Name: Lemon Rhubarb Loaf with Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup plain Greek yogurt or sour cream; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 ½ cups chopped rhubarb (fresh or frozen); ¾ cup powdered sugar; 1–2 tbsp fresh lemon juice; ½ tsp lemon zest (optional)

Bright, zesty lemon meets tart, jammy rhubarb in this visually stunning and flavor-packed Lemon Rhubarb Loaf with Glaze. Every bite is a perfect blend of tangy citrus and soft, tender crumb, made even more delightful by the sticky-sweet lemon glaze drizzled generously on top. The vibrant pops of pink rhubarb peeking through the golden loaf make it not only delicious but also a true showstopper on any dessert table.

Whether you’re looking for a unique addition to your brunch spread, an easy treat for guests, or just a satisfying afternoon bake to enjoy with tea, this loaf delivers comfort and elegance in every slice. With the contrast of sharp rhubarb and mellow lemon, it balances bold flavor with a soft, moist texture that makes you crave another slice before you’re done with the first.

Why You’ll Love This Lemon Rhubarb Loaf with Glaze

Unexpectedly Refreshing: The tangy rhubarb cuts through the richness of the loaf for a refreshing twist on traditional sweet bread.
Visually Beautiful: With its golden crumb and ruby-pink rhubarb bits, it looks as inviting as it tastes.
Simple Yet Impressive: The recipe doesn’t require complicated steps or ingredients, but the final result feels special and gourmet.
Perfect for Any Time of Day: Light enough for breakfast or brunch, sweet enough for dessert, and fancy enough for a special gathering.
That Glaze! The luscious lemon glaze isn’t just for looks—it soaks into the loaf for extra moistness and flavor punch.

Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before you start baking your Lemon Rhubarb Loaf with Glaze, make sure you have the right tools at your fingertips. The right equipment makes a world of difference when it comes to achieving the perfect texture and flavor.

Loaf Pan (9×5-inch): This is your primary baking vessel. The shape helps give the loaf its beautiful rise and ensures even baking throughout. A non-stick or well-greased metal pan is ideal for achieving a nice golden crust.
Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet. Having them separate helps to incorporate everything evenly without overmixing.
Whisk & Spatula: Use a whisk to blend dry ingredients thoroughly and a spatula to fold the batter gently—especially important to avoid crushing the rhubarb chunks.
Measuring Cups & Spoons: Precision is key in baking. Liquid and dry measuring tools will ensure your ingredients are balanced just right.
Citrus Zester or Microplane: Essential for getting that fine, fragrant lemon zest without the bitter white pith.
Cooling Rack: Allows the loaf to cool evenly after baking, preventing soggy bottoms and maintaining the crispness of the crust.
Saucepan or Microwave-Safe Bowl (for glaze): You’ll need this to gently heat and dissolve the ingredients for the lemon glaze.

Preparation Tips

Room Temperature Ingredients: Use eggs and yogurt or milk at room temperature to ensure they blend more smoothly into the batter, resulting in a fluffier loaf.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough texture.
Prep Rhubarb Properly: Wash and chop your rhubarb into even pieces (½-inch chunks work great). If it’s especially tart, you can toss it with a little sugar and let it sit for 10 minutes to mellow the sharpness.
Line or Grease the Pan Well: Prevent sticking by thoroughly greasing your loaf pan or lining it with parchment paper.
Test for Doneness: Insert a toothpick into the center of the loaf. If it comes out with just a few moist crumbs, it’s ready. Avoid waiting until it’s bone dry—that can mean it’s overbaked.

Ingredients for this Lemon Rhubarb Loaf with Glaze

This loaf combines pantry staples with a few fresh ingredients to create a bakery-style treat that’s incredibly easy to whip up. Here’s what you’ll need:

For the Loaf:

1 ½ cups all-purpose flour – The base of your loaf, providing structure and a tender crumb.
1 tsp baking powder – Helps the loaf rise nicely.
½ tsp baking soda – Works with the yogurt to create a light, airy texture.
¼ tsp salt – Enhances the flavors and balances the sweetness.
1 cup granulated sugar – Sweetens the loaf and contrasts with the tart rhubarb.
½ cup unsalted butter (softened) – Adds richness and moisture.
2 large eggs – Bind everything together and give the loaf structure.
½ cup plain Greek yogurt or sour cream – Adds moisture and a subtle tang.
1 tbsp lemon zest (from about 1 lemon) – Infuses the loaf with fresh citrus flavor.
1 tsp vanilla extract – Rounds out the flavor profile.
1 ½ cups chopped rhubarb (fresh or frozen) – The star of the show, bringing tartness and vibrant color.

