Tangy Lemon Rhubarb Loaf with Glaze (Print version)
A tender lemon rhubarb loaf with pink tart fruit, a soft crumb, and a simple lemon glaze that sets into a sweet citrus shell.
# Ingredients:
For the loaf
01 -
1 1/2 cups (188 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon fine salt
05 -
1/4 cup (57 g) unsalted butter, softened
06 -
3/4 cup (150 g) granulated sugar
07 -
1 large egg, room temperature
08 -
1/2 cup (120 ml) buttermilk, room temperature
09 -
1 tablespoon finely grated lemon zest
10 -
3 tablespoons fresh lemon juice
11 -
1 teaspoon vanilla extract
12 -
1 cup (120 g) fresh rhubarb, diced small
For the glaze
13 -
3/4 cup (90 g) powdered sugar
14 -
1-2 tablespoons fresh lemon juice
15 -
1/2 teaspoon finely grated lemon zest, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease an 8x4 inch loaf pan and line it with parchment paper, leaving overhang on two sides.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 -
In a large bowl, beat the softened butter and granulated sugar for about 2-3 minutes, until lighter and fluffy. Beat in the egg until fully incorporated.
04 -
Mix in the buttermilk, lemon zest, lemon juice, and vanilla. The mixture may look slightly split because of the citrus and buttermilk.
05 -
Add the dry ingredients to the wet ingredients and fold gently until just combined. Fold in the diced rhubarb without overmixing.
06 -
Spread the batter into the prepared pan. Bake for 55-65 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Let the loaf cool in the pan for 10 minutes. Lift it out using the parchment and transfer it to a wire rack until fully cooled.
08 -
Whisk powdered sugar with 1 tablespoon lemon juice and optional zest. Add more lemon juice a little at a time until thick but pourable. Drizzle over the cooled loaf and let set for 15-20 minutes before slicing.
# Good to know:
01 -
Dice rhubarb small so it bakes evenly and does not sink.
02 -
Cool the loaf fully before glazing for a thicker white finish.
03 -
Nutrition is an estimate per slice based on 10 slices.