So, you’re standing in your kitchen, feeling snacky, maybe even bored with your normal recipes. Suddenly, you get the urge for something homey—but not just another banana bread, thanks. That’s when Lemon Rhubarb Loaf with Glaze saves the day. This bright tangle of tart and sweet is kinda like spring in a pan. Back when I first tried it, I was gobsmacked by how easy it was compared to, say, my epic fails with pastry crust (yikes). It’s got that simple, cozy vibe, but still tastes like you found the secret recipe at some cool local bakery. By the way, if you’re into trying fresh stuff, you might want to peek at this watermelon salad with cucumber and feta or my ever-favorite sour cream rhubarb coffee cake for more snacking options. These are on regular repeat in my kitchen nowadays.
Why You’ll Love Lemon Rhubarb Loaf with Glaze
Let me be totally honest—this loaf isn’t hiding in the sidelines. That super zippy lemon flavor paired with rhubarb’s hint of tart is a straight-up mood booster. It’s not just dessert (although, call it breakfast, no one’s stopping you). Plus, there’s a real joy seeing that pink streak through each slice.
Most lemon rhubarb desserts are either too sharp or, ugh, sticky. Not this one. The glaze? It’s honestly the “wow” factor. It pours over all shiny, sinks into cracks, and kind of makes you stare at your loaf like, “Did I actually bake that?” Friends think I bought it from some five-star spot. I even made it for the book club once, and you should’ve seen those faces—pure joy, even from Donna, who hates lemons anything.
Then, if you want to get fancier (like fancy casual), this pairs like a dream with a springtime salad or even a good mug of tea. I’ve swapped in rhubarb from my own out-of-control garden patch, but the supermarket stuff works fine. Wouldn’t change a thing. Okay, maybe more glaze.
I’ve made a lot of rhubarb recipes, but this lemon rhubarb loaf with glaze is hands down my family’s favorite. It’s moist, the perfect amount of tart, and the glaze makes it next-level good! — Jen C.
Ingredients in Lemon Rhubarb Loaf with Glaze
Alright, here’s what you’ll need to wrangle up for this lemon rhubarb loaf with glaze. Everything’s basic, and nothing’s hidden at some weird, expensive store.
Grab some fresh rhubarb—chop it up, but try not to eat it raw. You’ll want a couple juicy lemons, sugar, butter (use the real stuff, none of that margarine madness), eggs, all-purpose flour, baking powder, and just a splash of milk. For the glaze, it’s literally powdered sugar, lemon juice, and a dribble of vanilla if you’re feeling extra.
I once almost forgot the vanilla and, honestly, the world didn’t end. If you really want to see rhubarb show off, check out these 6 secrets to perfect rhubarb dream bars. So, back to our loaf—if you run out of lemons, I have swapped with a splash of orange juice (shhh, that’s a secret trick).
| Ingredient | Amount | Tip |
|---|---|---|
| Rhubarb | 1 cup, chopped | Fresh or thawed from frozen |
| Lemon zest + juice | 2 lemons | Keep a little zest for garnish |
| Sugar | 1 cup | Granulated works best |
| Butter | 1/2 cup | Softened is crucial |
| Eggs | 2 | Room temp if possible |
| All-purpose flour | 1 3/4 cups | |
| Baking powder | 1 1/2 tsp | Don’t skip or the loaf goes flat |
| Milk | 1/2 cup | Dairy or oat both work |
| Powdered sugar | 1 cup | For glaze |
| Lemon juice (for glaze) | 2 tbsp | Fresh squeezed, please |
| Vanilla (glaze) | 1/2 tsp (optional) | Extra flavor |
Instructions
First things first—set your oven to 350°F or about 175°C if you’re old school (or live somewhere that uses Celsius, lucky you). Grease your loaf pan like your life depends on it. I skipped this once and, yikes, loaf stuck like concrete.
Now, cream your butter and sugar together. Add eggs, then lemon zest and juice. Fold in flour and baking powder, and once that’s in, add the milk. Gently mix in rhubarb pieces. Don’t over mix. Dump that into your pan and smooth out the top—don’t stress if it looks lumpy.
Bake for about 55 minutes or until the smell makes you drool. Check with a toothpick—if it comes out mostly clean, you’re golden. Let it cool before glazing, or the glaze will slide right off in a sad puddle. Mix the glaze (powdered sugar and lemon juice) till it’s thick ‘n drizzly, then pour it all over the loaf. Let it set. Slice, drool, repeat.
