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Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze

This Lemon Rhubarb Loaf is a delightful treat, combining the tanginess of lemon with the tartness of rhubarb, finished with a sweet glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Loaf
  • 113 g butter softened
  • 200 g sugar granulated
  • 2 eggs large
  • 60 ml lemon juice freshly squeezed
  • 1 Zest of 1 lemon finely grated
  • 190 g all-purpose flour sifted
  • 0.5 tsp baking powder ensure it's fresh
  • 0.5 tsp baking soda
  • 0.25 tsp salt fine
  • 120 ml sour cream or yogurt full-fat preferred
  • 100 g diced rhubarb fresh
Glaze
  • 60 g powdered sugar sifted
  • 15-30 ml lemon juice adjust for desired consistency
  • 15 ml rhubarb syrup or compote optional, for extra flavor

Equipment

  • 9×5-inch Loaf Pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  3. Mix in lemon juice and zest.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Alternate adding dry ingredients and sour cream to wet mixture, starting and ending with dry.
  6. Fold in rhubarb gently. Pour batter into pan and smooth top.
  7. Bake 50–60 minutes. Cool 10 minutes in pan, then transfer to wire rack.
  8. Mix glaze ingredients until smooth. Drizzle over cooled loaf.

Notes

This loaf is perfect with a cup of tea or coffee. Adjust the glaze thickness to your preference by adding more or less lemon juice.