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Lemon Rhubarb Loaf With Glaze The Best Rhubarb Loaf Recipe

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This lemon rhubarb loaf bakes up soft and plush, with bright fresh lemon juice and zest running through every crumb. Tart rhubarb bits sparkle against a buttery-citrus backdrop, and a glossy lemon glaze seals in moisture for a bakery-style finish that slices cleanly.

It’s the sweet spot between cozy quick bread and sunny lemon loaf: easy to whisk together, reliable rise, and that gently tender crumb everyone asks for. Perfect for brunch, gifting, or an anytime rhubarb dessert that tastes as cheerful as it looks.

Ingredients

Scale
  • 1½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ¾ cup (150 g) granulated sugar
  • Zest of 1 large lemon
  • ½ cup (120 ml) neutral oil (canola or light olive)
  • 2 large eggs, room temperature
  • ½ cup (120 g) sour cream or plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1½ cups (180–200 g) rhubarb, diced small (toss with 1 tbsp flour)

Lemon Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice (to desired thickness)
  • 1 tsp finely grated lemon zest
  • Pinch of salt

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.

Whisk the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, rub the sugar and lemon zest together with your fingertips until fragrant, then whisk in the oil, eggs, sour cream, lemon juice, and vanilla until smooth.

Add the dry ingredients to the wet and stir just until a few streaks remain. Toss the diced rhubarb with 1 tablespoon flour, then fold it gently into the batter until evenly distributed.

Scrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release air bubbles.

Bake until the loaf is golden and a skewer inserted in the center comes out clean or with a few moist crumbs, 50–60 minutes. If browning too quickly, tent loosely with foil for the last 10–15 minutes.

Cool in the pan for 15 minutes, then lift out to a rack to cool completely.

For the glaze, whisk the powdered sugar, lemon juice, zest, and a pinch of salt until smooth and pourable. Adjust with more sugar or juice as needed. Drizzle over the cooled loaf and let set before slicing.

Store covered at room temperature up to 2 days or refrigerate up to 5 days. For best texture, bring chilled slices to room temp or warm briefly before serving.

 

Notes

  • Dice rhubarb small (¼–⅜ inch) and toss with a little flour so it stays suspended instead of sinking.

  • Rub lemon zest into sugar before mixing; it blooms citrus oils for deeper flavor without extra liquid.

  • Use fresh lemon juice—bottled can taste flat and dull the loaf’s brightness.

  • Keep batter slightly thick and fold gently after adding flour to protect a tender crumb.

  • Check doneness with a skewer (or ~200–205°F center on an instant-read thermometer); tent with foil if browning early.

  • Cool fully before glazing; drizzle when the loaf is cool so the lemon glaze sets shiny, not runny.

  • Metal 9×5-inch pans brown and rise best; glass often needs a few extra minutes.

  • For muffins: portion into tins and bake about 18–22 minutes; start checking early.

  • Storage: wrap at room temperature up to 2 days; refrigerate up to 5; freeze slices up to 3 months (thaw unwrapped on a rack).

  • Variations: poppy seeds, almond extract, or a light lemon-syrup soak under the glaze for extra tang.

Find it online: https://claradelish.com/lemon-rhubarb-loaf-with-glaze-the-best-rhubarb-loaf-recipe/