb: Brings bursts of color and tartness in every bite choose stalks that are crisp and deep red if possible
• Powdered sugar: Essential for a smooth not gritty glaze use fresh sifted sugar for best finish
• Optional rhubarb syrup or compote: Adds pink color and a sweet tart note to the glaze if you want extra prettiness

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 175 degrees Celsius and get your 9 by 5 inch loaf pan ready by greasing and lining with parchment paper this makes removal easy and keeps the loaf from sticking

Cream the Butter and Sugar:

In a large bowl use a hand mixer or sturdy spoon to beat softened butter and sugar until it turns pale and fluffy usually three to five minutes this builds an airy base for the loaf

Add Eggs and Lemon:

Crack in the eggs one at a time beating gently between each then stir in fresh lemon juice and all the zest from one lemon this infuses zestiness throughout the batter

Mix Dry Ingredients:

In a separate bowl combine flour baking powder baking soda and salt with a whisk this ensures no lumps and even distribution of leavening

Combine Wet and Dry:

Gently pour the dry mixture into the wet bowl folding carefully with a spatula or wooden spoon until almost combined do not overmix or you risk a dense loaf

Add Dairy and Rhubarb:

Scrape in sour cream or yogurt and fold just until smooth then scatter in diced rhubarb folding gently so the batter stays light and the fruit stays in chunks

Fill Pan and Bake:

Scoop the batter into your prepared loaf pan smoothing the top and place it in the center of your oven bake for about fifty to sixty minutes until a toothpick poked in the middle comes out clean or with a few moist crumbs

Cool and Glaze:

Let the loaf sit in its pan for at least ten minutes then gently transfer to a wire rack to finish cooling before glazing this step prevents the glaze from melting away

Make Glaze and Finish:

Whisk powdered sugar with lemon juice until you have a thick drizzle if using rhubarb syrup for color swirl it in at this stage then pour the glaze over your completely cooled loaf and let it set before slicing

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This loaf is a family hit every spring when rhubarb arrives. I always use stalks from my neighbor’s overflowing garden and love the way their tartness balances the sweet zesty crumb. Watching my kid’s noses wrinkle then smile at the first bite each season is a small memory that makes baking totally worthwhile.

Storage Tips

Wrap your cooled loaf tightly in foil or plastic wrap and keep at room temperature for up to two days. For longer keeping stow in the fridge for up to five days. If you want to freeze it for later let the glazed loaf set then wrap slices individually and freeze for up to two months. Thaw overnight in the fridge or at room temp before serving.

Ingredient Substitutions

If you do not have sour cream Greek yogurt works great and adds a bit more tang. For the rhubarb frozen pieces are fine just thaw and drain off excess moisture. Out of lemons you can swap in lime for a twist but nothing matches the classic zest and juice of fresh lemon for this recipe.

Serving Suggestions

Serve thick slices as is for breakfast or afternoon tea. For a dessert feel pair with whipped cream or a scoop of vanilla ice cream. A handful of berries alongside makes a beautiful plate and a light dusting of extra powdered sugar adds an elegant touch for company.

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Cultural and Seasonal Context

Rhubarb is one of the first garden plants to show off in northern springs which is why this loaf feels like the start of sunny days. Farmers markets and family gardens overflow with it from April to June and baking it with lemon is a beloved treat in many parts of Europe and North America.

Frequently Asked Questions About Recipes

→ Can I use frozen rhubarb instead of fresh?

Yes, you can substitute frozen rhubarb. Be sure to thaw and drain it well before adding to the batter, as extra moisture can affect the loaf’s texture.

→ What type of pan works best for this loaf?

A 9×5-inch loaf pan is ideal for even baking and achieving the perfect rise. Be sure to grease and line the pan for easy removal.

→ How do I ensure the loaf is fully baked?

Bake until a toothpick inserted into the center comes out clean, about 50–60 minutes. If the top browns too quickly, tent loosely with foil.

→ Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt can replace sour cream in equal amounts, giving the loaf a pleasant tang without affecting moisture.

→ How should I store leftovers?

Wrap tightly and keep at room temperature for up to 2 days, or refrigerate for 5 days. The loaf can also be frozen for up to 2 months.

→ Why should the loaf be cooled before glazing?

Cooling prevents the glaze from melting and sliding off, ensuring a smooth finish and brighter flavor.