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Lemon Rhubarb Loaf with Glaze

Lemon Rhubarb Loaf with Glaze

Delight in this moist Lemon Rhubarb Loaf with Glaze, a zesty spring treat featuring fresh lemon and tart rhubarb.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Spring
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups all-purpose flour Can substitute with a gluten-free flour blend
  • 1 cup granulated sugar Can be reduced for a less sweet loaf
  • 1 tablespoon baking powder Ensure freshness for best results
  • 0.5 teaspoon salt Enhances flavor
  • 0.5 cup unsalted butter Melted; can substitute with vegetable oil for a dairy-free version
  • 2 large eggs Binds ingredients together
  • 0.25 cup fresh lemon juice Preferably fresh
  • 1 tablespoon fresh lemon zest Best if not substituted
  • 1 to 1.5 cups chopped rhubarb Use thawed if frozen
For the Lemon Glaze
  • 1 cup powdered sugar Sift for smoother texture
  • 2 tablespoons fresh lemon juice Ensure it complements the loaf

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it with butter or lining it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until mixed.
  3. In another bowl, combine melted butter, eggs, lemon juice, and zest. Whisk until blended.
  4. Combine wet and dry ingredients, stirring gently. Fold in chopped rhubarb.
  5. Transfer batter to the prepared pan, smoothing the top.
  6. Bake for 50 to 60 minutes until golden and a toothpick inserted comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Prepare the glaze by whisking powdered sugar and lemon juice, then drizzle over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store leftovers tightly wrapped in plastic or foil for up to 3 days at room temperature, or refrigerate for up to a week.

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