Rhubarb & Lemon Poppy Seed Loaf with a Lemony Glaze

Oh friend, let me tell you about the sunshine-in-a-slice that is this Rhubarb & Lemon Poppy Seed Loaf with a Lemony Glaze. If springtime and tea parties had a baby, this would be it. It’s zesty, just sweet enough, and has the softest crumb that’s only made better by crunchy poppy seeds and little tart bursts of rhubarb. Whether you’ve got a surplus of rhubarb or just need a loaf to brighten a gloomy day, this is the kind of bake that earns “can I have the recipe?” from everyone at the table.

It also just happens to be stunning. That glaze? Shiny, lemony perfection. And the loaf itself looks like something straight out of a bakery window—but made with your two hands, in yoga pants, possibly while bribing your toddler with a spoonful of Greek yogurt. Let’s get into it.

Why You’ll Love This Rhubarb & Lemon Poppy Seed Loaf

  • It’s tangy, sweet, and deeply satisfying
  • Greek yogurt = dreamy moisture without the heaviness
  • It freezes like a champ (future you will be thankful)
  • The glaze is sunshine in syrup form
  • Rhubarb season is fleeting—this loaf makes the most of it

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¼ cup vegetable oil
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds
  • 1 cup chopped fresh rhubarb
  • ½ cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Wet ingredients: In a large bowl, beat the sugar and eggs until light and fluffy. Add yogurt, oil, lemon zest and juice, and vanilla. Stir until smooth.
  4. Combine: Gently fold the dry ingredients into the wet. Don’t overmix!
  5. Add-ins: Fold in poppy seeds and rhubarb.
  6. Bake: Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.
  7. Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Glaze: Whisk together powdered sugar and lemon juice. Drizzle over the cooled loaf.

Melania’s Tips for Perfect Rhubarb & Lemon Poppy Seed Loaf

  • Room temp eggs mix better and give more lift.
  • Don’t skip the zest—it packs more flavor than the juice.
  • Toss rhubarb in a spoonful of flour before folding it in. This helps prevent it from sinking.
  • If you’re out of Greek yogurt, sour cream works too.

Bake It With the Littles

This loaf is a sweet way to bring kiddos into the kitchen:

  • Let them whisk dry ingredients or stir in poppy seeds.
  • Glazing the loaf = edible art project!
  • Rhubarb can be “weird”—try a taste test and compare it to apples or celery for fun.

Meal-Prep Magic

  • Make-ahead: Bake and cool completely, then wrap tightly in plastic and freeze up to 3 months.
  • Slice before freezing: So you can grab a piece whenever the craving hits.
  • Store at room temp in an airtight container for up to 3 days.

Healthier Swaps Without Losing the Magic

  • Swap half the flour with white whole wheat flour.
  • Use coconut oil instead of vegetable oil.
  • Sub honey or maple syrup for half the sugar.
  • Try a low-fat Greek yogurt—still moist, less rich.

Leftover Remix

Got extras? Here’s what to do:

  • French toast loaf: Dip thick slices in egg and milk, then pan-fry. Game changer.
  • Breakfast trifle: Layer chunks with yogurt and berries.
  • Toast + cream cheese: Trust me on this.

Gift It Like a Pro

  • Bake in mini loaf pans for adorable gifts.
  • Wrap in parchment, tie with twine, and attach a handwritten tag.
  • Include the recipe—your friends will ask.

FAQs

Can I use frozen rhubarb?
Yes! Thaw and pat it dry before using.

What if I don’t have poppy seeds?
Leave them out or sub with chia seeds for a different texture.

Can I double the recipe?
Yes, just use two loaf pans and rotate them halfway through baking.

Final Thought

This Rhubarb & Lemon Poppy Seed Loaf is like a lemon hug with a rhubarb kick. It’s bright, flavorful, and unfussy—just the way I like my baking. Whether you’re baking for a friend, a brunch, or just your own cozy kitchen moments, this loaf brings a slice of joy to any day. Bake it, glaze it, and maybe save a piece for tomorrow (but I won’t blame you if you don’t).

Print
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Rhubarb & Lemon Poppy Seed Loaf with a Lemony Glaze

Rhubarb & Lemon Poppy Seed Loaf is a zesty, comforting bake with Greek yogurt and a tangy glaze. Perfect for spring brunch or weekday treats!

Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– 1 cup granulated sugar

– 2 large eggs

– ½ cup plain Greek yogurt

– ¼ cup vegetable oil

– 2 teaspoons lemon zest

– 1 tablespoon fresh lemon juice

– 1 teaspoon vanilla extract

– 2 tablespoons poppy seeds

– 1 cup chopped fresh rhubarb

– ½ cup powdered sugar (for glaze)

– 2 tablespoons fresh lemon juice (for glaze)

Instructions

## Instructions

 

1. **Preheat the oven** to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. **Dry ingredients**: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. **Wet ingredients**: In a large bowl, beat the sugar and eggs until light and fluffy. Add yogurt, oil, lemon zest and juice, and vanilla. Stir until smooth.

4. **Combine**: Gently fold the dry ingredients into the wet. Don’t overmix!

5. **Add-ins**: Fold in poppy seeds and rhubarb.

6. **Bake**: Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.

7. **Cool**: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.

8. **Glaze**: Whisk together powdered sugar and lemon juice. Drizzle over the cooled loaf.

 

  • Author: Clara Sylvester

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