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Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze
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Enjoy the bright, tangy sweetness of this Lemon Rhubarb Loaf with Glaze. Combining fresh rhubarb and lively lemon zest and juice, this moist and tender loaf is easy to make and beautifully finished with a glossy lemon glaze. Perfect for breakfast, snack, or dessert, it delivers a refreshing burst of citrus and tart fruit in every slice.

Ingredients

Scale

For the Loaf

  • 2 cups fresh rhubarb stalks, rinsed and chopped into bite-sized pieces
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar
  • ½ cup (1 stick) unsalted butter or oil, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 3 tbsp fresh lemon juice

For the Glaze

  • 1 cup powdered sugar
  • 1–2 tbsp fresh lemon juice or milk (or non-dairy milk for dairy-free)

Instructions

  1. Prepare the Rhubarb: Rinse and chop fresh rhubarb stalks into bite-sized pieces. Pat dry with paper towels to remove excess moisture, ensuring it won’t affect the loaf’s texture.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  3. Cream Butter and Sugar: Using a mixer, blend the softened butter (or oil) and sugar until light and fluffy. This aeration is essential for a tender crumb.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and fresh lemon juice to infuse bright citrus flavor.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix to keep the loaf tender.
  6. Fold in Rhubarb: Gently stir in the chopped rhubarb, distributing it evenly without breaking down the pieces.
  7. Bake: Pour the batter into a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare and Apply Glaze: Mix powdered sugar with lemon juice or milk until smooth and pourable. Drizzle the glaze over the warm loaf and allow it to set before slicing.

Notes

  • Use fresh rhubarb for the best flavor and texture.
  • Do not overmix the batter to prevent a tough loaf.
  • Adjust the glaze thickness by adding liquid gradually.
  • Check doneness a few minutes before baking time ends to avoid drying out the loaf.
  • Allow the loaf to cool completely before glazing to prevent melting.
  • Substitute butter with coconut oil or plant-based margarine and use non-dairy milk for a dairy-free version.
  • Frozen rhubarb can be used if thawed and drained well.
  • Add chopped nuts like walnuts, pecans, or pistachios for crunch.
  • Swap rhubarb for strawberries for a sweeter variation.
  • Whole wheat flour or gluten-free blends can be used for different dietary needs.
  • Add poppy seeds for texture and visual interest.
  • Consider a yogurt-based glaze as an alternative for a tangier topping.

Nutrition

Keywords: Lemon rhubarb loaf, lemon loaf with glaze, rhubarb bread, citrus loaf, gluten-free bakery, tangy sweet loaf, glazed loaf

Find it online: https://recipesemilly.com/lemon-rhubarb-loaf-with-glaze/