If you’re looking for the perfect sweet-tart treat to usher in spring or brighten any afternoon, you have to try this Lemon Rhubarb Loaf with Glaze. Each slice is incredibly moist, thanks to a blend of Greek yogurt (or sour cream), butter, and juicy pockets of rhubarb, while the lemon zest and juice add a bright, cheerful zing. Topped with a gorgeous lemon glaze, this loaf is simple to make, bursting with vibrant flavors, and completely irresistible. Whether you’re a rhubarb enthusiast or just discovering its charms, this loaf will make you fall in love at first bite.

Lemon Rhubarb Loaf with Glaze Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of easy-to-find ingredients, this Lemon Rhubarb Loaf with Glaze comes together beautifully. Each item plays an important role, from flavor to texture and color, resulting in a loaf that’s both impressive and approachable.

All-purpose flour: Gives the loaf structure without making it dense.
Baking powder: Ensures a nice lift for a tender, airy crumb.
Baking soda: Balances the acidity from the lemon and rhubarb, helping the loaf rise.
Salt: Brings out the flavors and keeps sweetness in check.
Unsalted butter: Adds richness and helps create that perfect buttery crumb.
Granulated sugar: Sweetens the loaf and balances the tart rhubarb.
Eggs: Bind everything with moisture for a soft, yielding texture.
Fresh lemon juice: Provides tang and intense citrus flavor throughout.
Lemon zest: Infuses an extra pop of bright, fragrant lemon essence.
Sour cream or Greek yogurt: Keeps the loaf moist without heaviness—choose whichever you have on hand.
Vanilla extract: Rounds out the flavors with warmth and depth.
Fresh rhubarb: Delivers bursts of tart, pink juiciness in every bite—don’t skip it!
Powdered sugar (for glaze): Creates a sweet, silky finish that pairs perfectly with lemon.
More lemon juice (for glaze): Turns the glaze into a fresh, tangy drizzle that makes the loaf shine—literally and figuratively.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This simple prep step ensures your loaf bakes evenly and comes out in one lovely piece.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking not only combines but also aerates these ingredients, which helps your Lemon Rhubarb Loaf with Glaze turn out light and fluffy.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand mixer or sturdy spatula to beat the softened butter and sugar until light and fluffy—this can take about 2-3 minutes. This process whips air into the batter, creating a tender crumb for the finished loaf.

Step 4: Add Eggs and Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the lemon juice, lemon zest, vanilla extract, and your choice of sour cream or Greek yogurt. Mix until you have a smooth, luscious batter that smells like pure sunshine.

Step 5: Mix Dry Ingredients Into Wet

Gradually add the whisked dry ingredients to the wet mixture, blending just until combined. You want to use a gentle hand here; overmixing can make the loaf tough rather than tender.

Step 6: Fold in Rhubarb

With a flexible spatula, gently fold the chopped rhubarb into the batter. Aim for even distribution, so each slice is studded with tangy pops of fruit.

Step 7: Bake the Loaf

Pour the finished batter into your prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

Step 8: Cool the Loaf

Let the loaf cool in the pan for 10 minutes to set, then turn it out onto a wire rack to cool completely. This helps prevent sticking and ensures the glaze will set beautifully.

Step 9: Glaze and Finish

Whisk together the powdered sugar and lemon juice until smooth and pourable. Once the loaf is fully cooled, drizzle the glaze generously over the top. Let it set before slicing and serving the Lemon Rhubarb Loaf with Glaze—it’s the crowning touch!

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

Give your Lemon Rhubarb Loaf with Glaze a little extra flair by showering it with lemon zest, a dusting of powdered sugar, or a few slivers of candied rhubarb. These pretty touches highlight the fresh, bright flavors and make each slice look irresistible.

Side Dishes

This loaf is perfection with a cup of tea, coffee, or a glass of sparkling lemonade on the side. For a brunch spread, pair with lightly sweetened whipped cream, fresh berries, or even a scoop of tangy yogurt to keep things balanced and refreshing.

Creative Ways to Present

For a festive gathering, slice the loaf and arrange on a platter with edible flowers or extra rhubarb stalks as a garnish. You can also cut it into cubes for a dessert platter or pack slices in parchment for a charming picnic treat—everyone loves a handheld slice of Lemon Rhubarb Loaf with Glaze.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually develop further after a day, and the crumb stays moist and tender.

Freezing

This loaf freezes beautifully! Simply wrap individual slices or the whole loaf in a layer of plastic wrap, then foil, and store in a freezer-safe bag. It will keep for up to three months—just be sure to thaw completely before glazing if you plan to freeze it whole.

Reheating

To gently warm a slice, pop it in the microwave for 10–15 seconds, or toast lightly for a warm, cozy breakfast treat. If the glaze softens, just let the loaf cool a minute and it will set back up nicely.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw the rhubarb and pat it dry before folding it into the batter. This prevents extra moisture from making the Lemon Rhubarb Loaf with Glaze soggy.

What can I substitute for sour cream or Greek yogurt?

You can substitute plain whole milk yogurt or even buttermilk, though the texture may be slightly softer. The key is to keep some tang and moisture for the best loaf.

How do I know when the loaf is done?

The top should be golden brown and a toothpick inserted into the center of the Lemon Rhubarb Loaf with Glaze should come out mostly clean with a few crumbs. If it looks wet or batter-covered, pop it back in for another 5 minutes and check again.

Can I double this recipe for two loaves?

Yes! Double all ingredients and divide the batter evenly between two loaf pans. Keep an eye on the baking time since two loaves may need a few extra minutes in the oven.

Does this loaf work for spring brunch or afternoon tea?

It’s tailor-made for just that! The vibrant flavors and showstopping glaze make Lemon Rhubarb Loaf with Glaze ideal for special occasions, brunch tables, or a cheerful afternoon treat.

Final Thoughts

Whether you’re baking for yourself or sharing with friends and family, this Lemon Rhubarb Loaf with Glaze is bound to bring smiles all around. It’s easy but feels extra special, bursting with lively flavors and that irresistible crumbly-tender bite. Give it a try soon—I promise it’ll become a new favorite in your recipe collection!