There’s just something magical about baking with rhubarb. It’s one of those ingredients that quietly ushers in the warmer months, bringing with it a wave of fresh, tangy flavor that pairs beautifully with citrus. Today, I’m sharing a recipe that’s become a staple in my kitchen during spring and early summer—Lemon Rhubarb Loaf with Lemon Glaze.
This loaf is moist, buttery, and bursting with flavor—thanks to the perfect pairing of tart rhubarb and zesty lemon. It’s one of those versatile bakes that feels equally right at a sunny brunch table or as a sweet slice alongside your afternoon coffee. I first made this loaf for a Mother’s Day brunch, and it quickly earned its spot on our “must-make-again” list. Every bite tastes like sunshine, and let’s be honest—don’t we all need a little more of that?
What I love most is how simple this recipe is. It doesn’t require any fancy techniques or tools. It’s the kind of no-fuss baking that delivers big results. So let’s dive in and get started with this bright, flavorful loaf that just might become a seasonal favorite in your home too.
Ingredients You’ll Need
For the loaf:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 tsp pure vanilla extract
Zest and juice of 1 large lemon (about 2–3 tbsp juice)
1 cup finely chopped fresh rhubarb (about 2–3 stalks)
For the glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice (adjust for consistency)
Zest of 1 lemon (for garnish)
STEP 1: PREP YOUR PAN AND OVEN
Start by preheating your oven to 350°F (175°C). This recipe uses a 9×5-inch loaf pan, which you’ll want to grease well with butter or nonstick spray. You can also line it with parchment paper for easier cleanup and to make sure your loaf releases effortlessly when it’s done baking.
This small step makes a big difference—there’s nothing worse than baking the perfect loaf and having it stick to the pan!
STEP 2: MIX THE DRY INGREDIENTS
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step may seem simple, but it’s key to ensuring that your loaf rises evenly and has a light, tender crumb. I always take a moment to double-check that there are no clumps in the flour—it’s a little thing that can make a big difference.
STEP 3: BLEND THE WET INGREDIENTS
In a separate bowl, combine the sugar, melted and cooled butter, beaten eggs, vanilla extract, lemon zest, and lemon juice. Give this mixture a good stir until everything is smooth and well incorporated. This is where the flavor magic starts to happen—the lemon adds a bright punch, and the butter makes the loaf beautifully rich and moist.
A quick note on the lemon: I recommend zesting the lemon first before juicing it. It’s much easier and helps you get the most out of your citrus.
STEP 4: COMBINE AND FOLD IN RHUBARB
Next, gradually add the dry ingredients into the wet mixture, stirring gently until just combined. The key here is not to overmix—doing so can make your loaf tough instead of tender.
Once your batter is almost fully combined, gently fold in the finely chopped rhubarb. You’ll want to chop the rhubarb small (about ¼-inch pieces) so that it distributes evenly throughout the loaf and softens nicely as it bakes.
STEP 5: POUR INTO PAN AND BAKE
Now that your batter is ready, pour it into your prepared loaf pan and smooth the top with a spatula. Slide it into your preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
One tip: Keep an eye on the top of the loaf around the 40-minute mark. If it’s browning too quickly, loosely cover it with aluminum foil to prevent it from overbaking on the outside while the inside finishes cooking.
Glazing, Storing, and Pro Tips for Success
Welcome back to our lemon rhubarb loaf adventure! If you’ve followed along with Part 1, your loaf should be baking away in the oven, filling your kitchen with the sweet and tangy scent of lemon and rhubarb. Honestly, this is the part that gets me every time—the anticipation while it bakes is almost too much!
Now that your loaf is nearly ready, let’s walk through what to do once it comes out of the oven, how to make that perfectly simple lemon glaze, and some of my favorite tips to help you make this recipe truly shine.
STEP 6: COOL THE LOAF
Once the loaf is fully baked—it should be golden brown and a toothpick inserted in the center should come out clean—remove it from the oven and let it cool in the pan for about 10 to 15 minutes. This resting time helps the structure of the loaf set so it doesn’t fall apart when you remove it.
After those few minutes, gently lift the loaf out of the pan and transfer it to a wire rack to cool completely. Letting it cool fully ensures your glaze won’t melt and run off the top when you drizzle it on. Patience is key here!
STEP 7: WHIP UP THE LEMON GLAZE
Now for the fun part—the glaze! This glaze is as simple as it gets, but it adds that final touch of sweetness and bright citrus that makes the loaf truly pop.
In a small bowl, combine:
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Whisk until smooth. You can adjust the consistency depending on how thick or thin you want your glaze. I like mine just thick enough to sit on top without running down the sides too much. If you want more of a drizzle effect, just add a little more lemon juice until it reaches your desired texture.
Once the loaf is completely cool, drizzle the glaze over the top using a spoon or a fork. Let it drip down naturally—it doesn’t need to be perfect to be beautiful. Finish it off with a sprinkle of fresh lemon zest for that extra burst of color and flavor.
