Description

Lemon Rhubarb Loaf with Glaze is a light, flavorful dessert that combines the tartness of rhubarb with the refreshing zest of lemon. This moist loaf is perfect for any occasion, offering a delicious balance of sweet and sour flavors. The added glaze on top gives it a sugary finish that contrasts beautifully with the tangy rhubarb.

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)

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Instructions

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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg