If spring had a flavor, this Lemon Rhubarb Loaf with Glaze would be it. It’s the perfect marriage of tart rhubarb and zesty lemon, softened by a rich, buttery crumb and a bright citrus glaze. Whether you’re a rhubarb enthusiast or just discovering its charm, this loaf is a must-bake for anyone who loves vibrant flavors in a soft, moist slice.

This lemon rhubarb loaf is ideal for brunches, afternoon tea, or as a lightly sweet dessert. It’s simple enough for a weekday bake but impressive enough to serve to guests. And the best part? It only takes a few everyday ingredients and a single loaf pan.

Why You’ll Love This Recipe

• 🍋 Bright and Citrusy – The combination of fresh lemon juice and zest keeps this loaf ultra-refreshing.

• 🍰 Soft and Moist – Thanks to butter, sour cream (or Greek yogurt), and just the right baking time.

• 🌱 Seasonal Goodness – Rhubarb brings a delightful tart bite that’s perfect for spring and early summer.

• 🍽️ Versatile – Great as a breakfast loaf, dessert, or tea-time snack.

Ingredients You’ll Need

For the Loaf:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• ½ cup sour cream or Greek yogurt

• 1 tsp vanilla extract

• 1 cup chopped fresh rhubarb

For the Lemon Glaze:

• ¾ cup powdered sugar

• 1–2 tbsp fresh lemon juice (adjust for consistency)

Equipment Needed

• 9×5-inch loaf pan

• Mixing bowls (medium and large)

• Electric mixer or whisk

• Measuring cups and spoons

• Citrus zester or grater

• Spatula

• Wire rack

• Toothpick or cake tester

Step-by-Step Instructions

1. Preheat & Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust with flour or line with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

3. Cream the Butter & Sugar

In a large bowl, cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This step is essential for creating a soft loaf texture.

4. Add Eggs & Flavorings

Beat in the eggs one at a time, then stir in:

• Fresh lemon juice

• Lemon zest

• Vanilla extract

• Sour cream (or Greek yogurt)

Mix until well incorporated.

5. Combine Dry & Wet

Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the crumb tender.

6. Fold in Rhubarb

Gently fold in the chopped rhubarb, distributing it evenly throughout the batter.

7. Bake the Loaf

Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Glaze & Serve

Once fully cool, whisk together the powdered sugar and lemon juice to form a smooth glaze. Drizzle over the loaf and allow it to set before slicing.

Pro Tips & Variations

✔️ Use Frozen Rhubarb: If fresh rhubarb is out of season, use frozen (thawed and well-drained). Pat it dry with paper towels to prevent extra moisture.

✔️ Add Crunch: Sprinkle some turbinado sugar or sliced almonds on top before baking for added texture.

✔️ Make It Dairy-Free: Substitute the butter with plant-based margarine and use a dairy-free yogurt.

✔️ Try Orange Instead of Lemon: Swap lemon juice and zest for orange for a sweeter, floral twist.

✔️ Add Berries: Add ½ cup of chopped strawberries or raspberries for extra color and flavor.

How to Store Lemon Rhubarb Loaf

• Room Temperature: Store the loaf in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to a week if wrapped tightly.

• Freezer: Wrap in plastic and foil; freeze for up to 2 months. Thaw overnight at room temp.

For best results, store without the glaze and add it just before serving.

Pairing Ideas

Serve this Lemon Rhubarb Loaf with:

• ☕ A hot cup of Earl Grey or chamomile tea

• 🍋 A lemon spritzer or iced tea for a refreshing contrast

• 🍓 A side of vanilla yogurt or whipped cream with berries for a light brunch

Frequently Asked Questions

Can I use rhubarb leaves?

No. Rhubarb leaves are toxic and should never be consumed. Only use the stalks.

What does rhubarb taste like?

Rhubarb has a tart, slightly sour flavor that pairs beautifully with sweet ingredients like sugar and citrus.

Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum or add ½ tsp separately for better texture.

How do I prevent rhubarb from sinking to the bottom?

Toss the rhubarb pieces in a tablespoon of flour before folding them into the batter. This helps suspend them throughout the loaf.

Do I have to use the glaze?

No, the loaf is delicious on its own, but the glaze adds a lovely citrusy finish and makes it visually appealing.

Final Thoughts

This Lemon Rhubarb Loaf with Glaze is a celebration of bright flavors, tender textures, and the beauty of seasonal ingredients. It’s easy to prepare, looks impressive, and tastes like something you’d get at an upscale café—without the fuss.

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