As the sun broke through the gray clouds of early spring, the vibrant pink of rhubarb caught my eye from the farmers’ market. I couldn’t resist the urge to bring it home, and the first thought that popped into my mind was to whip up a delightful Lemon Rhubarb Loaf with Glaze. The combination of tart rhubarb and zesty lemon creates a melody of flavors perfect for any occasion.
Imagine slicing into this tender loaf, the warm notes of butter and sweet vanilla mingling with the refreshing tang of citrus. This loaf not only brightens up a dull afternoon but also makes a stunning centerpiece for your brunch table or a sweet addition to your afternoon tea. Best of all, it’s surprisingly simple to make, allowing you to indulge without the stress. A drizzle of tangy glaze completes the masterpiece, turning a humble loaf into a showstopper. So, let’s get baking and bring some sunshine into your kitchen!
Why is Lemon Rhubarb Loaf with Glaze so special?
Uplifting flavor: The zesty lemon pairs beautifully with tart rhubarb, creating a unique flavor profile that is both refreshing and irresistible.
Tender texture: Each slice boasts a delightful, moist crumb, perfect for savouring at breakfast or any cozy gathering.
Easy to make: With simple ingredients and straightforward steps, this recipe is ideal for both novice and seasoned bakers alike.
Versatile treat: Whether enjoyed warm or at room temperature, it suits any occasion, from casual brunches to festive celebrations.
Crowd-pleaser: Friends and family will rave about this delightful loaf, making it a go-to recipe for gatherings.
Elevate your baking experience with this vibrant loaf and don’t forget to try out a delectable sourdough version for a tangy twist!
Lemon Rhubarb Loaf with Glaze Ingredients
For the Loaf
- All-purpose flour – 1 1/2 cups provides the structure for a beautifully risen loaf.
- Baking soda – 1/2 teaspoon acts as a leavening agent, ensuring your loaf rises perfectly.
- Salt – 1/4 teaspoon enhances the overall flavors, balancing the sweetness.
- Unsalted butter – 1/2 cup, softened adds richness and moisture to the loaf.
- Granulated sugar – 1 cup creates that irresistible sweetness, complementing the tartness of the rhubarb.
- Eggs – 2, at room temperature ensure a smooth batter and light texture.
- Plain yogurt or sour cream – 1/4 cup brings moisture and a touch of tanginess to the loaf.
- Lemon juice – 2 tablespoons, freshly squeezed, enhances the citrusy flavor of this Lemon Rhubarb Loaf with Glaze.
- Lemon zest – 1 tablespoon infuses fragrant notes into every bite.
- Vanilla extract – 1 teaspoon adds warmth and depth to the flavor profile.
- Rhubarb – 1 cup, diced, brings a vibrant, tangy contrast, whether fresh or frozen (thawed).
For the Glaze
- Powdered sugar – 1/2 cup, sifted maintains a smooth finish for your glaze.
- Lemon juice – 1 tablespoon adjusts the glaze’s consistency for perfect drizzling.
How to Make Lemon Rhubarb Loaf with Glaze
-
Preheat the oven to 350°F (175°C) and prepare your loaf pan by greasing it lightly. This ensures your loaf will come out easily once baked and keeps that lovely golden crust intact.
-
Combine the dry ingredients by mixing together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl. This blend will help give your loaf the perfect rise.
-
Cream the softened butter and granulated sugar in another bowl until light and fluffy, about 3-4 minutes. This step is crucial; it incorporates air into the batter for a tender texture.
-
Add the eggs one at a time, mixing well after each addition. This will help your batter emulsify, resulting in a smooth mixture.
-
Stir in the yogurt (or sour cream), freshly squeezed lemon juice, lemon zest, and vanilla extract. This combination brings both moisture and depth to your delightful Lemon Rhubarb Loaf.
-
Gradually mix in the dry ingredient mixture to the wet ingredients until just combined. Be gentle to maintain the lightness of the batter—overmixing can lead to a dense loaf.
-
Fold in the diced rhubarb gently. This way, the chunks of tart rhubarb will distribute evenly throughout the batter without breaking down.
