Description
A delightful lemon rhubarb loaf that combines tart and sweet flavors, topped with a luscious glaze.
Ingredients
Scale
- 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