Lemon Rhubarb Loaf

Welcome to the delightful world of baking where vibrant flavors collide in a sweet symphony! Today, we’re diving into a special recipe that celebrates the unique tartness of rhubarb paired with the refreshing zing of lemon: Lemon Rhubarb Loaf with Glaze. This cozy loaf is perfect for those sunny afternoons, tea gatherings, or even as a sweet surprise at breakfast. Whether you’re a seasoned baker or a complete novice, this recipe is simple to follow and guarantees a delicious outcome. Let’s explore this delightful treat together!

Why You’ll Love This Lemon Rhubarb Loaf

This Lemon Rhubarb Loaf with Glaze is not just a feast for your taste buds, but also a charming addition to your recipe collection. Here are a few reasons why you’ll adore this loaf:

1. Perfect Balance of Flavors: The tartness of rhubarb complements the brightness of lemon, creating a refreshing flavor profile that is perfect for any occasion.
2. Moist and Tender: The loaf is rich and moist thanks to ingredients like butter and sour cream (or Greek yogurt), ensuring each bite is soft and tender.
3. Easy to Make: With straightforward steps and minimal ingredients, even beginner bakers can create this delightful loaf without stress.
4. Glorious Glaze: The sweet lemon glaze adds an extra layer of flavor and a beautiful finish, making this loaf truly eye-catching.
5. Versatile Treat: Enjoy it as a snack, a breakfast delight, or as a dessert. It pairs wonderfully with tea or coffee.

Lemon Rhubarb Loaf

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• Author: Sarah Mendez
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Diet: Vegetarian

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Description

This Lemon Rhubarb Loaf is a bright, moist, and flavorful quick bread that perfectly balances tart rhubarb with zesty lemon. Ideal for breakfast, brunch, or an afternoon treat, it’s easy to make and even easier to love.

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Ingredients

Scale 1x2x3x

• 1½ 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
• Optional Add-Ons:
• Chopped nuts or seeds (e.g., walnuts or pecans)
• Pinch of cinnamon or ginger
• Raisins or dried cranberries

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time. Add lemon juice, lemon zest, sour cream (or yogurt), and vanilla extract. Mix until well combined.
5. Gradually stir the dry ingredients into the wet mixture until just combined.
6. Fold in the chopped rhubarb and any optional add-ons if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• For an extra touch, drizzle with a lemon glaze made from powdered sugar and lemon juice.
• This loaf can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
• Make sure the rhubarb is evenly chopped for consistent texture throughout.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 18g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Keywords: lemon rhubarb loaf, rhubarb quick bread, lemon bread with rhubarb, easy spring loaf cake, rhubarb dessert

Ingredients You’ll Need for Lemon Rhubarb Loaf

Creating this delightful Lemon Rhubarb Loaf is easier than you think! Here is everything you’ll need:

Essential Ingredients

• 1 ½ cups all-purpose flour: This forms the base of your loaf.
• 1 tsp baking powder: Helps the loaf rise and become fluffy.
• ½ tsp baking soda: An additional leavening agent for lightness.
• ¼ tsp salt: Enhances all the flavors.
• ½ cup unsalted butter, softened: Adds moisture and richness.
• 1 cup granulated sugar: Sweetens the loaf perfectly.
• 2 large eggs: Acts as a binder and adds fluffiness.
• ¼ cup fresh lemon juice: Offers that zesty flavor we love.
• 1 tbsp lemon zest: Amplifies the lemony goodness.
• ½ cup sour cream or Greek yogurt: Keeps the loaf moist and tender.
• 1 tsp vanilla extract: Adds a lovely warmth to the flavor.
• 1 cup chopped fresh rhubarb: The star ingredient that brings tartness.

Optional Add-Ons

• Nuts or Seeds: Consider adding a handful of chopped nuts like walnuts or pecans for a delightful crunch.
• Additional Spices: A pinch of cinnamon or ginger can warm up the flavors even more.
• Dried Fruit: Adding some raisins or cranberries can provide a nice chewiness.

How to Make Lemon Rhubarb Loaf: A Step-by-Step Guide

Baking the Lemon Rhubarb Loaf is a wonderful and fulfilling process! Follow these detailed steps to achieve a perfect loaf:

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). This temperature is ideal for baking a moist loaf. While your oven heats, grease a 9×5 inch loaf pan or line it with parchment paper, making it easy to remove the loaf after baking.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that all your leavening agents are evenly distributed, contributing to a well-risen loaf.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer or a whisk, cream these together until the mixture is light and fluffy. This process usually takes about 3-5 minutes. The air created during this step makes the loaf light.

Step 4: Incorporate the Eggs and Other Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Then, pour in the fresh lemon juice, lemon zest, vanilla extract, and sour cream (or Greek yogurt). Mix these ingredients until you have a smooth and creamy mixture. The sour cream adds moisture, while the lemon juice and zest give it a vibrant flavor.

