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A freshly baked Lemon Rhubarb Loaf with bright lemon zest and rhubarb chunks

Lemon Rhubarb Loaf

A delightful blend of tart rhubarb and zesty lemon, this moist loaf cake is perfect for breakfast, snacks, or dessert, and is easy to prepare for bakers of all levels.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine American, Baked Goods
Servings 8 slices
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour Can substitute with gluten-free flour
  • 1 cup sugar Can substitute with coconut sugar or erythritol
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.5 cups unsalted butter, softened Use dairy-free butter alternative for dairy-free option
  • 2 large eggs Use flax eggs for vegan option
  • 0.5 cups buttermilk Can substitute with almond milk mixed with vinegar
  • 1 teaspoon vanilla extract
  • 1 cup chopped rhubarb Can use fresh or frozen, do not thaw frozen
  • Zest of 1 lemon Fresh is recommended
  • Juice of 1 lemon

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice Fresh lemon juice is best

Instructions
 

Preparation

  • Gather all your ingredients, ensuring the butter is softened and rhubarb is chopped.
  • Preheat your oven to 350°F (175°C) and grease the loaf pan.

Mixing

  • In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in buttermilk, vanilla extract, lemon juice, and lemon zest.

Baking

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture; mix until just combined.
  • Gently fold in the chopped rhubarb.
  • Pour batter into the greased loaf pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  • Let cool in the pan for 10-15 minutes before transferring to a wire rack.

Glazing

  • Mix powdered sugar with lemon juice until smooth to create glaze.
  • Once the loaf is completely cool, drizzle the glaze over the top.

Notes

Store the loaf wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week. Can freeze for up to three months. Avoid cutting the loaf while still hot to maintain its texture.
Keyword Dessert Recipe, easy baking, Lemon Rhubarb Loaf, Quick Bread, Sourdough Alternative