Lemon and rhubarb may not be your everyday duo, but once you try them together, you’ll wonder why you waited so long. This Lemon Rhubarb Loaf is vibrant, moist, and just the right amount of sweet and tart. It’s the kind of bake that feels both nostalgic and fresh—perfect for slow mornings, after-dinner treats, or wrapping up as a gift.
Let’s walk you through this citrusy, rhubarb-infused loaf that’s simple enough for beginners and delicious enough to impress anyone lucky enough to snag a slice.
Why You’ll Love This Lemon Rhubarb Loaf
Zesty and Tangy
The blend of fresh lemon zest and juice with tart rhubarb creates a bright, zingy profile that wakes up your palate without overwhelming it.
Moist and Tender
Rhubarb naturally adds moisture as it bakes, which keeps the loaf soft and satisfying. Combined with melted butter and eggs, the texture is rich but not heavy.
Easy to Make
You don’t need a mixer or fancy tools—just basic kitchen equipment and a few bowls. The process is quick and forgiving, making it perfect even for beginner bakers.
Versatile Delight
Whether you’re enjoying it with morning coffee, bringing it to a brunch, or gifting it in a wrap of parchment and twine, this loaf fits right in.
Crowd-Pleaser
With its glossy glaze and pop of citrus, it’s a guaranteed hit at gatherings, potlucks, and bake sales.
Ingredients You’ll Need
Serves 8–10
For the Loaf
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- Zest and juice of 1 large lemon (about 2–3 tbsp juice)
- 1 cup finely chopped fresh rhubarb (about 2–3 stalks)
For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice (adjust to desired consistency)
- Zest of 1 lemon, for garnish
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to make removal easier.
Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumping.
Combine the Wet Ingredients
In a large bowl, combine the sugar, melted butter, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is smooth and pale yellow.
Fold in the Rhubarb
Slowly add the dry ingredients to the wet, stirring until just combined. Overmixing can result in a tough loaf, so be gentle here.
Fold in the finely chopped rhubarb with a spatula, ensuring it’s spread evenly throughout the batter.
Bake the Loaf
Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, lightly tent it with foil for the final 10–15 minutes.
Cool Before Glazing
Let the loaf rest in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This prevents the glaze from melting too much when applied.
Prepare and Drizzle the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add the lemon juice gradually to control the consistency.
Once the loaf is completely cool, drizzle the glaze over the top and sprinkle with fresh lemon zest for extra brightness and color.
Why This Recipe Works
- Rhubarb’s Natural Moisture keeps the loaf soft and flavorful without the need for extra oils or dairy.
- Lemon Enhances Rhubarb with its bright acidity, cutting through the sugar and lifting the overall flavor.
- Balanced Texture from a well-measured ratio of wet to dry ingredients.
- No Fancy Equipment Needed—just mix, bake, and enjoy.
Variations to Try
Add Berries
Fresh blueberries, raspberries, or strawberries pair beautifully with rhubarb and can be folded in for a juicy twist.
Spice It Up
Add a pinch of cinnamon, nutmeg, or cardamom to the batter for warm undertones.
Make It Gluten-Free
Use a 1:1 gluten-free flour blend. Just be sure to mix gently and avoid overworking the batter.
Try Different Citrus
Swap lemon for lime or orange to change the flavor profile while keeping that citrus punch.
Add a Streusel Topping
Combine 1/4 cup flour, 2 tbsp sugar, and 1 tbsp melted butter. Crumble this over the batter before baking for added texture and flavor.
Tips for Success
- Use Fresh Rhubarb: Look for firm stalks with vibrant red or pink coloring. Avoid the leaves—they’re toxic!
- Avoid Overmixing: Stir until the ingredients are just combined to keep the loaf light.
- Cool Before Glazing: Don’t rush the glaze—let the loaf cool fully or the glaze will melt and slide off.
- Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze for Later: Wrap tightly and freeze for up to 2 months. Thaw at room temperature overnight.
Serving Suggestions
A Brunch Star
Serve alongside coffee, tea, and a fruit platter for an elegant spread.
Pretty Presentation
Add edible flowers or a sprig of mint for an extra pop when serving guests.
Gift-Worthy
Wrap slices or the entire loaf in parchment and tie with string for a thoughtful homemade gift.
FAQs
What does rhubarb taste like in baked goods?
Rhubarb adds a tart, slightly sour flavor that balances the sweetness of baked goods. It softens beautifully in the oven and blends well with fruits and citrus.
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just thaw it first and pat it dry with paper towels to remove excess moisture.
Do I need to peel rhubarb?
No, peeling rhubarb isn’t necessary unless the stalks are particularly stringy or tough. Simply chop them finely and they’ll break down during baking.
What other glazes can I use?
You can make a vanilla glaze by swapping lemon juice with milk and adding a touch of vanilla extract. A cream cheese glaze is also a rich alternative.
Can I make this loaf ahead of time?
Yes! In fact, the flavors deepen after a day. Bake and cool it fully, then store covered until ready to glaze and serve.
Final Thoughts
This Lemon Rhubarb Loaf is a vibrant, refreshing take on traditional sweet bread. With its moist crumb, citrus zing, and simple preparation, it’s the kind of recipe you’ll keep coming back to. Whether you’re enjoying it fresh from the oven, gifting it, or sneaking a late-night slice, it never disappoints.