Lemon Rhubarb Loaf

A tender, buttery lemon loaf packed with juicy tart rhubarb, bright lemon flavor, and a sweet lemon glaze. The rhubarb melts into little pockets throughout the loaf, while the golden edges become beautifully caramelized.

 Ingredients

For the Loaf

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• ½ cup sour cream or plain Greek yogurt
• 1½ cups rhubarb, finely diced
• 1 tablespoon flour, for tossing the rhubarb

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest, optional

👩‍🍳 Instructions

1. Prepare the oven and pan

Preheat your oven to 350°F (175°C).

Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

2. Prepare the rhubarb

Wash and finely dice the rhubarb.

Pat it dry if it is particularly wet, then toss it with 1 tablespoon flour. This helps distribute the rhubarb throughout the batter instead of allowing it all to sink.

3. Mix the dry ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

4. Cream the butter and sugar

In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla, lemon zest and lemon juice.

5. Add the sour cream

Add the dry ingredients in two additions, alternating with the sour cream.

Mix gently just until combined. Avoid overmixing.

6. Fold in the rhubarb

Gently fold the floured rhubarb into the batter, reserving a small handful for sprinkling over the top if desired.

Transfer the batter to the prepared loaf pan and smooth the surface.

7. Bake

Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top starts browning too quickly, loosely cover it with foil during the final 15–20 minutes.

Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

🍋 Make the Lemon Glaze

Whisk together the powdered sugar and lemon juice until smooth.

For a thicker glaze, use less lemon juice. For a thinner drizzle, add a few extra drops.

Once the loaf has cooled completely, drizzle the glaze generously over the top.

Let it sit for 10–15 minutes before slicing.

✨ Tips for the Best Lemon Rhubarb Loaf

• Use fresh rhubarb for the best texture and flavor.
• Cut the rhubarb into small pieces so it distributes evenly.
• Don’t overmix the batter or the loaf can become dense.
• Fresh lemon juice gives the glaze a much brighter flavor.
• Make sure the loaf is mostly cool before glazing so the glaze doesn’t completely disappear into the cake.
• For extra lemon flavor, add another teaspoon of finely grated lemon zest to the batter.

🥜 Nut & Allergy Information

• Nuts: No nuts are required.
• Dairy: Contains butter and sour cream/Greek yogurt.
• Eggs: Contains eggs.
• Gluten: Contains wheat flour.
• Soy: No soy is required.
• For a nut-free preparation, check packaged ingredients for cross-contact warnings if cooking for someone with a severe nut allergy.

❓ Q&A

Can I use frozen rhubarb?
Yes. Thaw it completely and drain it very well before using. Excess moisture can make the loaf soggy.

Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat or whole-milk Greek yogurt works beautifully.

Why did my rhubarb sink?
Very wet or large rhubarb pieces can sink. Dice them finely, pat them dry and toss them with a little flour before folding them into the batter.

Can I add strawberries?
Yes. Replace about ½ cup of the rhubarb with finely diced strawberries. Pat the berries dry before adding them.

How should I store the loaf?
Keep it in an airtight container at room temperature for about 2 days, or refrigerate it for up to 5 days.

Can I freeze it?
Yes. Freeze the unglazed loaf tightly wrapped for up to 3 months. Thaw completely, then add fresh glaze before serving.

Can I make it extra lemony?
Absolutely. Add additional lemon zest to the batter and use fresh lemon juice in the glaze for a stronger citrus flavor.