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Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze

This Lemon Rhubarb Loaf with Glaze is a delightful combination of tangy lemon and tart rhubarb, perfect for a refreshing dessert or afternoon treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Loaf
  • 113 g butter softened
  • 200 g sugar
  • 2 g eggs
  • 60 ml lemon juice
  • 1 g Zest of 1 lemon
  • 190 g all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 120 g sour cream or yogurt
  • 100 g diced rhubarb
Glaze
  • 60 g powdered sugar
  • 15-30 ml lemon juice
  • 15 ml rhubarb syrup or compote optional

Equipment

  • 9x5-inch loaf pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  3. Mix in lemon juice and zest.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Alternate adding dry ingredients and sour cream to wet mixture, starting and ending with dry.
  6. Fold in rhubarb gently. Pour batter into pan and smooth top.
  7. Bake 50–60 minutes. Cool 10 minutes in pan, then transfer to wire rack.
  8. Mix glaze ingredients until smooth. Drizzle over cooled loaf.

Nutrition

Calories: 310kcal

Notes

Serve this loaf warm or at room temperature. You can replace rhubarb with berries for a different flavor.
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