Baking has always been a source of comfort and creativity for me, and this Lemon Rhubarb Loaf with Glaze is one of those recipes that makes me feel both nostalgic and inspired every time I prepare it. The bright citrusy zing from fresh lemons paired with tart, ruby-red rhubarb chunks creates a perfect harmony of flavor and texture. It feels like spring wrapped in a slice.
The first time I baked this loaf, the aroma that filled my kitchen was unforgettable. I remember watching the glaze gently drip down the golden crust while still warm from the oven, and I couldn’t resist slicing into it right away. The sweet-tart contrast, the moist crumb, and that glossy finish won me over immediately.
It’s one of those bakes that not only pleases your taste buds but also looks so beautiful that you’ll want to share it with everyone. Whether for brunch, afternoon tea, or a cozy weekend treat, this Lemon Rhubarb Loaf delivers every time. If you enjoy seasonal fruit desserts like my Old Time Oven Peach Cobbler or Mini Cinnamon Roll Cheesecakes, you’ll absolutely love this too.
Why You’ll Love This Lemon Rhubarb Loaf with Glaze
This loaf combines the best of tangy fruit and sweet glaze in a cake-like bread that’s moist, rich, and tender. The lemon zest infuses each bite with brightness, while the chunks of rhubarb offer a tart surprise that balances out the sweetness perfectly. It’s easy to make but impressive enough for guests, and the glaze? It’s the finishing touch that brings everything together with a silky, lemony pop. If you’re looking for a way to celebrate rhubarb season, this is it.
How to Make the Lemon Rhubarb Loaf with Glaze
Step 1: Prepare the Rhubarb
Start by washing and chopping fresh rhubarb into 1/2-inch pieces. If your rhubarb is very tart, you can toss it with a little sugar and let it sit for 10 minutes to slightly mellow the flavor.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt. Set aside.
Step 3: Make the Wet Mixture
In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by plain Greek yogurt, lemon zest, lemon juice, and a touch of vanilla extract.
Step 4: Combine and Fold
Slowly mix the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped rhubarb. Don’t overmix—just enough to distribute the rhubarb evenly.
Step 5: Bake
Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 50 to 60 minutes. A toothpick inserted should come out clean or with a few moist crumbs.
Step 6: Make the Glaze
While the loaf cools slightly, mix powdered sugar with fresh lemon juice to create a thick but pourable glaze. Once the loaf is mostly cool but still a bit warm, drizzle the glaze generously over the top.
Recipe Variations and Possible Substitutions
For a richer flavor, you can replace the Greek yogurt with sour cream. If you prefer a dairy-free version, use coconut yogurt and a plant-based butter alternative. Strawberries make a delicious substitute or complement to rhubarb if you’re low on rhubarb or want a sweeter twist. You can also add chopped nuts like almonds or walnuts for texture. To make it gluten-free, simply use a 1:1 gluten-free flour blend. And if you love spice, a hint of ground ginger or cinnamon adds warmth that pairs beautifully with the lemon.
Serving and Pairing Suggestions
This Lemon Rhubarb Loaf with Glaze is best served slightly warm or at room temperature. I love slicing a thick piece and pairing it with a cup of Earl Grey tea or a frothy cappuccino. For a more decadent twist, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a stunning brunch centerpiece when served alongside fresh fruit and a savory quiche.
For special occasions like baby showers or spring gatherings, arrange thin slices on a tiered dessert stand and garnish with lemon zest curls and edible flowers for that extra visual wow. Whether it’s breakfast, dessert, or an afternoon treat, it’s always a crowd-pleaser.
Storage and Reheating Tips
To keep the loaf moist and flavorful, store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, refrigerate it for up to a week, but make sure it’s tightly wrapped to prevent drying out.
You can also freeze this loaf! Simply wrap the unglazed loaf tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months. When you’re ready to enjoy it, thaw at room temperature and add the glaze once it’s completely defrosted.
To reheat individual slices, microwave them for about 10-15 seconds. Just warm enough to bring back that fresh-from-the-oven comfort.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just make sure to thaw and drain it well to avoid adding too much moisture to the batter.
Do I have to peel rhubarb?
Not at all. Rhubarb skin is edible and adds beautiful color. Just trim the ends and slice.
What if I don’t like lemon?
You can reduce the lemon juice and zest and replace it with orange for a softer citrus flavor.
Can I make this loaf without the glaze?
Absolutely. The loaf is still delicious without the glaze, though it adds a lovely sweet-tart finish.
How do I prevent the loaf from becoming soggy?
Ensure your rhubarb is well-drained and don’t underbake the loaf. Let it cool fully before wrapping to avoid trapping steam.
Related Recipe You’ll Like
If you loved the balance of tart and sweet in this Lemon Rhubarb Loaf, you might also enjoy my Cherry Topped Coconut Macaroons for a chewy bite-sized dessert bursting with flavor. Another crowd-pleasing option is the Delicious Lemon Cake to Die For, which brings the same citrusy brightness in a fluffier cake form. And for a more indulgent treat, the Ooey Gooey Bars offer rich layers of sweet decadence you won’t be able to resist.
Each of these recipes celebrates bold flavors with simple techniques, just like this loaf. They’re perfect for dessert tables, gifting, or cozy nights in.
Save and Share This Recipe for Later
If this Lemon Rhubarb Loaf with Glaze made your heart (and tastebuds) sing, don’t keep it to yourself! Pin it on your favorite Pinterest board to keep it handy for rhubarb season or any time you’re craving something fresh and zesty. Share it with your baking friends, post your own bake on Instagram, or email it to a fellow lemon lover. Recipes like these are made for passing around the table—and through inboxes too.
Lemon Rhubarb Loaf with Glaze
This Lemon Rhubarb Loaf with Glaze is a vibrant and moist quick bread that combines zesty citrus flavor with the tart bite of fresh rhubarb. Each slice is bursting with juicy fruit and topped with a sweet-tangy lemon glaze that adds the perfect glossy finish. Ideal for spring and summer gatherings, afternoon tea, or simply as a bright and cheerful treat, this loaf is a delicious way to highlight seasonal produce. It’s simple to prepare and makes a beautiful addition to any dessert table.
Ingredients
- 1 1/2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar (for tossing rhubarb, optional)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt (or sour cream)
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
- Wash and chop rhubarb into 1/2-inch pieces. If desired, toss with 1/2 cup sugar and let sit for 10 minutes to mellow tartness.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in yogurt, lemon zest, lemon juice, and vanilla extract.
- Gradually fold in the dry ingredients until just combined. Gently fold in the rhubarb.
- Pour batter into prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar with lemon juice to make glaze, then drizzle over the slightly warm loaf.
Notes
- Let the loaf cool completely before wrapping or storing to prevent sogginess.
- Use thawed and well-drained frozen rhubarb if fresh isn't available.
- Add chopped strawberries or nuts for a variation in flavor and texture.
- The glaze can be adjusted for consistency with more or less lemon juice depending on your preference.
