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Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze
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The Lemon Rhubarb Loaf with Glaze is a moist, tender baked treat combining the bright tartness of lemon with the unique sharpness of fresh rhubarb. Finished with a glossy, sweet lemon glaze, this loaf is perfect for breakfast, teatime, or dessert, offering a balance of sweet and tart flavors along with a visually stunning pinkish hue.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh rhubarb, chopped into small even pieces
  • 2 fresh lemons, zest and juice
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup granulated sugar (can substitute with coconut sugar or honey)
  • 3 large eggs
  • ½ cup unsalted butter, softened (or neutral oil for dairy-free)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Rhubarb: Wash and chop fresh rhubarb into small, uniform pieces to ensure even distribution and prevent sogginess in the final loaf.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt to help your loaf rise evenly and achieve proper texture.
  3. Cream Butter and Sugar: In a separate large bowl, beat softened butter with granulated sugar until light and fluffy, creating a smooth base for your batter.
  4. Add Eggs, Lemon, and Vanilla: Incorporate eggs one at a time into the butter mixture, then stir in fresh lemon zest, lemon juice, and vanilla extract for bright, fragrant flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, folding carefully to avoid overmixing, which keeps the loaf tender.
  6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, distributing it evenly without crushing the pieces.
  7. Bake the Loaf: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Prepare and Apply the Glaze: Mix powdered sugar with lemon juice to form a smooth glaze, then drizzle generously over the cooled loaf for a shiny, tangy finish.

Notes

  • Use fresh, firm rhubarb for the best color and crunch.
  • Do not overmix the batter; stir just until combined to keep the loaf light and tender.
  • Check doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
  • Allow the loaf to cool completely before glazing to prevent the glaze from melting and losing its shine.
  • If the rhubarb is especially tart, add an extra tablespoon of sugar for balance.
  • Frozen rhubarb can be used if thawed and drained of excess liquid.
  • This recipe is suitable for beginners due to its straightforward ingredients and simple steps.
  • Lime zest and juice can substitute lemon for a different citrus flavor.
  • For dairy-free, substitute butter with plant-based butter or oil.

Nutrition

Keywords: lemon rhubarb loaf, glazed loaf, tart and sweet loaf, rhubarb dessert, lemon cake

Find it online: https://sophiemelody.com/lemon-rhubarb-loaf-with-glaze/