Zesty Rhubarb Loaf with Lemon Glaze (Print Version)
A juicy springtime delight mixing sharp rhubarb with fresh lemon notes, topped with a zingy-sweet citrus drizzle.
# Ingredients:
→ Loaf Mixture
01 -
1/2 cup butter, softened
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
Zest from 1 lemon
05 -
1/4 cup fresh lemon juice
06 -
1 1/2 cups plain flour
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1/4 teaspoon salt
10 -
1/2 cup sour cream or plain yogurt
11 -
1 cup rhubarb, chopped into small pieces
→ Top Drizzle
12 -
1/2 cup powdered sugar
13 -
1 to 2 tablespoons lemon juice
14 -
Optional: 1 tablespoon rhubarb compote or syrup for color
# Steps:
01 -
Heat the oven to 350°F (175°C) and grease your loaf pan well.
02 -
Beat together sugar and butter until creamy and airy. Toss in the eggs, lemon zest, and juice, and mix until smooth.
03 -
In another bowl, stir together the flour, baking soda, baking powder, and salt. Slowly mix it into the wet batter.
04 -
Stir in the sour cream or yogurt until combined. Gently mix in the rhubarb chunks by folding them in.
05 -
Pour the batter into your greased pan. Bake for 50 to 60 minutes, checking with a toothpick—it should come out clean when it's done.
06 -
Let the loaf rest until it's fully cooled before topping it with the glaze.
07 -
Mix powdered sugar and lemon juice until smooth. Use the rhubarb compote or syrup for a pop of color if you want. Drizzle the glaze over the loaf.
# Notes:
01 -
Dice rhubarb into little pieces to make sure it bakes evenly.
02 -
Leftovers? Keep them in a sealed container for up to three days.
03 -
Top with some ice cream or whipped cream to make it extra tasty.