For the Lemon Glaze:

¾ cup powdered sugar – The base of the glaze for a smooth, sweet finish.
1–2 tbsp fresh lemon juice – Adds brightness and makes the glaze pourable.
½ tsp lemon zest (optional) – Extra zing and a touch of texture.

Optional but delicious: a pinch of cardamom or cinnamon can be added to the dry mix for a unique flavor twist.

Step 1: Prep Your Ingredients and Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, allowing some overhang for easy lifting. Chop the rhubarb into ½-inch pieces and zest your lemon.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

This step ensures even distribution of the leavening agents for a uniform rise.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to beat:

½ cup unsalted butter (softened)
1 cup granulated sugar

Beat for 2–3 minutes until the mixture is light and fluffy. This adds air to the batter, creating a tender crumb.

Step 4: Add Eggs, Yogurt, and Flavorings

Beat in one egg at a time, mixing well between each. Then stir in:

½ cup plain Greek yogurt or sour cream
1 tbsp lemon zest
1 tsp vanilla extract

Mix until smooth. The batter may look slightly curdled—this is okay.

Step 5: Combine Wet and Dry

Add the flour mixture to the wet mixture in two batches, mixing gently just until combined. Avoid overmixing to keep the loaf soft and tender.

Step 6: Fold in the Rhubarb

Using a spatula, fold in:

1 ½ cups chopped rhubarb

Make sure the rhubarb is evenly distributed but don’t overwork the batter.

Step 7: Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, cover loosely with foil during the last 10–15 minutes.

Step 8: Cool Completely

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. This prevents sogginess and helps the loaf set for glazing.

Step 9: Prepare the Lemon Glaze

In a small bowl, whisk together:

¾ cup powdered sugar
1–2 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Adjust the lemon juice to achieve your preferred glaze consistency—thick but pourable.

Step 10: Glaze and Serve

Once the loaf is cool, drizzle the lemon glaze generously over the top. Let it set for a few minutes before slicing.

Notes

Fresh vs. Frozen Rhubarb: Both work well. If using frozen, don’t thaw before adding to the batter—just toss the frozen pieces in a tablespoon of flour to prevent sinking.
Flavor Boosters: A pinch of ground ginger or cardamom can enhance the citrusy notes beautifully.
Texture Tip: For a little crunch, sprinkle a tablespoon of turbinado sugar on top before baking. It creates a lightly crackled crust beneath the glaze.
Make it Dairy-Free: Substitute the yogurt with a plant-based alternative and use vegan butter to make this loaf dairy-free.
Citrus Swap: No lemons? Try using orange zest and juice for a slightly sweeter but equally delicious version.

Watch Out for These Mistakes While Cooking

Overmixing the Batter: This is a common mistake that results in a dense or rubbery loaf. Stir until just combined when adding the dry ingredients.
Incorrect Rhubarb Size: Too large, and it won’t soften properly; too small, and it may disappear into the loaf. Stick to ½-inch chunks.
Uneven Glaze: Always wait for the loaf to cool completely before glazing—otherwise, it will melt off and lose its glossy finish.
Overbaking: Keep an eye on the loaf during the final 10 minutes. A dry loaf is usually the result of just 5–10 minutes too long in the oven.
Too Much Lemon Juice in Glaze: It’s easy to overdo it and end up with a runny glaze. Add the juice slowly, and whisk until you hit the right consistency.
Forgetting to Prep the Pan: A loaf that sticks to the pan can fall apart. Grease it well or use parchment paper with a generous overhang.
Using Cold Ingredients: Cold eggs and yogurt can cause the batter to seize up. Let them sit out for 15–20 minutes before using.
Not Measuring Flour Properly: Scooping straight from the bag packs in too much flour. Instead, spoon it into the measuring cup and level it off.

What to Serve With Lemon Rhubarb Loaf with Glaze?

This loaf shines on its own but pairs beautifully with drinks and sides that complement its sweet-tart, citrusy character. Whether you’re building a brunch spread, serving afternoon tea, or planning a light dessert course, here are perfect pairings to enhance the experience.

