Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze: A Zesty Spring Delight

The Lemon Rhubarb Loaf with Glaze is a beloved springtime treat that combines the bright tang of lemon with the earthy tartness of rhubarb, resulting in a moist, flavorful loaf cake perfect for brunches, afternoon tea, or dessert. With its golden crumb, tender rhubarb pieces, and a silky lemon glaze that adds both sweetness and zing, this loaf has become a staple in many home bakeries. Whether you’re harvesting rhubarb from your garden or picking up fresh stalks at the farmers market, this recipe captures the essence of early summer in every bite.

The History

Rhubarb has long been a favorite in American and British baking, dating back to the 18th century when it was first used as a fruit substitute due to its tart profile. Originally cultivated for medicinal purposes, rhubarb quickly found its way into pies, tarts, and cakes once sugar became more widely available. The pairing of rhubarb with strawberries is classic, but the addition of lemon brings a refreshing citrus twist that elevates the flavor profile significantly. Lemon Rhubarb Loaf emerged in mid-20th century cookbooks as bakers experimented with combining seasonal ingredients in quick breads and loaf cakes. Its popularity soared due to its simplicity, bold flavors, and the ease with which it could be made using pantry staples. Today, this loaf stands as a modern reinterpretation of traditional farmhouse baking—balancing nostalgia with vibrant, contemporary taste.

Ingredients Breakdown

The success of a Lemon Rhubarb Loaf lies in the careful selection and balance of ingredients. Each component plays a vital role in texture, moisture, flavor, and structure.

• All-Purpose Flour: Provides the base structure of the loaf. It’s important to spoon and level the flour when measuring to avoid a dry, dense texture.
• Baking Powder & Baking Soda: These leavening agents work together to create a light, airy crumb. Baking powder reacts with liquids, while baking soda activates in the presence of acid (from yogurt and lemon juice).
• Salt: Enhances overall flavor and balances the sweetness.
• Unsalted Butter: Adds richness and tenderness. It should be softened to room temperature for proper creaming with sugar.
• Granulated Sugar: Sweetens the loaf and contributes to a golden crust. Some bakers use part brown sugar for a hint of molasses depth.
• Eggs: Bind the ingredients and provide structure and moisture. Large eggs are standard for consistent results.
• Plain Yogurt or Sour Cream: Adds moisture and a slight tang that complements the rhubarb and lemon. Full-fat versions yield the best texture.
• Fresh Lemon Juice and Zest: The zest contains essential oils that deliver intense lemon flavor, while the juice adds acidity and brightness.
• Fresh Rhubarb: Chopped into small pieces, rhubarb breaks down slightly during baking, releasing its tart juices into the batter. Look for firm, crisp stalks with vibrant red color.
• Powdered Sugar and Additional Lemon Juice (for Glaze): Creates a smooth, pourable glaze that sets lightly on the surface, adding visual appeal and extra citrus punch.

Step-by-Step Recipe

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat ½ cup (1 stick) softened unsalted butter with ¾ cup granulated sugar using an electric mixer until light and fluffy (about 3–4 minutes).
4. Add Eggs: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. Incorporate Wet Ingredients: Mix in ¼ cup plain yogurt (or sour cream), 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest. Blend until smooth.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
7. Fold in Rhubarb: Gently fold in 1 ½ cups finely chopped fresh rhubarb using a spatula to distribute evenly without breaking down the batter.
8. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. For an even rise, gently tap the pan on the counter to release air bubbles.
9. Bake: Place in the center of the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool: Allow the loaf to cool in the pan for 15 minutes, then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.
11. Prepare Glaze: While the loaf cools, whisk together 1 cup powdered sugar and 2–3 tablespoons fresh lemon juice until smooth. Adjust consistency by adding more sugar (to thicken) or juice (to thin).
12. Glaze and Serve: Once the loaf is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for 15–20 minutes before slicing.

Tips for Success

• Don’t Overmix: Overmixing the batter after adding flour can develop gluten, leading to a tough loaf. Mix until just combined.
• Use Fresh Rhubarb: Frozen rhubarb can be used, but it releases more moisture. Thaw and pat dry thoroughly before folding in.
• Room Temperature Ingredients: Ensure butter, eggs, and yogurt are at room temperature to emulsify properly and create a uniform batter.
• Check Doneness Early: Ovens vary; start checking at 50 minutes. If the top browns too quickly, tent loosely with aluminum foil.
• Let It Cool: Slicing too soon can cause the loaf to crumble. Cooling allows the crumb to set and the flavors to meld.
• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze unglazed loaf for up to 3 months.

Variations and Customizations

This Lemon Rhubarb Loaf is highly adaptable to personal tastes and dietary preferences:

• Gluten-Free: Substitute all-purpose flour with a high-quality gluten-free flour blend containing xanthan gum. Add an extra tablespoon of yogurt if the batter seems too thick.
• Dairy-Free: Replace butter with vegan butter or coconut oil (softened), and use dairy-free yogurt or applesauce.
• Lower Sugar: Reduce sugar in the batter to ½ cup and use a sugar substitute like erythritol. For the glaze, use monk fruit sweetener blended with lemon juice.
• Add Nuts or Seeds: Fold in ½ cup chopped walnuts, pecans, or sunflower seeds for added crunch.
• Fruit Swaps: Combine rhubarb with strawberries (½ cup each) for a “strawberry-rhubarb” variation, or add blueberries for a burst of sweetness.
• Spices: A pinch of ground ginger, cinnamon, or cardamom enhances warmth and complexity.
• Yogurt Swap: Use Greek yogurt for a thicker, protein-rich alternative that also improves moisture retention.
• Lemon Intensity: For a stronger citrus kick, increase zest to 2 tablespoons and add ½ teaspoon lemon extract.

Health Considerations and Nutritional Value

While the Lemon Rhubarb Loaf is a dessert-style bread, it does offer some nutritional benefits when enjoyed in moderation:

• Rhubarb: Low in calories and rich in vitamin K, calcium, and antioxidants. Contains dietary fiber and compounds like lutein and zeaxanthin beneficial for eye health.
• Lemons: High in vitamin C, which supports immune function and skin health. The citric acid may aid digestion.
• Yogurt: Contributes probiotics (if live cultures are present) and protein, supporting gut health.
• Butter and Sugar: High in saturated fat and refined carbohydrates. To make it healthier, consider using applesauce or mashed banana to replace half the butter, and opt for natural sweeteners.

A typical slice (1/10 of the loaf) contains approximately:

• Calories: 240–280
• Total Fat: 9–12g
• Saturated Fat: 5–6g
• Carbohydrates: 40–45g
• Sugars: 25–30g
• Protein: 3–4g
• Fiber: 1–2g

To reduce caloric density, serve smaller slices and pair with a dollop of Greek yogurt or fresh berries.

Ingredients

For the Loaf:

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick / 113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (60g) plain yogurt or sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1 ½ cups (150g) finely chopped fresh rhubarb

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• Optional: ½ teaspoon lemon zest for garnish

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream softened butter and sugar on medium speed until pale and fluffy (3–4 minutes).
4. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
5. Mix in yogurt, lemon juice, and lemon zest until smooth.
6. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain.
7. Fold in chopped rhubarb gently with a spatula until evenly distributed.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15 minutes, then lift loaf out using parchment and transfer to a wire rack to cool completely.
11. Make the glaze: Whisk powdered sugar and lemon juice until smooth. Add more juice for a thinner glaze or more sugar for thickness.
12. Drizzle glaze over cooled loaf. Sprinkle with extra lemon zest if desired. Allow glaze to set before slicing.
13. Serve at room temperature. Store leftovers in an airtight container.

FAQ

Can I use frozen rhubarb?
Yes, but thaw it first and drain excess liquid. Pat dry with paper towels to prevent a soggy loaf.

Can I make muffins instead?
Absolutely! Divide the batter into a greased or lined muffin tin and bake at 350°F for 20–25 minutes.

Why did my loaf sink in the middle?
Common causes include underbaking, too much leavening, opening the oven too early, or overmixing. Ensure accurate measurements and avoid sudden temperature changes.

Can I omit the glaze?
Yes, though the glaze enhances flavor and appearance. You can sprinkle the warm loaf with coarse sugar for a crunchy topping instead.

Is rhubarb safe to eat?
Only the stalks are edible. Rhubarb leaves contain toxic levels of oxalic acid and should never be consumed.

Can I freeze this loaf?
Yes! Wrap the unglazed, cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.

Can I use lime or orange instead of lemon?
Yes! Lime offers a sharper citrus note, while orange gives a sweeter, floral twist. Adjust zest and juice quantities to taste.

Summary

The Lemon Rhubarb Loaf with Glaze is a vibrant, moist cake that celebrates the tangy harmony of fresh rhubarb and zesty lemon, perfect for spring and early summer gatherings. Topped with a luminous lemon glaze, it’s a show-stopping treat that balances tartness and sweetness in every slice.