Why You’ll Love This Recipe

This Lemon Rhubarb Loaf is a delightful twist on traditional loaf cakes, infusing fresh, seasonal rhubarb with the bright citrus flavor of lemon. The glaze on top adds a finishing touch, making it not only a treat for the taste buds but also a beautiful dessert to serve. Whether you’re a rhubarb lover or just looking for something fresh and unique, this loaf is a must-try. It’s simple to prepare, using basic ingredients, yet it packs a punch of flavor that will leave everyone asking for the recipe.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup chopped rhubarb (fresh or frozen)
½ cup buttermilk (or milk if buttermilk is unavailable)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Stir just until combined.
Gently fold in the chopped rhubarb, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover the loaf loosely with aluminum foil halfway through baking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the glaze:

In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled loaf.

Servings and Timing

Servings: 8-10 slices
Prep time: 15 minutes
Cook time: 55-60 minutes
Total time: 1 hour 15 minutes

Variations

Add nuts: You can add chopped walnuts or pecans to the batter for a crunchy texture contrast.
Use different fruits: Swap rhubarb for strawberries, raspberries, or even blueberries to create different flavor profiles.
Lemon glaze: Adjust the amount of lemon juice in the glaze to your taste for a stronger lemon flavor.
Dairy-free option: Replace the buttermilk with a non-dairy milk and use dairy-free butter for a vegan-friendly option.

Storage/Reheating

Storage: Store the loaf in an airtight container at room temperature for up to 3-4 days. It can also be kept in the fridge for up to a week if you prefer a chilled dessert.
Freezing: You can freeze the loaf for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge when ready to serve.
Reheating: To reheat slices, microwave them for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5 minutes.

FAQs

1. Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before adding it to the batter.

2. How can I make this loaf more lemony?

Increase the amount of lemon zest or lemon juice in the batter or glaze for a more intense lemon flavor.

3. Can I substitute the buttermilk in the recipe?

Yes, you can substitute buttermilk with regular milk or make your own buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

4. How do I prevent the rhubarb from sinking to the bottom of the loaf?

Toss the chopped rhubarb in a little bit of flour before adding it to the batter. This can help distribute the fruit evenly throughout the loaf.

5. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it’s one that works for baking.

6. How can I adjust the sweetness of the loaf?

You can reduce the sugar in the loaf or glaze if you prefer a less sweet dessert. For a more balanced flavor, consider adjusting both.

7. Can I add other spices to the loaf?

Yes, cinnamon or ginger would pair nicely with the lemon and rhubarb. Add about ½ teaspoon to the batter for a warming spice kick.

8. What size loaf pan should I use?

Use a 9×5-inch loaf pan for best results. This size helps ensure the loaf bakes evenly.

9. Can I make this recipe into muffins instead of a loaf?

Yes, you can. Simply pour the batter into a muffin tin lined with paper liners and bake for 18-20 minutes at 350°F (175°C).

10. Can I skip the glaze?

Absolutely! The loaf is delicious on its own, and the glaze is optional. You can also dust the loaf with powdered sugar for a simpler finish.

Conclusion

This Lemon Rhubarb Loaf with Glaze is a fantastic way to celebrate the flavors of the season. The combination of tart rhubarb, fresh lemon, and a sweet glaze makes it an irresistible treat for any occasion. Whether you’re looking for a new dessert to impress your guests or a cozy snack to enjoy with a cup of tea, this loaf will not disappoint. Try it today and enjoy the delightful balance of flavors!