I still remember the first time rhubarb ever made its way into my kitchen. My grandmother had just returned from the market with bright pink stalks tucked under her arm and a spark in her eyes. “It’s tart, it’s bold, and it makes you feel alive,” she said as she set to work. That day, we baked a cake that filled the house with the scent of lemon and love and this Lemon Rhubarb Loaf with Glaze is my heartfelt tribute to her.
This loaf is the kind of treat that brings everyone to the table, whether it’s Sunday brunch or just a sweet midweek surprise. And oh, the glaze don’t even think of skipping it. It’s like a sunshine kiss on top of a cozy hug.
Ingredients That Sing
Here’s everything you’ll need for this lemon rhubarb loaf, along with a few Maria-style notes because, well, that’s just how we do it in my kitchen.
For the Loaf:
- 1/2 cup butter, softened
Real butter, please. The flavor is richer, warmer, and so much more comforting. - 1 cup sugar
Granulated white sugar gives the perfect balance to rhubarb’s tart edge. - 1 1/2 cups all-purpose flour
Sift it if you can. Makes the crumb just a bit more tender. - 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
Room temperature eggs blend better and lift that loaf just right. - 1/4 cup lemon juice
Freshly squeezed if possible. The bottled stuff just can’t compete. - Zest of 1 lemon
This is where the perfume lives. Don’t leave it out. - 1 cup rhubarb, chopped
Fresh or frozen is fine, just be sure to drain it well if frozen. You want flavor, not soggy cake.
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice
Adjust to your preferred level of tangy sweetness.
Let’s Bake Something Beautiful Together
1. Prepare the oven.
Preheat it to 350°F (175°C), and grease your loaf pan. I like to line mine with parchment for easier lifting.
2. Cream the butter and sugar.
Use a handheld mixer or good old elbow grease just cream them until fluffy and pale. It’s the base of our beautiful loaf.
3. Add the eggs.
One at a time, mixing well after each. You’ll start seeing that gorgeous golden texture come together.
4. Stir in lemon juice and zest.
Don’t worry if the mixture looks a bit curdled it’s just the lemon juice reacting. Trust the process.
5. Mix the dry ingredients.
In another bowl, whisk together the flour, baking powder, and baking soda.
6. Combine gently.
Add the dry ingredients to the wet in batches, stirring just until combined. Overmixing is the enemy of tender cake, my friend.
7. Fold in the rhubarb.
Use a spatula or wooden spoon and fold it in lovingly, as if you’re tucking it into bed.
8. Bake.
Pour into your prepared pan and bake for 50 to 60 minutes. Your kitchen will smell like lemon dreams.
9. Cool it down.
Let the loaf rest in the pan for about 10 minutes, then transfer to a wire rack.
10. Drizzle with glaze.
Whisk the powdered sugar and lemon juice until smooth and spoon it right over the top. Let it drip down the sides it’s beautiful that way.
Maria’s Tips From the Heart
- Use fresh rhubarb when you can. The tartness sings brighter.
- Freeze slices wrapped in parchment and foil. Great for last-minute guests or when you need a little pick-me-up.
- Pair it with tea. My grandmother always served it with a steaming cup of mint tea it’s how we made even ordinary days feel special.
More tasty ideas: The Carrot Cake Poke Cake That Took Me Back to My Mama’s Kitchen
If You Make This, You’re Part of My Kitchen Now
If you make this Lemon Rhubarb Loaf with Glaze, I’d love to see how it turns out. Maybe you’ll tuck in a few strawberries, or maybe you’ll add a Moroccan spice twist like I sometimes do. Whatever your version, tag me—I’ll be smiling with flour-dusted hands, cheering you on from my own little corner of the world.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just thaw it completely and drain off the extra moisture. You want the rhubarb flavor, not the water.
Can I make this vegan?
Absolutely. Use flax eggs and swap in your favorite vegan butter. The loaf will still be rich, bright, and full of love.
What if my loaf turns out too dry?
That usually means it was overbaked or overmixed. Try adding a touch of yogurt next time or a little more lemon juice to the batter for moisture.
Lemon Rhubarb Loaf with Glaze
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Loaf
- 0.5 cup Butter softened
- 1 cup Sugar
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 large Eggs
- 0.25 cup Lemon juice freshly squeezed
- 1 Zest of lemon
- 1 cup Rhubarb chopped
Glaze
- 1 cup Powdered sugar
- 2-3 tablespoons Lemon juice adjust for desired consistency