If you’re looking for a sweet-tart treat that’s bursting with fresh flavor and simple charm, this Lemon Rhubarb Loaf with Glaze is about to become your new favorite bake. This loaf perfectly balances zesty citrus and tangy rhubarb, all wrapped in a buttery, tender crumb, then finished with a glossy lemon glaze that soaks in just the right amount. You’ll love how every slice captures that cozy homemade feel, while the bright flavors make it deliciously memorable. Whether you’re sharing with friends or treating yourself to a sunny afternoon snack, this loaf is the kind of recipe you’ll find yourself making on repeat!

Lemon Rhubarb Loaf with Glaze Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with a handful of classic baking staples and a few bright additions that make every bite unforgettable. Each ingredient plays a key role, whether it’s building the loaf’s tender crumb or creating that irresistible lemony zing!

All-purpose flour: Provides the sturdy but soft structure that holds everything together beautifully.
Baking powder: Gives the loaf a gentle lift, making the crumb nice and airy.
Baking soda: Works with the acid from the lemon juice and rhubarb to create extra-tender texture.
Salt: Just a pinch enhances all the other flavors and balances out the sweetness.
Unsalted butter, softened: Adds rich flavor and gives that classic, moist texture you want in a quick bread.
Granulated sugar: Not only sweetens the loaf, but helps create a golden crust.
Large eggs: Bind the ingredients and bring a wonderful tenderness to the crumb.
Fresh lemon juice: Brightens the entire loaf with a fresh, zesty tang.
Lemon zest: Infuses the bread with extra lemony fragrance and depth.
Sour cream or Greek yogurt: Helps keep the loaf velvety soft and moist, while adding a subtle tang.
Vanilla extract: Enhances all the fruit and citrus notes, making the loaf even more aromatic.
Chopped fresh rhubarb: Pops of tart, juicy rhubarb make every bite exciting with their vibrant color and punchy flavor.
Powdered sugar: Forms the base of the glaze, making it glossy and perfectly sweet.
More fresh lemon juice (for glaze): Pulls double-duty to make the glaze bright, tangy, and irresistibly pourable.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and preparing your loaf pan. Greasing the pan or lining it with parchment ensures your Lemon Rhubarb Loaf with Glaze will release effortlessly after baking, making cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leaveners so your loaf rises evenly and develops that signature delicate crumb.

Step 3: Cream the Butter and Sugar

Using a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy. This crucial step traps air, making the loaf light, tender, and melt-in-your-mouth delicious.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, followed by the fresh lemon juice, lemon zest, vanilla extract, and the sour cream or Greek yogurt. Stir until the mixture is completely smooth and creamy—this bumps up the flavor and guarantees a luscious, moist loaf.

Step 5: Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Avoid overmixing here, as that can make the loaf dense instead of tender. Stop as soon as no dry streaks remain!

Step 6: Fold in the Rhubarb

Gently fold the chopped rhubarb into your batter. Each little piece adds pops of color and tangy, juicy flavor that’s essential for a classic Lemon Rhubarb Loaf with Glaze.

Step 7: Bake

Pour your finished batter into the prepared pan, smoothing the top with a spatula for even baking. Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.

Step 8: Cool and Glaze

Allow your loaf to cool in the pan for about 10 minutes before transferring to a wire rack to finish cooling completely. Meanwhile, whisk the powdered sugar with 1–2 tablespoons of fresh lemon juice until you get a smooth, pourable glaze. Drizzle it generously over the cooled loaf, letting it drip down the sides—it’s the crowning touch for your Lemon Rhubarb Loaf with Glaze!

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

A little extra flourish goes a long way! Try a light dusting of powdered sugar, a sprinkle of fresh lemon zest, or a few thin slices of rhubarb on top. These finishing touches boost both eye appeal and hint at the zingy flavors tucked inside.

Side Dishes

This loaf is delicious all on its own, but you can pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla Greek yogurt for extra indulgence. It also loves the company of fresh berries or a cup of hot tea for the perfect afternoon pick-me-up.

Creative Ways to Present

For a special brunch or picnic, slice the Lemon Rhubarb Loaf with Glaze and arrange the pieces on a rustic wood board alongside small jars of lemon curd or strawberry preserves. Or, cut into cubes for a delightful addition to a dessert platter with other citrusy treats!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare in my house!), wrap your Lemon Rhubarb Loaf with Glaze tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The glaze keeps it from drying out, and the flavors meld even more deliciously overnight.

Freezing

This loaf freezes beautifully. Let it cool completely, skip the glaze, and wrap the whole loaf or individual slices in a layer of plastic wrap followed by foil. Tuck it into the freezer for up to three months. When ready to enjoy, thaw at room temperature, then add the lemon glaze fresh for best results.

Reheating

For that “fresh from the oven” experience, gently warm a slice of Lemon Rhubarb Loaf with Glaze in the microwave for just 10–15 seconds. If you’re reheating several slices, a few minutes in a 300°F oven covered loosely with foil does the trick, making the crumb soft and the glaze just barely melty.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Frozen rhubarb works just as well as fresh. If using frozen, don’t thaw it first—just fold the chopped frozen rhubarb straight into the batter to avoid excess moisture.

What can I substitute for sour cream?

Greek yogurt is a perfect swap for sour cream in this recipe. It maintains the same tang and moisture, with a slightly lighter texture.

How do I know when the loaf is done baking?

Check by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), your Lemon Rhubarb Loaf with Glaze is ready to come out of the oven.

Can I make the glaze ahead of time?

Sure! The lemon glaze can be made in advance and kept in the fridge for several days. If it thickens up, give it a quick stir and thin with a drop of lemon juice before drizzling over the cooled loaf.

What other fruits work well in this recipe?

While rhubarb is the star, you can try swapping in diced strawberries or blueberries for a fun twist. The tartness of rhubarb, though, pairs especially well with lemon for that signature Lemon Rhubarb Loaf with Glaze flavor!

Final Thoughts

I can’t recommend this Lemon Rhubarb Loaf with Glaze enough if you’re looking for a special bake that’s impressive yet easy to pull off. The combination of lemon and rhubarb guarantees a burst of fresh flavor in every slice, and that sweet-tart glaze makes it shine. Gather your ingredients, and enjoy the process—your kitchen will smell amazing!