Step 5: Combine Wet and Dry Mixtures

Gradually mix the dry ingredients from Step 2 into the wet mixture. Be gentle as you combine them. It’s important not to overmix! Stir just until you see no more flour. Overmixing can lead to a dense loaf, and we want it to be light and airy.

Step 6: Fold in the Rhubarb

Gently fold the chopped fresh rhubarb into the batter. This adds texture and the lovely tartness that is the star of this recipe. Be careful not to over-mix, as you want intact pieces of rhubarb that will provide bursts of flavor.

Step 7: Transfer Batter to the Pan

Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even surface. This will give your loaf a beautiful shape as it bakes.

Step 8: Bake the Loaf

Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If there’s batter stuck to it, give it a few more minutes in the oven.

Step 9: Cool the Loaf

Once baked, remove the loaf from the oven. Allow it to cool in the pan for about 10 minutes. This will help it firm up a bit before transferring. After 10 minutes, carefully turn the loaf out onto a wire rack to cool completely.

Step 10: Prepare the Glaze

While the loaf cools, it’s time to make the glaze! In a small bowl, mix the powdered sugar with 1-2 tablespoons of fresh lemon juice. Stir until smooth and pourable. Adjust the amount of lemon juice to achieve your desired consistency – thicker for a beautiful drizzle, or runnier for a more dousing effect.

Step 11: Glaze the Loaf

Once the loaf has cooled completely, drizzle the prepared glaze over the top. Let it set for a few minutes before slicing. The glaze adds a shiny finish and a lovely sweetness that several people will adore.

Serving Suggestions for Lemon Rhubarb Loaf

this Recipe

This Lemon Rhubarb Loaf is incredibly versatile! Here are some fantastic serving ideas:

• With Tea or Coffee: Enjoy a slice with your afternoon cup of tea or coffee. It’s the perfect companion to help you unwind.
• Add Fresh Fruit: Serve with fresh berries or sliced citrus fruit for a refreshing touch on the side.
• Toast It: Lightly toasting a slice can enhance the flavor, bringing out the butteriness and creating a delightful crisp texture.
• With Cream: A dollop of whipped cream or a scoop of vanilla ice cream elevates this lemony loaf to a delightful dessert.
• At Brunch: Serve alongside a brunch spread with eggs, pastries, and salads for a light and delicious offering.

Pro Tips for Perfecting Your Lemon Rhubarb Loaf

To ensure that your Lemon Rhubarb Loaf turns out perfectly, consider these helpful tips:

1. Choose Fresh Rhubarb: Opt for bright, firm stalks. Avoid any that are wilted or discolored.
2. Zest Wisely: When zesting the lemon, be careful to only remove the yellow part of the skin. The white pith beneath can be bitter.
3. Room Temperature Ingredients: Make sure your butter, eggs, and sour cream (or yogurt) are at room temperature for a smoother batter.
4. Don’t Overmix: Overmixing can result in a dense loaf. Mix just until ingredients are thoroughly combined.
5. Test for Doneness: If your toothpick comes out with moist crumbs attached, it’s okay! Just ensure there’s no wet batter.

Easy Variations for Lemon Rhubarb Loaf

Feeling adventurous? Here are some variations to give your Lemon Rhubarb Loaf a twist:

• Berry Burst: Swap out half of the rhubarb for berries like blueberries or strawberries for a fruity twist.
• Nutty Surprise: Add chopped nuts to the batter for added texture and flavor. Walnuts or pecans pair especially well.
• Spice It Up: Incorporate spices like cinnamon or nutmeg into the batter for a warm, spiced flavor.
• Creamy Feel: Use cream cheese instead of sour cream for a richer taste and texture.
• Coconut Delight: Sprinkle shredded coconut into the batter for a tropical flair.

Storage Tips to Store Lemon Rhubarb Loaf

After you’ve baked and enjoyed your Lemon Rhubarb Loaf, proper storage is key to keeping it fresh:

1. Room Temperature: Store the loaf in an airtight container at room temperature for up to three days. This keeps it moist and tasty.
2. Refrigeration: If you need it to last longer, you can refrigerate it. Wrap the loaf tightly in plastic wrap or aluminum foil and place it in an airtight container. It should last up to a week in the fridge.
3. Freezing: To freeze, slice the loaf and wrap individual pieces in plastic wrap before placing them in a freezer bag. This allows you to thaw only what you need, and it can last up to three months in the freezer. When you want to enjoy a slice, simply let it thaw at room temperature or warm it briefly in the microwave.

Conclusion

The Lemon Rhubarb Loaf with Glaze is a wonderful treat that will brighten up any occasion. With its perfect combination of tart and sweet flavors, it’s sure to become a favorite in your baking repertoire. Not only is it a delightful dessert, but it’s also a comforting snack that pairs beautifully with tea or coffee. So why not give this recipe a try? Gather your ingredients, roll up your sleeves, and enjoy the wonderful experience of baking this delicious loaf.

FAQs About Lemon Rhubarb Loaf

Now, armed with this comprehensive guide, happy baking! Enjoy your journey into the sweet and tangy delight of Lemon Rhubarb Loaf with Glaze.

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