Description
A seasonal favorite that balances tart rhubarb with a sweet lemon glaze, this Lemon Rhubarb Loaf is perfect for fall baking.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) plain yogurt or buttermilk
- 1 tbsp lemon zest (about 1 large lemon)
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (about 120g) rhubarb, trimmed and chopped into 1/2-inch pieces
- 1 tsp vanilla extract
- For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- Zest for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Scrape down the sides.
- Beat in the eggs one at a time, then add lemon zest, vanilla extract, and lemon juice. Mix until combined.
- Add the flour mixture in three additions, alternating with the yogurt (beginning and ending with flour). Mix until just combined—don’t overmix.
- Gently fold in the chopped rhubarb so it’s evenly distributed. The batter will be thick and slightly tart.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Whisk the powdered sugar and lemon juice to a pourable glaze and drizzle over the warm loaf. Allow glaze to set before slicing.
Notes
Use fresh, firm rhubarb for the best texture; room-temperature eggs and butter create a smoother batter. Don’t overmix once flour is added.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American