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Lemon Rhubarb Loaf with Glaze Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8-10 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Lemon Rhubarb Loaf with Glaze is a perfect balance of tart and sweet flavors. Moist and tender, it features fresh rhubarb folded into a lemon-infused batter and finished with a tangy lemon glaze. Ideal for breakfast, afternoon tea, or a light dessert, this easy-to-make loaf combines vibrant citrus notes with the unique texture and flavor of rhubarb for a refreshing treat.

Ingredients

Scale

For the Lemon Rhubarb Loaf

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 cup rhubarb, chopped

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, ensuring a smooth texture for the batter.
  3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them and maintain the batter’s consistency.
  4. Incorporate Lemon Flavor: Stir in the lemon juice and lemon zest to infuse the batter with fresh citrus flavor.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda to evenly distribute the leavening agents.
  6. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing and toughening the loaf.
  7. Fold in Rhubarb: Carefully fold the chopped rhubarb into the batter to ensure even distribution without crushing the pieces.
  8. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top for even baking.
  9. Bake: Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  10. Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
  11. Prepare and Apply Glaze: Whisk together the powdered sugar and lemon juice until smooth to make the glaze, then drizzle it over the cooled loaf for a sweet, tangy finish.

Notes

  • Do not overmix the batter after adding the dry ingredients to keep the loaf tender.
  • Chopped rhubarb adds a nice tartness; ensure it is evenly distributed to avoid concentrated spots.
  • The glaze consistency can be adjusted by adding more or less lemon juice depending on desired thickness.
  • Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This loaf can be served as a breakfast treat, snack, or dessert paired nicely with tea or coffee.

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