As the days lengthen and the first blush of spring brings forth vibrant produce, there’s a particular joy in baking with seasonal ingredients. Few ingredients capture the essence of spring quite like rhubarb – its distinct tartness is a culinary beacon, signaling warmer days and brighter flavors. This Zesty Rhubarb Sunshine Loaf with Lemon Glaze is a true testament to that seasonal delight, offering an irresistible combination of tender texture, refreshing tang, and a sunshine-bright finish. If you’re searching for an incredibly delicious and relatively easy lemon rhubarb loaf recipe with glaze, your search ends here.
Why You’ll Love This Zesty Rhubarb Sunshine Loaf with Lemon Glaze
This loaf isn’t just a dessert; it’s an experience. Imagine a moist, tender crumb infused with the sweet-tart notes of fresh rhubarb, punctuated by the bright, aromatic zest of lemon. Each bite is a harmonious dance of flavors – the rhubarb providing a delightful tang that is perfectly balanced by the sweetness of the loaf and the glorious, pourable lemon glaze that cascades over the top. It’s a celebration of simplicity and fresh ingredients, making it an ideal choice for a special breakfast, a delightful brunch centerpiece, or an elegant afternoon tea accompaniment. The homestyle comfort meets culinary sophistication in every slice, promising to impress with minimal effort.
Ingredients & Substitutions
Crafting this delightful loaf relies on a few key ingredients, each playing a crucial role in its flavor and texture profile.
- For the Loaf:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened: Ensure your butter is truly softened to room temperature for the best creamed butter and sugar mixture.
- 1 cup granulated sugar
- 2 large eggs: Also at room temperature, they incorporate better into the batter.
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk: This is key for the loaf’s tender crumb and subtle tang. If you don’t have buttermilk, you can easily make your own by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes.
- 1 tablespoon lemon zest: Don’t skimp on this! It provides a significant portion of the “zesty” in our loaf.
- 1 1/2 cups diced fresh rhubarb (about 1/2-inch pieces): Fresh is best, but frozen rhubarb can work. If using frozen, do not thaw; simply toss it with a tablespoon of flour before folding it into the batter to prevent it from sinking to the bottom.
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice: Adjust to achieve your desired consistency – thick and opaque, or thinner and more translucent.
How to Make Your Own Easy Lemon Rhubarb Loaf Recipe with Glaze
Follow these steps to create your own magnificent Zesty Rhubarb Sunshine Loaf:
- Prepare Your Oven & Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for effortless removal later.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this aside.
- Cream Wet Ingredients: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar for about 2-3 minutes, until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and that wonderful lemon zest.
- Combine & Fold: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; it’s crucial not to overmix, as this can lead to a tough loaf. Gently fold in the diced rhubarb, distributing it evenly throughout the batter.
- Bake to Perfection: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If you notice the top browning too quickly, tent the loaf loosely with aluminum foil to prevent over-browning.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. This crucial step allows the loaf to set before you transfer it to a wire rack to cool completely.
- Prepare the Glaze: While your loaf is cooling, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice in a small bowl until smooth. If you prefer a thinner glaze, add more lemon juice, 1/2 teaspoon at a time, until it reaches your desired pourable consistency.
- Glaze & Serve: Once the loaf is completely cool, generously drizzle the lemon glaze over the top, letting it artfully drip down the sides. Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy the sun-kissed flavors!
Tips for Success
- Room Temperature Ingredients: Always ensure your butter and eggs are at room temperature. This allows them to cream together beautifully, creating a smoother, more emulsified batter that results in a tender, well-textured loaf.
- Don’t Overmix: After adding the dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, leading to a tougher, less tender loaf.
- Cool Completely: Resist the urge to glaze a warm loaf! Applying glaze to a hot or even warm loaf will cause it to melt and absorb rather than set into a beautiful, opaque coating. Patience is key for that perfect finish.
