Thank you so much for stopping by—seriously, it means the world to me. Today I’m sharing a recipe that’s got spring sunshine written all over it: Lemon Rhubarb Loaf with Glaze. If you’re a fan of lemon loaf, just wait until you meet its sweet-and-sour cousin with a rhubarb twist. Tart rhubarb + bright lemon […]
Thank you so much for stopping by—seriously, it means the world to me. Today I’m sharing a recipe that’s got spring sunshine written all over it: Lemon Rhubarb Loaf with Glaze. If you’re a fan of lemon loaf, just wait until you meet its sweet-and-sour cousin with a rhubarb twist. Tart rhubarb + bright lemon + buttery loaf = absolute magic in every bite.
This lemon rhubarb loaf is soft, tender, and topped with a simple lemon glaze that takes it over the top. Whether you’re baking for brunch, gifting to a friend, or just treating yourself to a slice with tea, this recipe is the perfect balance of comfort and freshness.
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What Is Lemon Rhubarb Loaf?
Lemon Rhubarb Loaf is a moist, buttery quick bread infused with fresh lemon juice and zest, and studded with tart rhubarb chunks throughout. It’s baked in a classic loaf pan and finished with a tangy-sweet lemon glaze that soaks into every bite.
It’s like a sweet lemon cake that got kissed by rhubarb and made even more fabulous.
Why You’ll Love This Lemon Rhubarb Loaf
🍋 Fresh & Flavorful – Bright lemon and tangy rhubarb = a flavor dream team
🧈 Moist Texture – Thanks to sour cream or Greek yogurt
⏱️ Perfect for Make-Ahead – Tastes even better the next day
🍰 Great for Gifting – Wrap it up and brighten someone’s day
🥄 Simple Ingredients – No fancy steps, just pantry staples and seasonal produce
What Does Lemon Rhubarb Loaf Taste Like?
This loaf is:
Soft and buttery on the inside
Lively and citrusy from the lemon zest and juice
Punctuated by juicy, tart pops of rhubarb
Slightly crisp on the edges
Finished with a bright, tangy lemon glaze that melts into the top
Every bite is a balance of sweet and sour, moist and tender—absolutely irresistible.
Health Benefits & Nutritional Notes
While this is definitely a treat, it’s made with real, simple ingredients:
Rhubarb is low in calories and a good source of vitamin K and fiber
Lemon adds a natural burst of vitamin C
Greek yogurt or sour cream keeps the loaf moist and adds protein
No artificial flavors or preservatives—just fresh, wholesome flavor
Ingredients for Lemon Rhubarb Loaf
For the Loaf:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup sour cream or Greek yogurt
1 tbsp lemon zest
2 tbsp lemon juice
1 ½ cups chopped fresh rhubarb
For the Lemon Glaze:
½ cup powdered sugar
1–2 tbsp lemon juice (adjust for consistency)
Tools You’ll Need
9×5-inch loaf pan
Mixing bowls
Hand or stand mixer
Whisk
Rubber spatula
Microplane or zester
Cooling rack
Parchment paper (optional for lining)
Ingredient Substitutions & Add-Ins
No sour cream? Use full-fat Greek yogurt.
Make it dairy-free? Use plant-based yogurt and vegan butter.
Add crunch: Mix in ¼ cup chopped walnuts or sliced almonds.
Extra lemony: Add a few drops of lemon extract to the batter.
How to Make Lemon Rhubarb Loaf (Step-by-Step)
Step 1: Prep Your Oven & Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat:
½ cup unsalted butter (softened)
1 cup sugar
Beat until light and fluffy—about 2–3 minutes.
Step 4: Add Wet Ingredients
Beat in:
2 eggs (one at a time)
½ cup sour cream or Greek yogurt
1 tbsp lemon zest
2 tbsp lemon juice
Mix until smooth.
Step 5: Combine Wet & Dry
Gradually add the dry ingredients to the wet, mixing just until combined.
Step 6: Fold in Rhubarb
Gently fold in:
1 ½ cups chopped fresh rhubarb
Don’t overmix!
Step 7: Bake
Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 9: Glaze
Whisk together:
½ cup powdered sugar
1–2 tbsp lemon juice
Drizzle over the cooled loaf. Let set before slicing.
What to Serve with Lemon Rhubarb Loaf
☕ A hot cup of Earl Grey or chamomile tea
🍓 Fresh strawberries or whipped cream on the side
🍨 A scoop of vanilla bean ice cream for dessert
🧺 A spring brunch spread with eggs and fruit
Tips for the Perfect Loaf
Use fresh rhubarb: Frozen works too, but thaw and drain first.
Room temp butter & eggs = best texture.
Don’t overmix once the flour is added—this keeps the loaf tender.
Let the glaze soak in slightly for the best flavor!
Storage & Make-Ahead Tips
Room Temperature: Wrap in foil or airtight container for up to 2 days.
Refrigerator: Keeps for 4–5 days. Let come to room temp before serving.
Freezer: Slice and wrap individually. Freeze up to 2 months.
FAQ: Lemon Rhubarb Loaf
Can I use frozen rhubarb?
Yes, just thaw it first and pat it dry to avoid extra moisture in the batter.
Is this loaf super tart?
It’s sweet with a gentle tang. You can adjust the lemon juice or rhubarb quantity to taste!
Can I skip the glaze?
You can—but it adds a gorgeous citrusy finish. A dusting of powdered sugar is a nice alternative.
Can I make muffins with this batter?
Yes! Divide into muffin tins and bake at 350°F for 20–25 minutes.
Why You’ll Keep Coming Back to This Recipe
There’s something special about baking with seasonal ingredients, and this Lemon Rhubarb Loaf captures the joy of spring in every slice. It’s buttery, bright, and just tangy enough to keep you coming back for “one more piece.” It’s a loaf that feels like a hug from someone you love—warm, cheerful, and always welcome.
Tried this recipe? I’d love to see it! 📸 Tag your Lemon Rhubarb Loaf on Pinterest or Instagram, and leave a review below. Your photos and feedback make this space even sweeter. 💛