By the way, this is the sort of bake that’s fun with kids, if you don’t mind flour on the ceiling. Don’t ask.
Nutrition Facts
Gotta be real with you—this isn’t health food, but it’s worth every bite. You get a little vitamin C from lemons and rhubarb, and not too much fat if you stick to one slice (good luck—no judgment if you go for seconds).
A regular slice (let’s say about 1/10 of the loaf) comes in at maybe 180 calories. There’s maybe 9 grams of fat, 25 grams sugar (forget that part if you don’t want guilt), and a bit of fiber from the rhubarb. Protein is low, but that’s not why we’re here.
Best part? No super weird preservatives. This is no packaged cake—that’s a good thing in my book. Just…don’t eat four slices and call it lunch. Not that I’m speaking from experience. Okay, I am.
Serving Suggestions
Alright, let’s make that loaf shine. Here are some actual ways I serve it when, you know, I want to impress (or just indulge):
- Slice thick, warm, and serve with a scoop of vanilla ice cream
- Pile fresh strawberries on top for an extra punch
- Add a dollop of Greek yogurt if you want that breakfast excuse
- Sneak slices into lunchboxes for a “surprise” treat
If you’re in a brunch-y mood, pairing with this balsamic steak gorgonzola salad with grilled corn seriously wows the table and makes you look like you’ve got your life together (even if you don’t).
Additional Tips
Let’s talk about wrangling rhubarb. If it’s super tart, sprinkle the chopped pieces with a tiny bit of sugar and let it sit for 10 minutes. Sounds fussy, but makes a difference. Always zest your lemons before you cut and juice them—otherwise, it’s a mess trying to scrape zest from squishy halves.
Storage? Keep leftovers (if you actually have leftovers, miracle!) in an airtight container. Stays fresh for about three days, but you can freeze slices, too. To jazz things up, mix a bit of zest into your glaze.
Want even more rhubarb inspiration? You’ll love my favorite rhubarb muffins with Greek yogurt—such a cozy bake for any day.
Common Questions
Q: Can I use frozen rhubarb instead of fresh?
A: Yes, totally! Just thaw it and pat dry, so your lemon rhubarb loaf with glaze doesn’t get soggy.
Q: My loaf sunk in the middle. What did I do wrong?
A: Sometimes it’s overmixing, or maybe your baking powder is tired. Don’t worry, still tastes amazing, just call it “rustic.”
Q: Can I make it gluten free?
A: Give it a whirl with your favorite 1:1 gluten-free flour. The texture might be a hair different, but it holds together fine.
Q: How do I stop my rhubarb from being stringy?
A: Peel the outer layer of thick stalks, and always dice it small.
Q: Can I make cupcakes with this batter?
A: Yup, just shorten the bake time to about 18-22 minutes. Fancy, right?
Brighten Up Your Baking Game
So there you have it—lemon rhubarb loaf with glaze as your next go-to bake. It’s simple, packed with fresh flavor, and honestly just plain fun to make and eat. Don’t be surprised if everyone’s asking for seconds, or, let’s be honest, the recipe itself. For even more baking boost, I love referring to Lemon Rhubarb Loaf with Glaze – A Bright & Zesty Dessert for cool twists, and when I’m double-checking measurements for guests, I glance at Lemon Rhubarb Loaf with Glaze Ingredients for backup. Give it a go, then come back and tell me if it vanished before you could hide a slice for later—happens every time at my house. Happy baking!
Print
Lemon Rhubarb Loaf with Glaze
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful lemon rhubarb loaf that combines tart and sweet flavors, topped with a luscious glaze.
Ingredients
- 1 cup Rhubarb, chopped
- 2 lemons, zest + juice
- 1 cup Sugar
- 1/2 cup Butter, softened
- 2 Eggs
- 1 3/4 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 cup Milk
- 1 cup Powdered sugar (for glaze)
- 2 tbsp Lemon juice (for glaze)
- 1/2 tsp Vanilla (optional, for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream the butter and sugar together.
- Add eggs followed by lemon zest and juice.
- Fold in the flour and baking powder, then add the milk.
- Gently mix in the rhubarb pieces.
- Pour the mixture into the prepared loaf pan and smooth the top.
- Bake for about 55 minutes or until a toothpick comes out mostly clean.
- Let it cool before glazing.
- Mix the glaze ingredients until thick and drizzle over the cooled loaf.
- Let it set before slicing and serving.
Notes
If using frozen rhubarb, thaw and pat dry before use. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg