My neighbor, Mrs. Kenney, knocked on my door one early May morning holding a brown paper bag. “They’re just picked,” she said with a grin, handing me a bunch of ruby-red rhubarb stalks still warm from the sun. We always exchange small gifts like this—jam jars, herbs, zucchini that seem to grow overnight—but this one felt special.

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I laid them on the counter, their tart scent filling the kitchen, and thought of spring potlucks at my childhood church when someone’s aunt always brought lemon-rhubarb bread wrapped in wax paper.

I called my daughter to help me bake. She’s usually the one with the playlist and the jokes, but that day, we kept things quiet—just the sound of whisks, measuring cups, and the soft tap of lemon zest falling into the bowl. Baking this loaf became less about getting dessert ready and more about making time slow down. The batter, dotted with rhubarb, felt like a little celebration of everything fresh and tangy and comforting. When the sweet lemon glaze finally pooled over the warm loaf, we both just stood there admiring it like we’d planted and harvested it ourselves.

It’s simple, yes—but it brings people into the kitchen. And when it’s sliced and served, no one talks about calories or carbs—they just smile, fork in hand.

Short Description

A moist, lemon-scented loaf with tart pops of rhubarb, topped with a glossy citrus glaze. Bright, balanced, and easy to bake—perfect for spring gatherings or a cozy weekend treat.

Key Ingredients

For the Loaf:

½ cup butter, softened
1 cup sugar
2 eggs
¼ cup lemon juice (from about 1–2 lemons)
Zest of 1 lemon
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream or plain full-fat yogurt
1 cup diced rhubarb (about ½-inch pieces)

For the Glaze:

½ cup powdered sugar
1–2 tablespoons lemon juice (adjust for desired consistency)
(Optional) 1 tablespoon rhubarb syrup or compote for color and tartness

Tools Needed

9×5-inch loaf pan
Mixing bowls
Hand mixer or stand mixer
Whisk
Rubber spatula
Zester or microplane
Wire cooling rack
Parchment paper (optional)

Cooking Instructions

Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make removing the loaf easier.

Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar until light and fluffy—this should take about 2–3 minutes using a hand mixer. Add the eggs one at a time, beating well after each addition. Then stir in the lemon juice and lemon zest.

Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture gradually, alternating with the sour cream or yogurt. Start and end with the dry ingredients. Mix gently until just combined. Overmixing can lead to a dense loaf. Fold in the diced rhubarb using a spatula.

Step 5: Bake
Pour the batter into the prepared loaf pan and level the top. Bake for 50–60 minutes. Check at the 50-minute mark by inserting a toothpick—if it comes out with a few moist crumbs (but no raw batter), it’s done. If the top is browning too quickly, tent it loosely with foil for the last 10–15 minutes.

Step 6: Cool
Let the loaf rest in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. This helps it firm up before glazing.

Step 7: Make the Glaze
Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner consistency or more sugar for a thicker one. For a pink tint and added tartness, stir in rhubarb syrup or compote.

Step 8: Glaze and Serve
Once the loaf is fully cooled, drizzle the glaze over the top. Let it drip naturally down the sides. Wait until the glaze sets slightly before slicing.

Why You’ll Love This Recipe

– Moist texture with a tender crumb

– Easy to make with simple pantry staples

– Perfect for spring or early summer gatherings

– Great for breakfast, snack, or dessert

– Can be made ahead and freezes well

– Balanced flavor—sweet, tangy, and bright

– A beautiful loaf to serve guests or gift

Mistakes to Avoid & Solutions

Overmixing the batter
Too much mixing can toughen the loaf. Gently stir until ingredients are just combined.

Using cold ingredients
Cold eggs or butter won’t blend well. Let them sit at room temperature for 30 minutes first.

Chopping rhubarb too large
Oversized chunks won’t soften properly. Dice into small, even pieces for a consistent texture.

Skipping the glaze
The glaze enhances both flavor and appearance. Even a light drizzle makes a difference.

Underbaking or overbaking
Use a toothpick to check doneness at the 50-minute mark. Cover with foil if browning too quickly.

Serving and Pairing Suggestions

Serve slices warm or at room temperature with tea or coffee

Pair with vanilla ice cream or a dollop of whipped cream

Add a side of fresh berries or a citrus fruit salad

For brunch, plate alongside a spring vegetable quiche or yogurt parfait

Present as part of a dessert spread at potlucks or picnics

Slice and arrange on a cake stand for casual gatherings or afternoon teas

Storage and Reheating Tips

Room temperature: Wrap tightly in plastic or foil and store for up to 2 days

Refrigerator: Keep in an airtight container for up to 5 days

Freezer: Slice and wrap individual portions; freeze up to 2 months

Reheat: Microwave individual slices for 10–15 seconds. For a crispier edge, warm in a toaster oven at 300°F for 5 minutes

FAQs

1. Can I use frozen rhubarb instead of fresh?
Yes, but thaw it completely and drain off any excess liquid before adding to the batter.

2. What if I don’t have sour cream or yogurt?
You can use buttermilk or even a mix of milk and lemon juice (let it sit for 5 minutes to curdle).

3. Can this be made gluten-free?
Yes—use a 1:1 gluten-free all-purpose flour blend. Check that your baking powder is gluten-free too.

4. How do I prevent the rhubarb from sinking?
Toss the rhubarb pieces in a teaspoon of flour before folding them into the batter.

5. Is the loaf very sweet?
It’s balanced. The glaze adds sweetness, but the rhubarb keeps it from being overly sugary. You can reduce sugar slightly if needed.

Tips & Tricks

Zest the lemon before juicing it for easier handling

Add a pinch of nutmeg or cardamom for a warm background note

Let the glaze set for at least 15 minutes before slicing for neater presentation

Swap half the flour for whole wheat for a nuttier flavor and more fiber

Use a serrated knife to slice cleanly through the glazed top

Recipe Variations

Lemon-Blueberry Rhubarb Loaf
Swap out half of the rhubarb for fresh or frozen blueberries. Gently fold into the batter in Step 4. Bake as directed.

Strawberry-Rhubarb Version
Use ½ cup rhubarb and ½ cup diced strawberries. Add ½ teaspoon vanilla extract for extra depth.

Almond-Lemon Rhubarb Loaf
Stir ¼ teaspoon almond extract into the wet ingredients. Sprinkle sliced almonds over the glaze before it sets.

Orange Rhubarb Twist
Replace lemon juice and zest with orange. Add orange zest to the glaze as well.

Rhubarb Muffins
Spoon the batter into muffin tins lined with paper cups. Bake at 350°F for 20–25 minutes or until golden and springy.

Final Thoughts

My son came home late from school, tired and quiet. He walked past the kitchen table, paused, then came back to grab a slice of the lemon rhubarb loaf still sitting under a glass dome. No words, just a satisfied hum between bites. I think food like this—humble, bright, a little unexpected—doesn’t need a special occasion to be special. It becomes memorable simply because it’s shared.

Baking this reminded me of how simple acts—zesting a lemon, folding in rhubarb—can shape the rhythm of a day. The loaf wasn’t just a dessert; it was a way to slow down, notice the light on the counter, listen to a song together, and enjoy something from scratch. Those little rituals tend to stay with you.

Lemon Rhubarb Loaf With Glaze