The first time I made this lemon rhubarb loaf, it disappeared before I could snap a picture. I’d barely drizzled on the glaze when my youngest grabbed a slice and declared it “the best cake ever.” That’s when I knew this one was going in the forever folder the recipes that show up at birthdays, brunches, and lazy Sunday breakfasts.
This loaf is one of those simple, beautiful things that makes your kitchen smell like sunshine. It’s tangy, sweet, buttery, and tender, with little bursts of rhubarb tucked inside. And that glaze? Tart, lemony perfection. The kind of recipe that feels like a warm hug and tastes like spring.
Why This Lemon Rhubarb Loaf Will Become Your Family’s Favorite
This isn’t just another quick bread. It’s a balance of brightness and richness the tart lemon plays so well with the slightly tangy rhubarb, and the buttery base keeps it all moist and soft. It’s perfect for those fresh rhubarb stalks from the farmer’s market, but frozen rhubarb works beautifully too.
And honestly? The lemon glaze takes it from “oh this is good” to wow, is there more? I’ve been known to double the glaze when no one’s looking.
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It’s also the kind of recipe that holds memories of helping my grandma stir batter in her sunny kitchen, or scribbling notes in the margins of my cookbook after getting it just right. You’ll want to pass this one down, too.
The 5 Ingredients You Can’t Skip
Butter (1/2 cup, softened)
Use real butter, not oil trust me, it’s grandma’s trick. It gives the loaf its rich flavor and soft texture.
Sugar (1 cup)
Don’t skimp! It balances the tart rhubarb and lemon.
Lemon Juice & Zest (1/4 cup juice + zest of 1 lemon)
Fresh is best. Bottled just doesn’t give the same punch.
Rhubarb (1 cup, chopped)
If you’re lucky enough to find fresh rhubarb, grab it! But frozen works too just thaw and drain first.
Powdered Sugar & Lemon Juice (for the glaze)
Simple, but magical. Whisk them together and drizzle when the loaf is fully cool.
How to Make Lemon Rhubarb Loaf with Glaze
1. Prep your pan and preheat.
Set your oven to 350°F (175°C) and grease a loaf pan well. You can line it with parchment if you like easy clean-up (I always do).
2. Cream the butter and sugar.
This step matters. Beat them together until the mixture is fluffy and pale this adds air and helps your loaf rise.
3. Add the eggs.
Two large eggs, one at a time. Stir gently after each addition.
4. Mix in lemon juice and zest.
Don’t skip the zest it’s what really gives this loaf that fresh citrus aroma.
5. Combine the dry ingredients.
In a separate bowl, whisk together 1½ cups all-purpose flour, ½ tsp baking powder, and ½ tsp baking soda.
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6. Bring it all together.
Slowly add the dry ingredients to your wet mixture. Stir gently overmixing makes for a tough loaf.
7. Fold in the rhubarb.
This is the fun part! You’ll see little pops of pink in your batter. Make sure it’s evenly distributed.
8. Pour into the pan and bake.
Bake for 50-60 minutes, or until a toothpick comes out clean. My oven takes exactly 55 minutes, but check yours around the 50-minute mark.
9. Cool, then glaze.
Let the loaf cool in the pan for 10 minutes, then transfer to a rack. Once completely cool, drizzle with your lemon glaze. You can even poke a few holes in the top with a skewer to let some glaze soak in!
Anna’s Notes from the Kitchen
- This loaf is even better the next day the flavors mellow and the texture gets extra tender.
- Don’t toss those rhubarb leaves they’re toxic. Just trim them off and compost!
- Store leftovers wrapped tight in the fridge for up to 5 days, or freeze slices individually for a quick treat later.
FAQ
Can I use frozen rhubarb?
Absolutely! Just be sure to thaw and drain excess moisture before adding it to the batter.
Can I make this vegan?
Yes! Substitute the eggs with flax eggs and use vegan butter to maintain the rich texture.
What can I do if my loaf is too dry?
Make sure not to overmix the batter or overbake it. You can add a little extra lemon juice or a spoonful of yogurt to keep it moist next time!
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Glazed Lemon Rhubarb Loaf: Final Thoughts
This lemon rhubarb loaf with glaze is the kind of bake that brings people together. It’s simple enough for a weekday afternoon, but special enough to share at brunch or gift to a friend. And if your kitchen ends up dusted in powdered sugar while making it well, that’s just part of the magic.
Tag me if you try it I love seeing your creations and hearing your family stories. From my oven to yours, happy baking!
Lemon Rhubarb Loaf with Glaze
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
- Measuring Cups
- Wire Rack
Ingredients
Loaf Batter
- 0.5 cup Butter softened
- 1 cup Granulated Sugar
- 2 large Eggs room temperature
- 0.25 cup Lemon Juice freshly squeezed
- 1 Lemon Zest from 1 lemon
- 1.5 cups All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 cup Rhubarb chopped, fresh or thawed from frozen
Lemon Glaze
- 1 cup Powdered Sugar sifted
- 2 tablespoons Lemon Juice adjust for consistency