- Rhubarb Prep: For fresh rhubarb, trim any woody ends and ensure the pieces are roughly 1/2-inch to ensure they cook evenly and distribute well throughout the loaf.
- Add Extra Zest: For an extra burst of aromatic lemon, sprinkle a little additional lemon zest over the wet glaze just after drizzling.
Serving Suggestions
This Zesty Rhubarb Sunshine Loaf is wonderfully versatile. Serve it sliced thick for breakfast alongside a hot cup of coffee or tea. It makes an elegant addition to any brunch spread, perhaps with a side of fresh berries. For an afternoon pick-me-up, a slice with a glass of iced tea or lemonade is pure bliss. The vibrant flavors also make it a fantastic light dessert after a meal. If you enjoy bright, zesty flavors, you might also like our Zesty Lemonade Puppy Chow Snack for another refreshing treat.
Storage & Reheating
This delicious loaf stores remarkably well. Keep it at room temperature in an airtight container for up to 3 days, where it will maintain its moist texture. If you need to keep it longer, transfer it to the refrigerator, where it will stay fresh for up to 5 days. While it’s best enjoyed at room temperature, you can gently warm individual slices in the microwave for a few seconds if you prefer a slightly warm bite.
FAQ
Can I use frozen rhubarb?
Yes, you can! Do not thaw the frozen rhubarb before adding it to the batter. Toss the frozen pieces with about a tablespoon of the all-purpose flour from the recipe before gently folding them into the batter. This helps prevent the rhubarb from sinking to the bottom of the loaf and distributing excess moisture.
Why is buttermilk important for this recipe?
Buttermilk is crucial for two main reasons: its acidity reacts with the baking soda to create a light and tender crumb, and it adds a subtle tang that complements the rhubarb and lemon beautifully, enhancing the overall flavor profile of the loaf.
My glaze is too thin/thick. How do I fix it?
If your glaze is too thin, slowly whisk in a little more powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add more fresh lemon juice, 1/2 teaspoon at a time, until it becomes pourable.
Can I add nuts or other fruits?
While this loaf is perfect as is, you could certainly experiment! A handful of chopped walnuts or pecans could add a nice textural contrast. However, stick to the recipe first to appreciate its classic flavors. If you appreciate the convenience and comfort of a loaf baked in the oven but are craving something savory, explore options like a Cheesy Garlic Chicken Loaf for dinner.
There’s something truly special about baking with the seasons, and this Zesty Rhubarb Sunshine Loaf with Lemon Glaze is the quintessential spring bake. Its vibrant flavors, tender texture, and irresistible lemon drizzle make it a memorable treat for any occasion. Simple to prepare yet elegantly delicious, it invites you to savor the bright, cheerful essence of spring in every single slice. Enjoy the culinary sunshine!
Zesty Rhubarb Sunshine Loaf with Lemon Glaze
Imagine the vibrant tang of fresh rhubarb dancing with the bright, citrusy kiss of lemon, all wrapped up in a tender, moist loaf. This delightful baked good is a true celebration of spring, perfect for breakfast, brunch, or an afternoon pick-me-up. Topped with a luscious, sweet-tart lemon glaze, every slice offers a burst of refreshing flavor and an irresistible texture that will have everyone reaching for seconds. It’s surprisingly simple to make, yet elegant enough for any gathering.
- Total Time: 1 hour 15 minutes
- Yield: 8-10 slices 1x
Ingredients
- For the Loaf:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice)
- 1 tablespoon lemon zest
- 1 1/2 cups diced fresh rhubarb (about 1/2-inch pieces)
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the diced rhubarb.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- While the loaf cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a pourable consistency.
- Once the loaf is completely cool, drizzle the lemon glaze generously over the top, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy!
Notes
For best results, ensure your butter and eggs are at room temperature. If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes before using. This loaf stores well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For extra zest, sprinkle a little extra lemon zest over the glaze just after drizzling.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Baked Good
- Method: Baking
- Cuisine: Homestyle
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 380
- Sugar: 45g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg