Have you ever wondered how mixing sweet and tart flavors can create a perfect dessert? If so, you’re in for a treat with our Lemon Rhubarb Loaf with Glaze! Not only does this delightful loaf bring together the refreshing zing of lemon and the unique tang of rhubarb, but research suggests that sweeter treats can actually boost mood and creativity. This recipe is not only delicious but also quick and simple to prepare, making it the perfect addition to any brunch or afternoon tea.

Ingredients Needed

For an irresistible Lemon Rhubarb Loaf with Glaze, you’ll need the following ingredients:

1/2 cup butter, softened: This gives the loaf a rich, moist texture.
1 cup sugar: Adds sweetness and helps with browning the crust.
2 eggs: Provides structure and moisture.
1/4 cup lemon juice: The star ingredient that enhances the refreshing flavor.
Zest of 1 lemon: Intensifies the citrus flavor.
1 1/2 cups all-purpose flour: The base for the loaf.
1/2 tsp baking powder: Helps the loaf rise.
1/2 tsp baking soda: Offers a bit of lift and lightness.
1/4 tsp salt: Balances sweetness and amplifies flavor.
1/2 cup sour cream or yogurt: Adds moisture and tanginess.
1 cup diced rhubarb: Brings that unique tart flavor.

Glaze Ingredients:

1/2 cup powdered sugar: Sweetens and thickens the glaze.
1–2 tbsp lemon juice: Adds a zesty kick.
Optional: 1 tbsp rhubarb syrup or compote for color: Enhances flavor and visual appeal.

Timing

Baking our Lemon Rhubarb Loaf with Glaze takes approximately 90 minutes—which is about 20% less time than the average baking recipe. Here’s the breakdown:

Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Cooling Time: 20-30 minutes

How to Make Lemon Rhubarb Loaf with Glaze

Ready to dive into the delightful baking process? Let’s get started!

Step 1: Preheat and Prepare

Preheat your oven to 175°C (350°F). Grease a loaf pan to ensure your loaf doesn’t stick.

Step 2: Cream Ingredients Together

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs, lemon juice, and lemon zest, mixing well to combine.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined.

Step 4: Incorporate Sour Cream

Add the sour cream (or yogurt) into the mixture and stir until the batter is smooth and heavenly.

Step 5: Fold in Rhubarb

Gently fold in the diced rhubarb, ensuring it’s evenly distributed throughout the batter.

Step 6: Bake the Loaf

Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, checking with a toothpick that should come out clean when inserted into the center.

Step 7: Cool Down

Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Prepare Glaze and Drizzle

For the glaze, mix the powdered sugar and lemon juice, adding rhubarb syrup or compote to enhance color and flavor. Drizzle over your cooled loaf for that perfect sweet finish.

Nutritional Information

The estimated nutritional content per slice (based on 12 slices) of this Lemon Rhubarb Loaf with Glaze is approximately:

Calories: 160
Protein: 2g
Carbohydrates: 25g
Fat: 6g
Fiber: 1g
Sugar: 12g

Healthier Alternatives For Lemon Rhubarb Loaf with Glaze

Want to make this loaf a bit lighter? Consider these alterations:

Substitute whole-grain flour for all-purpose flour to increase fiber.
Use Greek yogurt instead of sour cream for a protein boost.
Replace granulated sugar with stevia or monk fruit sweetener for a lower-calorie option.

Serving Suggestions

Serve your Lemon Rhubarb Loaf with Glaze sliced and topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair it with a cup of herbal tea for a refreshing afternoon pick-me-up or serve it as a stunning centerpiece for your brunch table.

Common Mistakes To Avoid

To ensure your loaf turns out perfectly, watch for these common pitfalls:

Overmixing: This can lead to a dense loaf. Mix until just combined.
Not measuring accurately: Use a kitchen scale for precise measurements, especially for flour.
Not testing for doneness: Always check with a toothpick; if it comes out with wet batter, your loaf needs more time.

Storing Tips For Lemon Rhubarb Loaf with Glaze

To enjoy your loaf later, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, freeze it for up to three months. Just remember to let it thaw completely before glazing!

Conclusion

In conclusion, our Lemon Rhubarb Loaf with Glaze is a delicious dessert bursting with flavor. Easy to make and delightful to consume, it’s perfect for any gathering or a quiet afternoon at home. Try this recipe today and let us know how it turns out! Share your experience or explore related posts for more delightful baking ideas.

Frequently Asked Questions

Can I use frozen rhubarb instead of fresh?

Yes, you can substitute frozen rhubarb—just ensure it’s thawed and well-drained.

How can I make the loaf less sweet?

Reduce the amount of sugar by 1/4 cup and adjust based on your taste preferences.

What can I use if I don’t have a loaf pan?

You can use a round cake pan; just adjust the baking time as necessary and check for doneness.

Is there a vegan version of this recipe?

You can replace butter with vegan substitutes and use flax eggs for a vegan-friendly option.

Can I add other fruits for more flavor?

Absolutely! Berries, such as blueberries or strawberries, can complement the flavors beautifully in this recipe.

Lemon Rhubarb Loaf with Glaze

Author: linda
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delightful loaf combining sweet and tart flavors, perfect for brunch or afternoon tea.

Ingredients

Scale

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup lemon juice
Zest of 1 lemon
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream or yogurt
1 cup diced rhubarb

1/2 cup powdered sugar for glaze
1–2 tbsp lemon juice for glaze
Optional: 1 tbsp rhubarb syrup or compote for glaze

Instructions

Preheat your oven to 175°C (350°F) and grease a loaf pan.
Cream together the softened butter and sugar until light and fluffy. Add in the eggs, lemon juice, and lemon zest, mixing well.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined.
Add the sour cream (or yogurt) and stir until the batter is smooth.
Gently fold in the diced rhubarb.
Pour the batter into your prepared loaf pan and bake for 50-60 minutes.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, mix the powdered sugar and lemon juice, adding rhubarb syrup or compote if desired. Drizzle over your cooled loaf.

Notes

Serve with whipped cream or vanilla ice cream and enjoy with herbal tea.

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 12g
Sodium: 200mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: lemon, rhubarb, dessert, loaf, baking, brunch