Description

This Lemon Rhubarb Loaf with Glaze brings together the zing of citrus and the soft tartness of rhubarb in a golden, moist loaf that bakes up beautifully every time. Perfect for quick breakfast ideas, casual brunches, or even a healthy snack alternative, this easy recipe is packed with bright flavor and texture.

The simple lemon glaze seeps into every crevice, adding a glossy finish and a touch of sweetness that balances the rhubarb perfectly. Whether you’re looking for food ideas to impress guests or dinner ideas that double as dessert, this loaf covers it all. The smell alone while it bakes is enough to bring smiles to any kitchen.

Ingredients

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

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
In a bowl, whisk flour, baking soda, baking powder, and salt.
Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then vanilla and lemon zest.
Alternate adding the dry mix and buttermilk. Mix gently until just combined.
Fold in diced rhubarb.
Pour batter into the pan and smooth the top.
Bake 50–60 minutes. Check doneness with a toothpick.
Cool 15 minutes in the pan, then fully on a rack.
Mix glaze ingredients and drizzle over the cooled loaf.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast