Lemon Rhubarb Loaf with Glaze
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| Source | Modern Mom's Kitchen |
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| Rating | (unrated) |
Ingredients
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain yogurt
- 1 cup chopped rhubarb (fresh or thawed from frozen)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- Extra chopped rhubarb for topping (optional but so cute)
Preparation
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy lifting.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside while we get to the good stuff.
In another large bowl, cream the butter and sugar until light and fluffy—about 2 minutes. Add the eggs one at a time, beating well after each. Mix in lemon zest and juice.
Stir in the sour cream, then gradually add the dry ingredients. Mix just until combined.
Gently fold in the rhubarb, trying not to overmix (we want chunks of joy, not mush).
Pour the batter into your loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean. Let it cool completely before glazing. I know, the waiting is the hardest part!
For the glaze, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle generously over the cooled loaf and top with extra rhubarb if you’re feeling fancy.
