Lemon Rhubarb Loaf with Glaze is a delightful dessert that perfectly combines the tangy taste of rhubarb with refreshing lemon. This loaf is not only easy to make, but it also brings a burst of flavor to your table. Its sweet, zesty glaze adds the finishing touch, making it a perfect treat for any occasion.
Why make this recipe
There are many reasons to make this Lemon Rhubarb Loaf. First, it is a wonderful way to use fresh rhubarb when it is in season. Second, the combination of lemon and rhubarb creates a bright and tangy flavor that is refreshing and unique. Finally, this loaf is simple to prepare, requiring just a few basic ingredients that are easy to find. It’s great for breakfast, snacks, or dessert!
How to make Lemon Rhubarb Loaf with Glaze
Ingredients:
- 1 cup rhubarb, chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons lemon juice (for glaze)
Directions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and vanilla extract.
- In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, mix powdered sugar and lemon juice until smooth.
- Once the loaf has cooled, drizzle the glaze on top and serve.
How to serve Lemon Rhubarb Loaf with Glaze
Serve the Lemon Rhubarb Loaf sliced, with the glaze drizzled generously on top. It can be enjoyed on its own or with a side of whipped cream or vanilla ice cream for an extra treat. It’s perfect for tea time or as a dessert after dinner.
How to store Lemon Rhubarb Loaf with Glaze
To store the Lemon Rhubarb Loaf, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container and refrigerate for up to a week. You can also freeze it for up to 3 months. Just make sure to glaze it after thawing for the best flavor.
Tips to make Lemon Rhubarb Loaf with Glaze
- Make sure the rhubarb is fresh and tender for the best taste.
- Avoid overmixing the batter to keep the loaf light and fluffy.
- Let the loaf cool completely before adding the glaze to prevent it from melting away.
- You can adjust the amount of lemon juice in the glaze to suit your taste.
Variation
For a different flavor, try adding chopped nuts, such as walnuts or pecans, to the batter. You can also experiment with other fruits like strawberries or blueberries, which pair well with rhubarb.
FAQs
Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before adding it to the batter.
Q: Can I make this loaf without eggs?
A: Yes, you can use substitutes like applesauce or a flax egg in place of the eggs if you need a vegan option.
Q: How can I tell if the loaf is done baking?
A: Check if the loaf is done by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the loaf is ready. If it comes out wet, give it more baking time.
Lemon Rhubarb Loaf with Glaze
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and vanilla extract.
- In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, mix powdered sugar and lemon juice until smooth.
- Once the loaf has cooled, drizzle the glaze on top and serve.