-
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps achieve an even bake and a lovely dome shape.
-
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and a delightful aroma will fill your kitchen.
-
Cool the loaf in the pan for 10 minutes before transferring it to a wire rack. This short resting period helps it stay moist and makes it easier to handle.
-
Prepare the glaze by whisking together the sifted powdered sugar and lemon juice in a small bowl. Adjust the consistency as needed, aiming for a smooth, pourable glaze.
-
Drizzle the glaze over the cooled loaf, letting it soak in slightly for added flavor. This final touch transforms your Lemon Rhubarb Loaf into a true masterpiece.
Optional: Top with extra lemon zest for a beautiful garnish!
Exact quantities are listed in the recipe card below.
Lemon Rhubarb Loaf with Glaze Variations
Customize your Lemon Rhubarb Loaf with Glaze with these delightful twists and substitutions that will elevate your baking experience!
-
Gluten-Free: Use a 1:1 gluten-free baking blend to enjoy this loaf without wheat.
-
Dairy-Free: Replace the butter with coconut oil or a dairy-free margarine, and use a plant-based yogurt for a dairy-free treat!
-
Mixed Berries: Swap out the rhubarb for an equal amount of mixed berries like blueberries or strawberries for a vibrant alternative.
-
Nutty Crunch: Add 1/2 cup chopped nuts like walnuts or pecans to the batter for an extra crunch and rich flavor.
-
Spiced Up: Incorporate a teaspoon of ground cinnamon or ginger into the dry ingredients for a warm, spiced flavor that complements the loaf beautifully.
-
Coconut Glaze: Instead of a lemon glaze, try using coconut milk mixed with powdered sugar for a tropical twist that’s oh-so-delicious.
-
Zesty Lemonade: Mix in 1/4 cup of lemonade concentrate for a punch of sweet lemon flavor, resulting in a bright, refreshing loaf.
-
Chia Seeds: For added nutrition, fold in 2 tablespoons of chia seeds to the batter, enhancing texture and health benefits.
Feel free to mix and match these ideas to make your own unique version of this delightful loaf!
How to Store and Freeze Lemon Rhubarb Loaf with Glaze
Room Temperature: Store the Lemon Rhubarb Loaf in an airtight container at room temperature for up to 3 days. This keeps it moist and ready to enjoy!
Fridge: For extended freshness, place the loaf in the fridge, where it will last for up to 1 week. Just be sure to wrap it tightly to prevent drying out.
Freezer: To freeze, wrap the loaf tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 3 months. Thaw in the fridge before serving.
Reheating: For a warm treat, gently reheat slices in the microwave for about 10-15 seconds or lightly toast them in a toaster oven. Enjoy every tangy bite!
What to Serve with Lemon Rhubarb Loaf with Glaze?
Imagine the delightful aroma of freshly baked bread wafting through your kitchen, filling your home with warmth and inviting smiles from family and friends.
-
Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a burst of color and freshness, perfectly balancing the tangy loaf.
-
Whipped Cream: Light and airy, this luscious topping can be dolloped generously on each slice, enhancing the lemony flavor. It’s a classic pairing for a reason!
-
Greek Yogurt Parfait: Layer your favorite yogurt, granola, and fruits with slices of loaf for a nutritious breakfast or snack that’s full of texture and flavor.
-
Herbal Tea: A soothing cup of chamomile or mint tea harmonizes beautifully, creating a peaceful setting perfect for relaxation as you savor each bite.
-
Lemonade Spritzer: Refresh with a fizzy lemonade to complement the loaf’s zingy notes; this bubbly drink brings a delightful twist to your gathering.
-
Cream Cheese Frosting: For a special touch, spread a thin layer of sweet cream cheese frosting on the loaf, adding a rich, creamy element that’s simply irresistible.
Pairing these delightful accompaniments with your Lemon Rhubarb Loaf with Glaze will elevate your baking experience, making it a feast for both the eyes and the palate.
