If you’re on the hunt for a spring bake that’s as vibrant in flavor as it is in color, look no further! This Lemon Rhubarb Loaf with Glaze is the perfect celebration of tart-sweet rhubarb and zesty fresh lemon, baked into a soft, buttery crumb then finished with a drizzle of bright, tangy glaze. It’s a recipe that never fails to bring smiles to my kitchen—whether enjoyed with morning coffee or as an afternoon treat with friends, this loaf is pure sunshine in every slice.

Lemon Rhubarb Loaf with Glaze Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Lemon Rhubarb Loaf with Glaze comes from simple, familiar ingredients working together for stellar results. Each component plays a key role, balancing tart and sweet, creating a tender crumb, and building unmistakable citrusy charm.

All-purpose flour: Gives the loaf structure and the perfect moist, fluffy crumb.
Baking powder: Ensures a lovely rise and lightness.
Baking soda: Balances acidity and helps with browning.
Salt: Lifts the flavors and prevents the loaf from tasting flat.
Unsalted butter, softened: Adds richness and that melt-in-your-mouth texture.
Granulated sugar: Sweetens the loaf and helps create a tender crumb.
Large eggs: Bind the ingredients together and add moistness.
Fresh lemon juice: Packs in tang and brightness—fresh-squeezed is best here!
Lemon zest: Intensifies the citrus aroma; don’t skip this step.
Sour cream or Greek yogurt: Keeps the loaf incredibly moist and tender, with a slight tang.
Vanilla extract: Rounds out the flavors for a bakery-worthy finish.
Chopped fresh rhubarb: Brings the signature tartness and a beautiful pop of pink.
Powdered sugar: The base for a silky glaze—superfine for extra smoothness.
Fresh lemon juice (for glaze): Ensures a lemony zing in every drizzle.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). For easy release and a picture-perfect loaf, grease a 9×5 inch loaf pan or line it with parchment paper. This little step makes all the difference when it’s time to flip out your masterpiece!

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This not only ensures even mixing but also gives your loaf that tender crumb.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light, fluffy, and pale—this is what gives the Lemon Rhubarb Loaf with Glaze its soft texture. Give it a good two or three minutes; it’s worth it!

Step 4: Add the Wet Ingredients

Beat in the eggs, one at a time, so the batter stays smooth. Then, add the fresh lemon juice, zest, vanilla extract, and sour cream or Greek yogurt. Mix until everything is beautifully blended and smells heavenly.

Step 5: Combine Wet and Dry Mixtures

Gradually add your whisked dry ingredients into the wet mixture. Stir gently and only until just combined—the secret to a tender loaf is not overmixing!

Step 6: Fold in Rhubarb

Time for the star ingredient! Gently fold in the chopped rhubarb, distributing it evenly so each slice will have pockets of tart, juicy flavor.

Step 7: Bake the Loaf

Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, and keep an eye on it—when a toothpick comes out clean from the center, your Lemon Rhubarb Loaf with Glaze is ready to shine.

Step 8: Cool Down

Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack. Allow it to cool completely before you move on to the glaze (anticipation makes it taste even better!).

Step 9: Make the Lemon Glaze

While the loaf cools, whisk together the powdered sugar and enough lemon juice to create a smooth, pourable glaze. Drizzle generously over the cooled loaf and watch it set into a glossy, citrusy blanket.

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

Dress your finished loaf with a sprinkle of extra lemon zest or a scatter of thinly sliced rhubarb for a splash of color. Edible flowers or a light dusting of powdered sugar also add a special touch for brunch or potlucks.

Side Dishes

This loaf is charming all on its own, but it also pairs gorgeously with a dollop of whipped cream, a scoop of vanilla ice cream, or a handful of fresh berries. Try a cup of hot tea or cold brew on the side for a soft, summery pairing.

Creative Ways to Present

For something extra festive, slice the Lemon Rhubarb Loaf with Glaze into fingers or cubes and serve on a tiered tray with other spring treats. You can even wrap individual slices in parchment and twine for picnic-ready snacks!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, keep your Lemon Rhubarb Loaf with Glaze in an airtight container at room temperature for up to 2 days. If your kitchen is warm, store in the fridge to avoid a sticky glaze.

Freezing

Want to bake ahead? Wrap the unglazed loaf tightly in plastic wrap and freeze for up to a month. When ready to serve, thaw at room temperature, then whip up the simple glaze for a fresh finish.

Reheating

While this loaf is absolutely delicious at room temp, a quick 10-second zap in the microwave will bring back that just-baked coziness and soften the glaze for a gooey treat.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, you can—just thaw and drain the rhubarb well before folding it in. Blot away any extra moisture to keep the loaf from getting soggy.

What can I substitute for sour cream?

Plain Greek yogurt works beautifully and adds the same moisture with a little added protein. If you only have regular yogurt, try to use the full-fat version for richness.

How do I know when the loaf is finished baking?

A toothpick or wooden skewer inserted in the center should come out clean or with a few moist crumbs. If the top is browning too fast, loosely cover it with foil for the last 10 minutes.

Can I make the Lemon Rhubarb Loaf with Glaze gluten free?

Absolutely! Substitute your favorite cup-for-cup gluten free flour blend and be sure your baking powder and soda are gluten free as well.

Is it possible to double the recipe?

Definitely—just divide the batter equally between two loaf pans, and watch the baking time, as it may vary depending on your oven.

Final Thoughts

This Lemon Rhubarb Loaf with Glaze is one of those rare recipes that feels as joyful to bake as it is to eat. The combination of tart rhubarb and lemon, embraced by a soft, buttery crumb and topped with a bright citrus glaze, is a true crowd-pleaser. Don’t wait for a special occasion to treat yourself—gather up some fresh rhubarb and lemons, and make this loaf for your next cozy weekend or sunny afternoon gathering!

Lemon Rhubarb Loaf with Glaze Recipe

★★★★★

4.8 from 13 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Rhubarb Loaf with Glaze is a delightful combination of tart rhubarb and zesty lemon flavors in a moist, tender cake. The tangy glaze adds a perfect finishing touch to this simple yet impressive dessert.

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 9×5 inch loaf pan.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a large bowl, cream butter and sugar, then beat in eggs one at a time. Add lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt; mix until smooth.
Combine Ingredients: Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
Add Rhubarb: Gently fold in the chopped rhubarb.
Bake: Pour batter into the prepared pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
Cool and Glaze: Cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar with lemon juice for the glaze, drizzle over the loaf, and let it set.

Notes

This loaf is best served the day it is made but can be stored in an airtight container for up to 3 days.
Make sure the rhubarb is chopped into small, even pieces for even distribution throughout the loaf.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Lemon Rhubarb Loaf, Rhubarb Cake, Lemon Glaze, Dessert Recipe