8 Recommendations:

Hot Earl Grey or Chamomile Tea
The floral and citrus notes in these teas match the loaf’s lemon glaze and provide a cozy, soothing balance.
Vanilla Bean Ice Cream
A scoop on the side transforms the loaf into an elegant plated dessert, especially when served warm.
Fresh Berries and Mint
Strawberries, raspberries, or blueberries offer a fresh contrast, and a few mint leaves add a cooling aroma.
Lightly Sweetened Whipped Cream
A dollop of homemade whipped cream brings creamy softness to every bite without overpowering the loaf’s flavors.
Iced Coffee or Cold Brew
The boldness of cold brew pairs well with the tart rhubarb and citrus, making it a refreshing mid-morning treat.
Sparkling Water with Lemon or Cucumber
Cleanse your palate with a chilled, fizzy drink between bites—it amplifies the loaf’s refreshing qualities.
Soft Cheese Plate
Serve slices of the loaf with a mild cheese like brie or ricotta for a savory-sweet twist perfect for brunch or an appetizer table.
Greek Yogurt and Honey
For a breakfast-style twist, add a side of thick yogurt drizzled with honey—creamy, tangy, and lightly sweet.

Storage Instructions

To keep your Lemon Rhubarb Loaf with Glaze fresh and moist, follow these simple storage methods:

At Room Temperature: Store the loaf in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 3 days at room temperature—perfect for enjoying a slice every morning with coffee.
Refrigerator: If you live in a warm or humid climate, refrigerate the loaf to extend its life. Wrap it tightly and store for up to 5 days. Allow it to come to room temperature before serving for the best texture and flavor.
Freezer: This loaf freezes beautifully! Slice it first, then wrap individual pieces in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw slices overnight in the fridge or pop them in the toaster oven for a quick refresh.
Glaze Note: If freezing, consider glazing the loaf after thawing. The glaze can become sticky or dissolve when frozen and reheated.

Estimated Nutrition (Per Slice, based on 10 servings)

These values are approximate and can vary depending on the exact ingredients used:

Calories: ~270 kcal
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 140mg
Carbohydrates: 39g
Dietary Fiber: 1g
Sugars: 22g
Protein: 4g

This loaf strikes a balance between indulgent and light, especially when paired with fresh fruit or tea.

Frequently Asked Questions

1. Can I make this loaf gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum or a binding agent for structure. Check your rhubarb and other ingredients to confirm they’re gluten-free.

2. Can I reduce the sugar in the loaf?

You can reduce the granulated sugar by up to ¼ cup without greatly affecting texture, but the loaf will be more tart. Don’t reduce it too much or you’ll lose the moistness and balance.

3. What can I substitute for Greek yogurt?

Sour cream, plain regular yogurt, or even buttermilk are all good swaps. If using buttermilk, reduce other liquid ingredients slightly to maintain the right consistency.

4. Do I need to peel the rhubarb?

Nope! Unless your rhubarb stalks are very thick and stringy, there’s no need to peel them. The skin adds gorgeous color and extra flavor.

5. How do I know when it’s done baking?

Insert a toothpick into the center—if it comes out with a few moist crumbs (not raw batter), it’s done. The top should be golden and spring back lightly when touched.

6. Can I add nuts or other fruits?

Absolutely. Chopped walnuts or almonds add crunch. Strawberries or raspberries can complement the rhubarb, but reduce the amount slightly so the batter doesn’t get too wet.

7. Why did my loaf sink in the middle?

This usually happens if the loaf was underbaked or if the batter was overmixed. Be gentle when folding and don’t open the oven door too early during baking.

8. Can I double the recipe?

Yes, but bake the loaves in separate pans for even cooking. You may need to adjust the bake time slightly depending on your oven and pan type.

Conclusion

The Lemon Rhubarb Loaf with Glaze is more than just a baked treat—it’s a beautiful blend of flavors and textures that feels both comforting and fresh. With its vibrant citrus zing, tender rhubarb pockets, and glossy lemon drizzle, it brings a burst of sunshine to any table. Whether you’re making it for a casual coffee break or an elegant brunch, this loaf is sure to impress and satisfy.

Best of all? It’s simple to make and easy to adapt to your tastes or dietary needs. Once you’ve made it once, it might just become a staple in your seasonal baking rotation.