1. Can I use frozen rhubarb instead of fresh?

Yes! You can use frozen rhubarb, but make sure to thaw and drain the excess moisture before adding it to your batter.

2. How can I tell when the loaf is done baking?

A toothpick inserted into the center should come out clean or with a few moist crumbs. If the toothpick comes out with wet batter, it needs more time in the oven.

3. Can I substitute Greek yogurt with something else?

Yes, you can use sour cream or plain yogurt if you prefer. Both will work well and keep the loaf moist.

4. How do I make the glaze thicker or thinner?

To make the glaze thicker, use less lemon juice. For a thinner glaze, simply add more lemon juice until you reach your desired consistency.

5. Can I make mini loaves instead of one large one?

Absolutely! You can divide the batter among mini loaf pans (usually around 3-4 depending on size) and reduce the baking time to about 25-35 minutes. Keep an eye on the mini loaves to check for doneness.

Lemon Rhubarb Loaf

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.

Ingredients

Scale

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

Instructions

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