Lemon Rhubarb Loaf Glaze

Featured in: Sweet treats for any occasion

This Lemon Rhubarb Loaf with Glaze combines the bright tang of lemon with the tartness of diced fresh rhubarb for a moist and flavorful quick bread. Baked to perfection, the loaf is finished with a simple lemon glaze drizzle that enhances its citrusy sweetness. It's versatile, perfect for morning coffee, a light dessert, or an afternoon treat. Easy to make with pantry staples and fresh ingredients, it offers a balance of sweetness and zest, making it a favorite for any occasion. Serve warm or enjoy it chilled for ultimate refreshment. Store leftovers in an airtight container to keep it moist and delicious.

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Updated on Sat, 10 May 2025 21:10:00 GMT
A slice of cake with frosting. Pin it
A slice of cake with frosting. | myhomemaderecipe.com

This lemon rhubarb loaf has become my spring and summer baking staple, combining bright citrus flavors with the unique tartness of seasonal rhubarb. The simple lemon glaze adds just enough sweetness to balance the tangy fruit, creating a perfectly moist quick bread that disappears quickly whenever I serve it.

I first baked this loaf when my neighbor shared an abundance of rhubarb from her garden. What started as a way to use up extra produce has become my most requested recipe when hosting spring brunches.

Ingredients

  • All purpose flour: Ensures a tender crumb and proper structure
  • Baking soda and powder: Provide the perfect rise for a light texture
  • Butter: Adds richness and moisture throughout the loaf
  • Fresh lemon juice and zest: Deliver bright citrus flavor that complements the rhubarb
  • Buttermilk: Creates tenderness and a subtle tang
  • Fresh rhubarb: Brings unique tartness and beautiful pink flecks throughout
  • Vanilla extract: Balances the fruit acidity with warmth
  • Powdered sugar: Creates a simple glaze that adds sweetness and visual appeal

Step-by-Step Instructions

Prepare Your Workspace:
Preheat oven to 350°F and prepare your loaf pan with a thorough coating of butter and light dusting of flour to prevent sticking. Gather all ingredients measured and ready for efficient mixing.
Mix Dry Ingredients:
Whisk flour, baking soda, baking powder, and salt in a medium bowl until thoroughly combined. This step ensures leavening agents are evenly distributed for proper rising.
Cream Butter and Sugar:
Beat butter and sugar together until the mixture becomes noticeably lighter in color and fluffy in texture, about 3 minutes. This incorporates air into the batter for a lighter finished loaf.
Add Wet Ingredients:
Mix in egg completely before adding buttermilk, lemon zest, lemon juice, and vanilla. The mixture may look slightly curdled which is normal due to the acidic lemon juice reacting with the buttermilk.
Combine Wet and Dry Mixtures:
Gradually fold dry ingredients into wet ingredients with gentle strokes just until no flour streaks remain. Overmixing at this stage will develop gluten and create a tough loaf.
Incorporate Rhubarb:
Gently fold diced rhubarb into the batter with a spatula using a light hand to maintain even distribution while preserving the batter's airiness.
Bake to Perfection:
Pour batter into prepared pan and bake for 55 to 65 minutes, rotating halfway through. Look for golden brown edges that pull slightly from the pan and a clean toothpick test.
Cool and Glaze:
Allow loaf to cool in pan for 10 minutes before transferring to a wire rack. Wait until completely cooled before whisking together powdered sugar and lemon juice and drizzling over the top.
A slice of cake with pink frosting. Pin it
A slice of cake with pink frosting. | myhomemaderecipe.com

What I love most about this recipe is how the rhubarb softens during baking but maintains its distinct tangy character. My grandmother always paired rhubarb with strawberries, but this lemon combination actually highlights the vegetable's unique flavor profile much better.

Storing Your Lemon Rhubarb Loaf

This quick bread maintains its moisture and flavor for up to three days when stored in an airtight container at room temperature. For longer storage, refrigerate for up to a week, though the texture may become slightly more dense. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving for the best flavor experience.

Rhubarb Selection and Preparation

The secret to a perfect rhubarb loaf lies in choosing and preparing your rhubarb properly. Look for firm, crisp stalks with a bright pink to red color for the most vibrant appearance in your loaf. Always remove and discard the leaves as they contain toxic compounds. For this recipe, dice the stalks into small pieces about 1/4 inch in size to ensure even distribution and proper cooking. If your rhubarb is particularly juicy, pat it lightly with paper towels before adding to the batter to prevent excess moisture.

A slice of cake with white frosting and strawberries. Pin it
A slice of cake with white frosting and strawberries. | myhomemaderecipe.com

Seasonal Variations

While this recipe showcases classic lemon and rhubarb, you can adapt it throughout the year based on seasonal availability. In early summer, replace half the rhubarb with fresh strawberries for a traditional pairing. For fall baking, substitute diced apples and add a teaspoon of cinnamon to the dry ingredients. During winter months when fresh rhubarb is unavailable, use frozen rhubarb thawed and thoroughly drained or try cranberries for a similar tart profile. The versatile lemon base works beautifully with many fruit combinations while maintaining its moist, tender crumb.

Frequently Asked Questions

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Thaw and drain it thoroughly before adding to the batter to avoid excess moisture.

→ How can I make the loaf more lemony?

For a stronger lemon flavor, add extra lemon zest or a small amount of lemon extract to the batter.

→ What can I use as a substitute for buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and letting it sit for 5 minutes before use.

→ How should I store the loaf?

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week for longer shelf life.

→ What is the best way to create a crispy top crust?

Sprinkle a bit of granulated sugar on top of the batter before baking to create a crisp, sweet crust.

→ Can I add other fruits to this loaf?

Yes, you can experiment with adding berries like strawberries or blueberries for added flavor and texture alongside the rhubarb.

Lemon Rhubarb Loaf Glaze

A sweet-tangy loaf with lemon, rhubarb, and glaze. Great for any time of the day.

Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: Western

Yield: 1 loaf (8x4 inches)

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 1 1/2 cups all-purpose flour
02 1/2 teaspoon baking soda
03 1 teaspoon baking powder
04 1/4 teaspoon salt

→ Wet Ingredients

05 1/2 cup granulated sugar
06 1/4 cup butter, softened
07 1 large egg
08 1/2 cup buttermilk
09 1 tablespoon lemon zest
10 1/4 cup fresh lemon juice
11 1 teaspoon vanilla extract

→ Additional Ingredients

12 1 cup rhubarb, diced

→ Glaze

13 1/2 cup powdered sugar
14 1–2 teaspoons lemon juice

Instructions

Step 01

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan (8×4 inches).

Step 02

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 03

In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the egg, beating well after each addition.

Step 04

Mix in the buttermilk, lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients and stir until just combined.

Step 05

Gently fold in the diced rhubarb until evenly distributed in the batter.

Step 06

Pour the batter into the prepared loaf pan and smooth the top.

Step 07

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Step 08

While the loaf cools, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Step 09

Once the loaf has cooled, drizzle the glaze over the top and allow it to set for a few minutes before slicing.

Notes

  1. For extra flavor, sprinkle a bit of sugar on top of the loaf before baking to create a crisp, sweet crust.
  2. If using frozen rhubarb, thaw and drain it before adding to the batter.
  3. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  4. For a stronger lemon flavor, add more lemon zest or a bit of lemon extract to the batter.

Tools You'll Need

  • Loaf pan (8×4 inches)
  • Wire rack
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (buttermilk, butter)
  • Contains eggs
  • Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 200
  • Total Fat: 8 g
  • Total Carbohydrate: 28 g
  • Protein: 2 g