Expert Tips for Lemon Rhubarb Loaf with Glaze
-
Select Fresh Rhubarb: Choose vibrant, firm rhubarb stalks for the best flavor. Avoid any that appear limp or discolored for your Lemon Rhubarb Loaf.
-
Room Temperature Eggs: Use room temperature eggs; they blend better into the batter, resulting in a lighter loaf. Cold eggs can lead to a dense texture.
-
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can make the loaf tough and chewy instead of tender.
-
Check for Doneness: Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs. This ensures your Lemon Rhubarb Loaf is perfectly baked.
-
Adjust Glaze Consistency: If your glaze is too thick, add a few drops of lemon juice until it’s drizzling consistency. A well-balanced glaze adds to the overall appeal of the loaf.
Make Ahead Options
These Lemon Rhubarb Loaf with Glaze are ideal for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply mix everything except the rhubarb, refrigerate it in an airtight container, and fold in the rhubarb just before baking to maintain freshness. If you prefer, the baked loaf can be wrapped tightly and stored at room temperature for up to 3 days or frozen for up to 3 months. Just be sure to let it cool completely before wrapping to keep that lovely moist texture. When you’re ready to enjoy this delightful loaf, follow the glazing steps for a zesty finish and savor the convenience of having a scrumptious treat on hand!
Lemon Rhubarb Loaf with Glaze Recipe FAQs
What type of rhubarb should I use for the Lemon Rhubarb Loaf?
Absolutely! When choosing rhubarb, look for stalks that are vibrant in color and firm to the touch. Avoid any that appear limp or have dark spots, as these may be past their prime. Fresh rhubarb will add the brightest flavor to your Lemon Rhubarb Loaf and keep it delightful!
How should I store my Lemon Rhubarb Loaf to keep it fresh?
To store your loaf at room temperature, place it in an airtight container where it will remain fresh for up to 3 days. If you want to extend its life, wrap it tightly and store it in the fridge, where it can last up to 1 week. Just remember, it’s always best to prevent any excess drying, so wrapping securely is key!
Can I freeze the Lemon Rhubarb Loaf?
Yes, you can definitely freeze it! To do this, wrap your cooled loaf tightly in plastic wrap, making sure there are no openings. Then, wrap it again in aluminum foil for extra protection. This way, your Lemon Rhubarb Loaf can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight before serving. It’s a fantastic way to have a sweet treat ready for any occasion!
How do I troubleshoot if my Lemon Rhubarb Loaf doesn’t rise properly?
If your loaf didn’t rise well, check to ensure your baking soda was fresh, as expired leavening agents won’t perform well. Also, be cautious not to overmix your batter; this can create a dense texture, so mix until just combined. If your loaf sinks in the middle after baking, it might have been removed from the oven too soon. An internal temperature of around 200°F (93°C) will ensure it’s cooked through.
Is this Lemon Rhubarb Loaf suitable for those with dietary restrictions?
Yes, you can make this loaf more inclusive for dietary needs! To make it gluten-free, swap the all-purpose flour for a gluten-free blend. If you’re accommodating dairy allergies, using a non-dairy yogurt will work well in this recipe. Always double-check that none of your ingredients contain allergens specific to your guests, ensuring that everyone can enjoy a slice!
Can my dog eat the Lemon Rhubarb Loaf leftovers?
Very! However, make sure that your dog is not given any glaze, as sugar can be harmful to them. Plain rhubarb in moderation is generally safe for dogs, but consult your veterinarian first, especially if they have any underlying health concerns. Keeping your furry friend healthy while enjoying your baking is always the priority!
Deliciously Tangy Lemon Rhubarb Loaf with Glaze Delight
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare your loaf pan by greasing it lightly.
- Combine the dry ingredients by mixing together all-purpose flour, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the yogurt, freshly squeezed lemon juice, lemon zest, and vanilla extract.
- Gradually mix in the dry ingredient mixture to the wet ingredients until just combined.
- Fold in the diced rhubarb gently.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes before transferring it to a wire rack.
- Prepare the glaze by whisking together the sifted powdered sugar and lemon juice.
- Drizzle the glaze over the cooled loaf, letting it soak in slightly.