There’s something simply magical about the combination of lemon and rhubarb. I fondly remember my grandma baking lemon rhubarb bread every spring when rhubarb was in season. The tart tang of the rhubarb paired with that bright zesty lemon created a loaf that was simply irresistible! It would fill her cozy kitchen with a scent so heavenly that we could hardly wait for it to cool before diving in.
This Lemon Rhubarb Loaf with Glaze is my tribute to her kitchen wizardry. Not only is it incredibly moist and flavorful, but it also has that perfect balance of sweet and tart that makes every bite a delightful surprise. Whether you enjoy it for breakfast, as a midday snack, or dessert, it’s bound to become a favorite in your home too!
What’s in Lemon Rhubarb Loaf with Glaze?
Rhubarb: Fresh rhubarb is the star of this loaf; it adds a unique tang that pairs beautifully with the sweetness of the cake. If you’re in a pinch, frozen rhubarb can work just as well — just be sure to thaw and drain it properly!
Lemon Zest: This is where the magic happens! The zest contributes brightness and an aromatic punch that elevates the bread to a whole new level. Always use organic lemons if possible, as they tend to have fewer pesticides.
Sugar: This loaf isn’t overly sweet, thanks to the rhubarb’s tartness and some sugar. I prefer using granulated sugar, but brown sugar can add a lovely hint of caramel flavor.
Flour: All-purpose flour is the foundation of our loaf. It provides the structure and tenderness we love in a quick bread.
Baking Powder: This is what gives our loaf that perfect lift, making it light and fluffy!
Eggs: Eggs help to bind everything together and add moisture.
Butter: Melted butter gives the loaf that rich, buttery flavor we always crave. I usually opt for unsalted to control the saltiness.
Milk: A splash of milk helps keep the bread moist and adds a lovely richness that balances out the tart rhubarb.
Powdered Sugar: This is used in the glaze, giving it that sweet finish that makes the loaf feel extra special.
Is Lemon Rhubarb Loaf with Glaze Good for You?
This delicious loaf does have some wholesome elements, but like most baked goods, it’s best enjoyed in moderation.
Rhubarb: This vegetable packed with antioxidants is also high in fiber and low in calories, making it a great addition to your diet!
Lemon: Lemons are known for their vitamin C content and digestive benefits. They can be helpful in boosting the immune system and aiding digestion.
However, because this loaf does contain sugar and butter, it’s wise to enjoy it as an occasional treat rather than a regular staple. Pairing a slice with a cup of herbal tea or a dollop of yogurt can also make for a balanced snack!
Ingredients
– 1 cup diced fresh rhubarb
– 1 tablespoon lemon zest
– 1 cup granulated sugar
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– 2 eggs
– ½ cup melted unsalted butter
– 1 cup milk
– 1 cup powdered sugar (for glaze)
– 2 tablespoons lemon juice (for glaze)
Makes about 8–10 servings.
How to Make Lemon Rhubarb Loaf with Glaze?
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the diced rhubarb and lemon zest. Set aside. This little prep step allows the flavors to meld a bit.
3. In a large bowl, mix together the sugar, flour, baking powder, and salt. Whisk to combine.
4. In a separate bowl, beat the eggs and then mix in the melted butter and milk until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the rhubarb and lemon zest mixture.
6. Pour the batter into the prepared loaf pan and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. While the loaf is cooling, prepare the glaze by combining the powdered sugar and lemon juice until smooth.
8. Once the loaf is completely cool, drizzle the glaze generously over the top and let it set for a few minutes.
Sweet Tips and Tricks for the Perfect Loaf
– If you’re not a fan of rhubarb, you can substitute it with diced apples or strawberries for a different fruit flavor.
– Feel free to add nuts or seeds for a crunchy texture.
– Storing leftover loaf? Wrap it tightly in plastic wrap and it’ll stay moist for up to three days; it also freezes well for up to three months.
I bet you’ll love this Lemon Rhubarb Loaf as much as I do! It perfectly captures spring flavors and makes for a delightful treat any time of the day. So, gather those ingredients and let’s bake together! If you give it a try, I’d love to hear how it turns out for you! Happy baking!
