If you love that irresistible balance between tangy and sweet, you’re in for a real treat! Let me introduce you to my favorite Lemon Rhubarb Loaf with Glaze. This uniquely zesty quick bread combines bright citrus with a gentle tartness from fresh rhubarb, all nestled in a tender, buttery crumb and finished off with a shimmering lemon glaze. It’s a showstopper at brunch, but equally perfect for afternoon coffee or a midnight snack. Trust me, after one slice, you’ll be dreaming about this loaf for days!

Lemon Rhubarb Loaf with Glaze Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Lemon Rhubarb Loaf with Glaze plays a starring role, from the tangy hit of lemon to the sweet bits of rhubarb and that sunshine-fresh glaze. Simplicity is the magic here, allowing every flavor and texture to truly shine.

Butter, softened: Gives the loaf its rich, tender texture and a subtle depth of flavor—make sure it’s room temperature for easy creaming.
Sugar: Sweetens the loaf and helps create that golden-brown exterior as it bakes.
All-purpose flour: The sturdy backbone of the loaf, giving it just the right crumb—sift it for best results.
Baking powder: Ensures a good rise, making the loaf light and airy.
Baking soda: Balances the acidity and helps achieve that tender bite.
Eggs: Bind everything together and add to the loaf’s richness—use large eggs for best consistency.
Lemon juice: That beautiful tang is all thanks to freshly squeezed juice (bottled can’t quite compare).
Lemon zest: Brings aromatic oils and pure lemon flavor, giving the loaf its signature zing.
Rhubarb, chopped: Adds sweet-tart pockets of flavor! Dice small for even distribution, or go generous if you love rhubarb’s boldness.
Powdered sugar: Makes the glaze silky-smooth and glossy, without any grittiness.
Lemon juice (for glaze): Melts with the powdered sugar to crown the loaf in bright, citrusy sweetness.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Generously grease a standard loaf pan or line it with parchment so you can confidently lift the loaf out after baking. This small step guarantees a perfect finish and mess-free removal!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until pale, light, and fluffy. Don’t rush this; beating well here incorporates air, giving your Lemon Rhubarb Loaf with Glaze that perfect, pillowy crumb we all crave.

Step 3: Add Eggs

Add the eggs one at a time, making sure each egg is fully mixed in before adding the next. This ensures the mixture stays smooth and emulsified, which means a tender, consistent loaf every time.

Step 4: Lemon Juice and Zest Magic

Pour in the fresh lemon juice and sprinkle in all that fragrant zest. Stir gently. This is when you’ll start smelling that amazing, sunny aroma—don’t be surprised if someone wanders into the kitchen in anticipation!

Step 5: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and baking soda until combined. This helps distribute the leavening agents evenly so you get the most beautiful rise from your Lemon Rhubarb Loaf with Glaze.

Step 6: Combine Wet and Dry

Gradually add the dry ingredients into your wet mixture, stirring just until the last streaks of flour disappear. Overmixing here can toughen the crumb—gentle is the name of the game!

Step 7: Fold in Rhubarb

With a spatula, carefully fold the chopped rhubarb into the batter until it’s evenly spread throughout. The pops of rhubarb give a surprise burst of tartness in each bite—so try to gently incorporate without breaking them up too much.

Step 8: Bake

Pour the batter into your prepared loaf pan, smoothing out the top. Bake for 50 to 60 minutes; a skewer inserted in the center should come out clean. Your kitchen will fill with the dreamy scent of lemons and sugar!

Step 9: Cool

Let the baked loaf rest in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely—this helps the structure set and avoids a sticky bottom.

Step 10: Glaze Time

Whisk together the powdered sugar and 2–3 tablespoons of lemon juice until you get a smooth, pourable glaze. Once the loaf is fully cooled, drizzle the glaze over the top and let it cascade down the sides for a picture-perfect finish.

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

Amp up the visual (and flavor) appeal by scattering more fresh lemon zest or thin strips of lemon peel right after glazing. For an extra fancy touch, a few candied rhubarb ribbons or edible flowers on top turn your Lemon Rhubarb Loaf with Glaze into a true centerpiece—Instagram, here you come!

Side Dishes

This loaf is delightful on its own, but you can round out the experience with a dollop of whipped cream, a scoop of vanilla yogurt, or a fresh fruit salad. Many love it alongside a cup of strong coffee or a pot of floral tea, which makes every bite feel like a celebration.

Creative Ways to Present

Try slicing the loaf and stacking pieces artfully on a rustic wooden board, or cut into bite-sized cubes for a party platter. For brunch, serve each slice with a spoonful of strawberry compote. Trust me, the possibilities for showcasing your Lemon Rhubarb Loaf with Glaze are endless!

Make Ahead and Storage

Storing Leftovers

Let any leftover loaf cool completely, then wrap it tightly in foil or plastic wrap. It’ll stay moist and flavorful for up to 3 days at room temperature. For longer freshness, keep it in an airtight container in the fridge—just let it come to room temp before serving for the best texture.

Freezing

To freeze, wrap the Lemon Rhubarb Loaf with Glaze (unglazed or glazed) tightly in plastic wrap and then in foil, or pop slices into a zip-top freezer bag. It will keep beautifully for up to 2 months. Thaw it overnight on the counter or gently warm in the oven to revive its just-baked magic.

Reheating

For that fresh-from-the-oven sensation, warm individual slices in the microwave for 10–15 seconds, or reheat the whole loaf (unwrapped) in a 300°F oven for about 10 minutes. The glaze will melt slightly, adding a luscious, sticky finish all over again!

FAQs

Can I make this Lemon Rhubarb Loaf with Glaze gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend in place of all-purpose flour. Just be sure to check baking powder and soda for gluten content, and see if you need to add a touch more liquid if the batter seems thick.

What’s the best way to chop rhubarb for this loaf?

Slice rhubarb stalks into small, even pieces (about 1/2 inch thick). This will help the rhubarb disperse evenly throughout the loaf and create those perfect pockets of tartness in every bite.

Can I use frozen rhubarb?

Yes, you can! If you’re using frozen rhubarb, don’t thaw it—just fold it directly into the batter. This keeps excess moisture from making the loaf soggy.

How do I know when the loaf is fully baked?

Insert a toothpick or skewer into the center; if it comes out clean or with just a few moist crumbs, you’re good to go. Avoid overbaking, as the loaf can dry out quickly.

Can I double the recipe for a crowd?

Definitely! Double all ingredients and bake in two loaf pans, or try making muffins (adjusting baking time to about 20–25 minutes). Your whole family or brunch crew will thank you for the extra batch of Lemon Rhubarb Loaf with Glaze!

Final Thoughts

If you’ve been searching for a lively, bakery-worthy treat, you simply can’t go wrong with this Lemon Rhubarb Loaf with Glaze. It’s a joyful burst of tangy sweetness and pure comfort in every slice. Grab some fresh rhubarb and lemons, bake up a loaf, and let your kitchen fill with that incredible aroma. I can’t wait for you to take your first bite—you just might discover your new favorite!