If you’re looking for a sweet treat that’s bright, tangy, and utterly irresistible, Lemon Rhubarb Loaf with Glaze is guaranteed to win your heart with every slice. The delicate balance of tart rhubarb and zesty lemon, all enveloped in a tender, buttery crumb, makes this loaf a total showstopper. The finishing touch? A beautifully drizzled lemon glaze that adds sparkle and a hint of extra citrus punch. Whether you’re serving it for brunch, as an afternoon pick-me-up, or as a lovely dessert, this Lemon Rhubarb Loaf with Glaze will quickly become one of your go-to recipes.

Lemon Rhubarb Loaf with Glaze Recipe - Recipe Image

Ingredients You’ll Need

One of the many joys of making Lemon Rhubarb Loaf with Glaze is that it relies on effortlessly simple ingredients, each playing its own starring role. Classic staples like butter and flour create the perfect foundation, while fresh lemon and rhubarb deliver all the lively color and zing that make this loaf unforgettable.

Butter, softened: Gives the loaf its moistness and creamy texture—be sure it’s at room temperature for easy mixing.
Sugar: Adds just enough sweetness to balance out the tartness of the lemon and rhubarb.
All-purpose flour: Provides structure, making sure your loaf slices up beautifully.
Baking powder: Helps the loaf rise to fluffy perfection—don’t skip it!
Baking soda: Works with the lemon juice to give the loaf an extra lift.
Eggs: Bind everything together and give the loaf a lovely richness.
Lemon juice: Delivers that tangy brightness and keeps the crumb extra tender.
Zest of 1 Lemon: Packs an aromatic punch; don’t leave out the zest!
Rhubarb, chopped: Adds pops of color and a tart kick—go for fresh if you can, but frozen works in a pinch.
Powdered sugar: The key to a glossy, sweet glaze that makes every slice special.
Lemon juice (for glaze): Brings that finishing zing to the sweet glaze on top.

How to Make Lemon Rhubarb Loaf with Glaze

Step 1: Prepare Your Pan and Oven

Kick things off by preheating your oven to 350°F (175°C). Grab your favorite loaf pan (standard size is perfect), and lightly grease it with butter or nonstick spray. This small step ensures a perfectly baked loaf that releases easily, keeping your Lemon Rhubarb Loaf with Glaze picture-perfect.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine your softened butter and sugar. Beat them together until the mixture is light and fluffy—a handheld mixer or stand mixer will really make this step a breeze. This creaming process is the secret to a soft, tender loaf with a lovely crumb.

Step 3: Add the Eggs

Crack in the eggs, one at a time, beating well after each addition. This ensures the eggs fully emulsify, giving your Lemon Rhubarb Loaf with Glaze that signature golden hue and perfectly moist texture.

Step 4: Incorporate the Lemon

Stir in the freshly squeezed lemon juice and aromatic lemon zest. These elements bring that unmistakable lemony brightness—don’t hold back! The fragrance alone is enough to make your kitchen feel like sunny spring.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and baking soda. This quick step ensures everything’s evenly combined, resulting in an even rise and flawless loaf.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry mixture into your wet mixture, gently stirring just until everything is combined. Overmixing can make the loaf dense, so this is your chance to show a little restraint—stop right when you see that last bit of flour disappear.

Step 7: Fold in the Rhubarb

Gently fold in the chopped rhubarb using a spatula, making sure it’s evenly distributed throughout the batter. These tart, blushing pink pieces will work their magic as the loaf bakes, giving each slice a burst of flavor and color.

Step 8: Bake

Pour your batter into the prepared loaf pan. Slide it into the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The anticipation as your Lemon Rhubarb Loaf with Glaze rises and turns golden is half the fun!

Step 9: Cool the Loaf

Once baked, let the loaf rest in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to finish cooling—this prevents the bottom from getting soggy and keeps the loaf soft.

Step 10: Glaze and Enjoy!

In a small bowl, whisk together powdered sugar and lemon juice until you have a thick, pourable glaze. Drizzle this over your completely cooled loaf, letting it cascade down the sides for that signature glossy, tangy finish. It’s the crowning glory for your Lemon Rhubarb Loaf with Glaze.

How to Serve Lemon Rhubarb Loaf with Glaze

Garnishes

Dress up your Lemon Rhubarb Loaf with Glaze with a sprinkle of extra lemon zest or a few curls of ribboned rhubarb. A dusting of powdered sugar or some edible flowers can also add a festive flourish if you’re serving guests or celebrating something special.

Side Dishes

This bright, tangy loaf pairs beautifully with fresh fruit salads, a dollop of vanilla yogurt, or even a scoop of ice cream if you want to turn breakfast into dessert. A hot mug of tea or coffee makes the perfect sip alongside every bite.

Creative Ways to Present

Try slicing your loaf into thick pieces, toasting them lightly, and serving with a pat of butter or a swirl of mascarpone. For an afternoon tea spread, cube the loaf for dainty, poppable finger treats, or wrap slices in parchment for portable, picnic-ready portions.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Rhubarb Loaf with Glaze moist and fresh by wrapping any leftover slices tightly in plastic wrap or foil. Store at room temperature for up to two days, or in the fridge for up to four days. The loaf will stay delightfully tender, and the glaze holds its sparkle.

Freezing

To freeze, let the loaf cool completely, then wrap slices individually or the entire loaf in plastic wrap and then foil. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature—just wait to glaze until after thawing for maximum freshness.

Reheating

A few seconds in the microwave or a quick turn in a toaster oven will bring your Lemon Rhubarb Loaf with Glaze back to its just-baked glory. Warmed slices are extra delicious and make that lemony glaze even more aromatic.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! If you’re using frozen rhubarb, there’s no need to thaw—just fold it into the batter straight from the freezer. If the rhubarb has a lot of moisture, pat it dry before adding to help prevent excess moisture in your Lemon Rhubarb Loaf with Glaze.

How do I make the loaf gluten-free?

Swap out the all-purpose flour for a high-quality 1:1 gluten-free baking blend. The rest of the recipe stays exactly the same—nobody will know the difference!

Can this recipe be doubled or halved?

You can easily double the recipe to make two loaves—perfect for gifting or freezing. If you want a smaller batch, halve all the ingredients and use a mini loaf pan, just watch the baking time as it may reduce.

Can I skip the glaze?

You sure can! While the tangy lemon glaze is a delicious finishing touch, the loaf itself is wonderfully flavorful and moist on its own. Dust with powdered sugar or enjoy plain for a lighter option.

Why did my loaf sink in the middle?

A common culprit is underbaking or overmixing the batter. Make sure to bake until a tester comes out clean, and take care to mix the ingredients gently. Sometimes, extra-moist fillings like rhubarb can make it sink slightly, but the flavor is still irresistible.

Final Thoughts

Whether you’re an experienced baker or just starting out, you’ll fall in love with the simplicity and bright flavors of Lemon Rhubarb Loaf with Glaze. There’s something undeniably joyful about baking with rhubarb and lemon—every bite tastes like sunshine. Treat yourself (and your loved ones!) to this beautiful loaf and see why it’s quickly become a favorite in so many kitchens.