Storage Tips
This lemon rhubarb loaf keeps well at room temperature for up to 3 days. I usually store mine wrapped in parchment paper or plastic wrap and keep it in an airtight container. You can also refrigerate it if your kitchen is warm, though that may make the texture a little firmer.
If you want to freeze the loaf, do so before adding the glaze. Just wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It’ll stay fresh for up to 2 months. When you’re ready to enjoy it, thaw at room temperature and glaze it once it’s completely thawed.
Tips and Variations
Here are a few tips and fun variations to make this recipe your own:
Swap in strawberries: Replace half the rhubarb with chopped fresh strawberries for a sweet-tart combo that’s so perfect for early summer.
Use orange instead of lemon: Want a twist? Use orange zest and juice instead of lemon for a warmer citrus note.
Add a crumble topping: For extra texture, sprinkle a simple streusel topping over the batter before baking. A mix of brown sugar, flour, butter, and a pinch of cinnamon works beautifully.
Go gluten-free: Substitute a 1:1 gluten-free baking flour if needed—just make sure it includes xanthan gum for structure.
Try brown butter: Brown your butter before mixing it in for a deeper, nuttier flavor. It’s a small change that adds big richness.
FAQs and Final Thoughts
We’ve gone through the full journey of baking this bright and buttery lemon rhubarb loaf, from mixing the batter to that final drizzle of zesty glaze. Before we wrap things up, let’s tackle some common questions I’ve received about this recipe. Whether it’s your first time working with rhubarb or you’re just looking for ways to tweak the loaf to suit your taste, this section should help clarify things.
Frequently Asked Questions
1. Can I use frozen rhubarb instead of fresh?
Absolutely! Just make sure to thaw the rhubarb first and drain off any excess liquid. If it’s too wet, it can make the loaf soggy and throw off the texture.
2. What if I don’t have fresh lemons?
Fresh lemon juice is definitely best for flavor, but in a pinch, bottled lemon juice can work. Just keep in mind that you’ll be missing the bright citrus oils from the zest, which adds a lot of aroma and depth.
3. Can I make this loaf dairy-free?
Yes! Substitute the butter with a dairy-free alternative like melted coconut oil or a plant-based butter. The flavor may be slightly different, but it still bakes up nicely.
4. My loaf is browning too fast. What should I do?
This can happen depending on your oven. If the top of your loaf is getting too dark before the center is done, loosely tent it with foil around the 40-minute mark. That’ll protect the top while the inside finishes baking.
5. Can I skip the glaze?
You sure can! The loaf is sweet and flavorful enough on its own. But if you’re looking for that extra punch of lemony sweetness, the glaze really takes it over the top.
6. How do I know when the loaf is fully baked?
Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready. If it comes out with wet batter, give it another 5–10 minutes and check again.
7. Can I double the recipe to make two loaves?
Yes, this recipe doubles well. Just make sure to use two separate loaf pans and monitor the baking time closely—both loaves might need a few extra minutes in the oven.
Final Thoughts: A Perfect Bake for Any Occasion
This lemon rhubarb loaf has become one of those go-to bakes in my kitchen—especially during spring and early summer when rhubarb is in season. It’s got that ideal mix of sweet and tart, rich and light, making it perfect for just about any occasion. Whether you’re hosting brunch, packing a picnic, or just craving something fresh and homemade, this loaf delivers every time.
What I love most is how simple it is to pull together, yet it feels special. The glaze gives it that polished, bakery-style finish, while the tart rhubarb keeps every bite interesting. It’s a loaf that invites compliments and second slices.
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Lemon Rhubarb Loaf with Glaze
Description
This lemon rhubarb loaf is a perfect spring or summer treat—tangy, sweet, and beautifully moist. The bright flavor of lemon complements the tartness of rhubarb, while the buttery base ensures a soft, rich texture. Finished with a simple lemon glaze and a touch of zest, it’s great for brunch, teatime, or dessert.
Ingredients
For the loaf:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 tsp pure vanilla extract
Zest and juice of 1 large lemon (about 2–3 tbsp juice)
1 cup finely chopped fresh rhubarb (about 2–3 stalks)
For the glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice (adjust to preferred consistency)
Zest of 1 lemon (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easier cleanup and loaf removal.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your leavening agents are well incorporated and prevents uneven rising.
In a separate mixing bowl, combine the sugar, melted butter, beaten eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth. The lemon gives the loaf its refreshing zing, while the butter and eggs provide richness and structure.
Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to keep the texture light and tender. Gently fold in the finely chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil around the 40-minute mark.
While the loaf cools, prepare the glaze by mixing the powdered sugar with lemon juice until smooth. You can adjust the lemon juice to get your desired thickness—use less for a thicker glaze or more for a light drizzle.
Once the loaf has cooled in the pan for about 10 to 15 minutes, transfer it to a wire rack to cool completely. Drizzle the glaze over the top and finish with a sprinkle of lemon zest for a burst of citrus flavor and color.
Notes
You can substitute part of the rhubarb with strawberries for a sweet-tart variation. If using frozen rhubarb, thaw and drain excess liquid before incorporating. This loaf stores well at room temperature for up to 3 days or can be frozen without glaze for longer storage.
