When I retired from teaching, I promised myself I’d finally write down the family recipes that lived in my head and heart. One of the first I jotted into my flour-dusted journal was this Lemon Rhubarb Loaf With Glaze. It came to me during a quiet spring morning while walking through our backyard garden, where rhubarb leaves peeked proudly through the soil like little green flags waving me over.
Years ago, my mother used to grow rhubarb right by the clothesline. She’d slice the stalks, stew them with sugar, and let the aroma float through our kitchen windows. It was tart, sunny, and just a little old-fashioned—comforting in a way few things are these days. This loaf blends those same flavors with a few updates of my own. A zesty lemon punch, rich butter crumb, and that beautiful jammy tang from rhubarb tucked into each slice.
What makes this recipe special to me isn’t just the ingredients. It’s how I feel pulling it out of the oven: like I’m stirring together memories and handing them down, one warm bite at a time.
Short Description
A tender, citrusy loaf cake made with diced rhubarb, lemon zest, and a tangy-sweet glaze—perfect for spring gatherings, afternoon tea, or a cozy treat with coffee.
Key Ingredients
For the Loaf:
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ¼ cup lemon juice (from about 1–2 lemons)
- Zest of 1 lemon
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream or plain full-fat yogurt
- 1 cup diced rhubarb (about ½-inch pieces)
For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice (adjust for desired consistency)
- (Optional) 1 tablespoon rhubarb syrup or compote for color and tartness
Tools Needed
- 9×5-inch loaf pan
- Parchment paper (optional)
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Rubber spatula
- Cooling rack
- Whisk
Cooking Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easier cleanup and removal.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light, pale, and fluffy—about 2 to 3 minutes. Add eggs one at a time, mixing well after each. Stir in lemon juice and zest.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt until fully blended.
Step 4: Combine Wet and Dry Ingredients
Gradually add dry ingredients to the wet, alternating with the sour cream or yogurt. Begin and end with dry ingredients. Mix gently—just until everything is combined. Don’t overmix or your loaf may become dense. Gently fold in the diced rhubarb.
Step 5: Bake
Pour batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
Step 6: Cool
Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely before glazing.
Step 7: Make the Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more juice to thin or more sugar to thicken. Stir in rhubarb syrup if desired for a rosy hue and extra zing.
Step 8: Glaze and Serve
Drizzle glaze over the cooled loaf. Let it set slightly, then slice and serve. The glaze should drip prettily down the sides.
Why You’ll Love This Recipe
– Tender crumb thanks to sour cream/yogurt
– Great use for spring and summer rhubarb
– Freezes well for later enjoyment
– Kid-friendly and potluck-perfect
Mistakes to Avoid & Solutions
1. Using Cold Ingredients:
Cold butter or eggs can cause the batter to curdle.
Solution: Let all ingredients come to room temperature before starting.
2. Overmixing the Batter:
Over-stirring makes the loaf dense and tough.
Solution: Mix until just combined after adding flour.
3. Undercooked Center:
It’s easy to underbake this dense loaf.
Solution: Test with a toothpick. If it’s wet, bake for 5-10 more minutes.
4. Rhubarb Sinking to the Bottom:
Chopped rhubarb may sink.
Solution: Toss diced rhubarb in 1 tbsp flour before folding it in.
5. Runny Glaze:
Adding too much lemon juice makes the glaze too thin.
Solution: Add more powdered sugar gradually until the texture is right.
Serving and Pairing Suggestions
– Perfect with afternoon tea or coffee
– Serve warm with a dollop of whipped cream or crème fraîche
– Pair with fresh strawberries or vanilla yogurt on the side
– Lovely addition to brunch spreads or garden parties
– Slice into mini cubes and serve as tea-time finger food
Storage and Reheating Tips
Room Temp: Store in an airtight container for up to 2 days
Fridge: Keeps well up to 5 days; let it come to room temp before serving
Freezer: Wrap tightly and freeze up to 2 months (slice first for convenience)
Reheat: Warm slices in a microwave for 10–15 seconds or toast gently in a toaster oven
FAQs
1. Can I use frozen rhubarb?
Yes, but thaw and drain well before using to avoid excess moisture.
2. Can I replace lemon with orange?
Yes, orange zest and juice can be used for a slightly sweeter twist.
3. Is it okay to use Greek yogurt instead of sour cream?
Absolutely. Full-fat Greek yogurt works beautifully in this loaf.
4. My loaf cracked on top—is that normal?
Yes, quick breads often crack as they rise. It’s purely cosmetic.
5. Can I double the recipe?
You can, but use two separate loaf pans. Don’t bake it all in one larger pan.
Tips & Tricks
– Zest the lemon before juicing to avoid a struggle
– Use parchment to lift the loaf cleanly from the pan
– Let the glaze drip naturally—don’t spread it like frosting
– For a tart punch, swirl a spoonful of rhubarb compote into the batter before baking
– If rhubarb isn’t in season, swap in chopped cranberries or raspberries
Recipe Variations
1. Strawberry-Rhubarb Loaf
Swap ½ cup of rhubarb with ½ cup diced strawberries. Reduce sugar slightly if strawberries are very sweet.
2. Whole Wheat Version
Replace half the all-purpose flour with whole wheat flour. The loaf will be heartier and nuttier.
3. Almond-Topped Loaf
Sprinkle sliced almonds over the batter before baking for added crunch.
4. Gluten-Free Option
Use a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum if the blend doesn’t include it.
5. Cream Cheese Swirl
Mix 4 oz softened cream cheese, 2 tbsp sugar, and 1 egg. Swirl into the batter before baking for a tangy surprise.
Final Thoughts
This Lemon Rhubarb Loaf is a small piece of my heart, dressed in citrus and kissed with tart rhubarb. Every time I bake it, I feel connected to the women who came before me—their handwritten cards, their Sunday aprons, their easy laughter over a shared cup of tea.
This loaf has traveled through generations and seasons, always bringing the same joy. I hope it brings that same joy to your kitchen. Whether you’re baking to share, to unwind, or to pass something on, this loaf is ready to be part of the moment.
If you try it, come back and tell me how it went—I love hearing your baking stories just as much as I love sharing mine.
Lemon Rhubarb Loaf With Glaze
Print ThisIngredients
- For the Loaf:
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ¼ cup lemon juice (from about 1–2 lemons)
- Zest of 1 lemon
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream or plain full-fat yogurt
- 1 cup diced rhubarb (about ½-inch pieces)
- For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice (adjust for desired consistency)
- (Optional) 1 tablespoon rhubarb syrup or compote for color and tartness
Instructions
Step 1: Preheat Oven and Prep Pan
Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Butter and Sugar
In a big bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing after each. Stir in lemon juice and zest.
Step 3: Mix Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: Combine Everything
Add the dry mix to the wet mix in parts, switching with sour cream or yogurt. Start and end with the dry mix. Stir gently—just until combined. Fold in chopped rhubarb.
Step 5: Bake the Loaf
Pour the batter into the pan and smooth the top. Bake for 50–60 minutes. Check with a toothpick—it should come out clean or with a few crumbs. If the top gets too brown, cover it with foil for the last 10–15 minutes.
Step 6: Let It Cool
Take the loaf out and let it sit in the pan for 10 minutes. Then move it to a wire rack to cool completely.
Step 7: Make the Glaze
Mix powdered sugar with lemon juice in a small bowl until smooth. Add more juice to thin or more sugar to thicken. You can stir in a little rhubarb syrup for color and extra flavor.
Step 8: Glaze and Enjoy
Drizzle the glaze over the cooled loaf. Let it set for a few minutes, then slice and serve.
