Lemon Rhubarb Loaf with Glaze

 There’s something undeniably refreshing about the flavor combination of tart rhubarb and zesty lemon. It’s bright, bold, and perfect for transitioning into the warmer months. This Lemon Rhubarb Loaf with Glaze brings the best of both worlds together in a soft, buttery loaf that’s beautifully complemented by a sweet, citrusy glaze. Whether enjoyed with a cup of tea in the afternoon or served as a light dessert, this loaf is a showstopper.

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Why You’ll Love This Recipe

• Tangy Meets Sweet: The natural tartness of rhubarb perfectly balances the brightness of lemon.
• Buttery Texture: Melted butter gives the loaf a soft, rich crumb.
• Simple Ingredients: No special equipment or fancy techniques.
• Perfect for Spring & Summer: Light, fruity, and refreshing.

This is the kind of loaf that feels at home at brunch, afternoon tea, or even wrapped as a gift for neighbors and friends.

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Ingredients Breakdown

For the Loaf:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter (melted and cooled)
• 2 large eggs (lightly beaten)
• 1 tsp pure vanilla extract
• Zest and juice of 1 large lemon (about 2–3 tbsp juice)
• 1 cup finely chopped fresh rhubarb (about 2–3 stalks)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice (adjust to preferred consistency)
• Zest of 1 lemon (for garnish)

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Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the batter.

Step 3: Combine the Wet Ingredients

In another bowl, stir together the sugar, melted and cooled butter, lightly beaten eggs, vanilla extract, lemon zest, and lemon juice until well combined. The melted butter helps provide richness, while the lemon adds brightness.

Step 4: Fold in the Rhubarb

Gradually add the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix — a few streaks of flour are okay. Gently fold in the chopped rhubarb.

Step 5: Bake the Loaf

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil around the 40-minute mark.

Step 6: Prepare the Glaze

While the loaf cools, prepare the glaze. Mix the powdered sugar with 2–3 tablespoons of lemon juice until smooth. Adjust the consistency as desired — thinner for a drizzle, thicker for a frosting-like topping.

Step 7: Glaze and Garnish

Let the loaf cool completely in the pan for 10–15 minutes, then transfer to a wire rack. Once fully cooled, drizzle the glaze over the top and garnish with lemon zest for a pop of color and flavor.

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Nutritional Information (Approximate per Slice, based on 10 slices)

• Calories: 280 kcal
• Fat: 12g
• Carbohydrates: 40g
• Sugars: 25g
• Protein: 3g
• Fiber: 1g

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Tips for Perfect Lemon Rhubarb Loaf

1. Fresh Rhubarb Is Key: Frozen can work, but be sure to thaw and drain it well.
2. Don’t Overmix: A gentle hand keeps the loaf moist and tender.
3. Zest First: Always zest your lemon before juicing to make life easier.
4. Room Temp Ingredients: Ensure eggs and butter are not cold for a smooth batter.
5. Check for Doneness: Every oven is different. A toothpick should come out mostly clean — a few moist crumbs are okay.

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Flavor Variations

• Strawberry-Rhubarb Loaf: Add ½ cup chopped fresh strawberries.
• Almond Twist: Add ½ tsp almond extract and top with slivered almonds before baking.
• Coconut Glaze: Use coconut milk in the glaze instead of lemon juice for a tropical spin.
• Whole Wheat Option: Swap up to half of the all-purpose flour for whole wheat flour for a heartier version.

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How to Serve

• Warm with Butter: Serve a slice warm with a pat of butter for breakfast or brunch.
• Dessert Plate: Pair with vanilla ice cream or whipped cream for a simple dessert.
• Afternoon Snack: Enjoy with hot tea or iced lemonade for a midday treat.

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Storage & Make-Ahead

• Room Temperature: Store the cooled loaf tightly wrapped for up to 3 days.
• Refrigerate: Keeps for up to 1 week. Bring to room temperature before serving.
• Freeze: Slice, wrap individually, and freeze for up to 2 months. Glaze after thawing.

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Seasonal Joy in Every Slice

Rhubarb season is relatively short, and this loaf is one of the best ways to enjoy its tangy, juicy flavor. Combined with the sunny brightness of lemon and the rich, comforting texture of a buttery loaf, it captures everything we love about spring baking.

Whether you’re celebrating the arrival of spring, baking for a friend, or just indulging in a homemade treat, this Lemon Rhubarb Loaf with Glaze is sure to delight. With its vibrant flavor and tender crumb, it’s destined to become a seasonal favorite in your recipe rotation.