Lemon Rhubarb Loaf with Glaze

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Golden, tender, and bursting with tart rhubarb and citrusy zest, this Lemon Rhubarb Loaf with Glaze is the kind of bake that makes spring and summer mornings brighter. Each slice is rich with lemon flavor, punctuated by soft pieces of rhubarb that melt into the moist crumb. The final drizzle of sweet lemon glaze takes it to dessert-level territory while still feeling at home next to your morning coffee.

It walks the perfect line between indulgent and refreshing. Whether you serve it as an afternoon treat, a brunch centerpiece, or a late-night snack, this loaf delivers balanced tang and sweetness. It also makes a beautiful edible gift, especially when wrapped in parchment and tied with twine.

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Ingredients for this Lemon Rhubarb Loaf with Glaze

For the loaf:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup buttermilk (or milk with 1 tsp lemon juice)
• 1 1/4 cups diced fresh rhubarb

For the glaze:

• 1 cup powdered sugar
• 1 1/2 to 2 tablespoons fresh lemon juice
• Optional: thin lemon slices or zest for garnish

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Step 1: Prep your ingredients

Preheat your oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper, allowing the sides to overhang slightly for easier removal later. Dice your rhubarb and zest the lemon.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream the butter and sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the granulated sugar until light and fluffy—about 2-3 minutes.

Step 4: Add wet ingredients

Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Mix until smooth.

Step 5: Combine and fold in rhubarb

Alternate adding the flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour. Mix until just combined. Gently fold in the diced rhubarb with a spatula.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent with foil.

Step 7: Cool and glaze

Let the loaf cool in the pan for about 15 minutes, then lift it out using the parchment overhang and let it cool completely on a wire rack. While it cools, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the loaf once it has cooled.

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Frequently Asked Questions

Can I use frozen rhubarb?

Yes! Just make sure to thaw and drain it well before using to avoid excess moisture in the batter.

What if I don’t have buttermilk?

You can substitute by mixing 1/2 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

How do I know when the loaf is done?

Insert a toothpick in the center; it should come out clean or with just a few crumbs. Avoid overbaking to keep it moist.

Can I make this loaf gluten-free?

Yes, use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

How do I keep the glaze from soaking in too much?

Wait until the loaf is completely cool before glazing. A warm loaf will absorb more of the glaze.

What can I add for extra texture?

Chopped nuts like almonds or walnuts, or even shredded coconut, can be folded in with the rhubarb for a bit of crunch.

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