Lemon Rhubarb Loaf With Glaze

Lemon Rhubarb Loaf with glaze is the kind of recipe that makes you feel like you’ve got your life together—whether you’re pulling it out of the oven for Sunday brunch or sneaking a slice with your 4 p.m. coffee. The zesty brightness of lemon paired with tart rhubarb and a soft, buttery crumb? It’s sunshine in loaf form.

I first made this when I had leftover rhubarb from a pie (because we all know my pie plans rarely match my produce drawer). It turned out so tender and refreshing, my kids requested it three mornings in a row—which, in mom terms, is practically a standing ovation.

If you love cozy bakes with a punch of citrus and just the right amount of sweet-tart drama, this Lemon Rhubarb Loaf will have a permanent spot in your recipe box.

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Why You’ll Love This Lemon Rhubarb Loaf

• Sweet + tangy balance: That lemon-rhubarb duo is a flavor match made in baking heaven.
• Versatile: Breakfast, brunch, snack time, or dessert—it wears all hats beautifully.
• Easy and forgiving: No mixer? No problem. This batter is hand-mix friendly.
• Kid-approved: Even the pickiest littles won’t say no to a drizzle-glazed slice.

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Ingredients

For the Loaf:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• ½ cup sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 cup chopped fresh rhubarb

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tbsp fresh lemon juice (adjust for desired consistency)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Beat in eggs, one at a time, followed by lemon juice, zest, vanilla, and sour cream.
5. Gently stir in the dry ingredients. Don’t overmix—we’re baking a loaf, not cement.
6. Fold in the chopped rhubarb.
7. Pour batter into prepared pan. Smooth the top with a spatula.
8. Bake for 50–60 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.
10. Mix the glaze and drizzle over the cooled loaf. Let it set, then slice and smile.

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Melania’s Tips for Perfect Lemon Rhubarb Loaf

• Fresh is best: Use fresh rhubarb and freshly squeezed lemon juice if you can.
• Room temp magic: Make sure your butter, eggs, and yogurt aren’t straight from the fridge.
• Glaze thickness: Want a thinner drizzle? Add more lemon juice. Thicker? Add more sugar.

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Bake It With the Littles

Kids love this loaf—especially when they get to whisk the glaze or “paint” it on top. Let them stir the dry ingredients, help chop the rhubarb (with supervision!), or even zest the lemon using a safe grater.

Pro tip: call it “lemon cake” and they’ll eat anything.

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Meal-Prep Magic

• Make ahead: Bake the loaf the night before and glaze in the morning.
• Storage: Wrap tightly in foil or store in an airtight container. It’ll stay moist for up to 4 days on the counter.
• Freeze it: Wrap slices in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge or pop a slice in the toaster oven.

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Healthier Swaps Without Losing the Magic

• Greek yogurt over sour cream: For more protein.
• Coconut sugar or honey: Sub for white sugar, but expect a slight flavor change.
• Whole wheat pastry flour: Swap half the flour for a fiber boost.

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Leftover Remix

• Toaster treat: Toast a slice and slather with cream cheese or lemon curd.
• French toast upgrade: Dip in egg batter and fry like French toast—breakfast dreams come true.
• Crumbly topping: Cube leftover loaf and bake into a fruit crisp topping.

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Gift It Like a Pro

Wrap it in parchment, tie it with twine, and tuck in a handwritten tag. Deliver to your neighbor, your kid’s teacher, or a friend having one of those weeks. Bonus: bake in mini loaf pans for cute, shareable sizes!

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FAQs

Can I use frozen rhubarb? Yes! Just thaw and pat dry before folding into the batter.

Can I make this gluten-free? Absolutely—use a good 1:1 gluten-free flour blend.

Is it okay to skip the glaze? You can, but the glaze adds that sweet tangy finish. If skipping, consider dusting with powdered sugar.

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Final Thought

Lemon Rhubarb Loaf with glaze is more than just a recipe—it’s a little act of sunshine. Whether you’re baking it for your family or yourself (hey, self-care is real), this loaf brings brightness to even the cloudiest days.

Now if you’ll excuse me, my second cup of coffee needs a companion—and I know just the slice.

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