Lemon rhubarb loaf has a special place in my heart, especially during those first warm days of spring. I remember my mom making this easy lemon rhubarb loaf every year when the rhubarb stalks started appearing in the garden. The scent of sweet lemon and tart rhubarb baking filled our kitchen, promising something truly delicious. This homemade lemon rhubarb loaf is wonderfully moist and bursting with bright, sunny flavors that just make you happy. Let’s get cooking!
Why You’ll Love This Lemon Rhubarb Loaf
Get ready to fall in love with this fantastic bake! Here’s why this loaf will become a favorite:
- Incredible Flavor: The perfect balance of tart rhubarb and zesty lemon creates a bright, refreshing taste you’ll crave.
- Super Moist Texture: You’ll adore how incredibly moist lemon rhubarb loaf is, thanks to the combination of sour cream and careful baking.
- Quick Prep Time: With just 15 minutes of prep, you can whip up this delicious bread even on a busy weeknight.
- Budget-Friendly: Using simple pantry staples and seasonal rhubarb makes this a wonderfully affordable treat.
- Family Favorite: Kids and adults alike adore the sweet-tart combination, making it perfect for any family gathering.
- Naturally Delicious: Enjoy a wonderfully moist lemon rhubarb loaf that’s bursting with fresh, vibrant flavors.
- Versatile Treat: It’s great for breakfast, brunch, or a delightful afternoon tea.
Ingredients for Lemon Rhubarb Loaf
To make this delightful rhubarb lemon bread recipe, you’ll need these simple ingredients. The combination of tangy rhubarb and bright lemon is what makes this loaf so special. You’ll start by creaming together 1/2 cup butter, softened, with 1 cup sugar until it’s fluffy. Then, I add 2 eggs, one at a time, followed by 1/4 cup fresh lemon juice and the zest of 1 lemon for that amazing citrus punch. For the dry ingredients, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. The secret to a wonderfully moist crumb is 1/2 cup sour cream or plain yogurt. And of course, the star of the show: 1 cup diced rhubarb. For the glaze, you’ll need 1/2 cup powdered sugar and 1–2 tbsp lemon juice, with an optional 1 tbsp rhubarb syrup or compote for color.
How to Make Lemon Rhubarb Loaf
Follow these simple steps to create your own delicious lemon rhubarb loaf. This recipe is straightforward, and the results are incredibly rewarding!
- Step 1: Begin by preheating your oven to 350°F (175°C). Take a loaf pan, grease it well, and then lightly flour it. This ensures your beautiful loaf doesn’t stick.
- Step 2: In a large bowl, cream together the 1/2 cup butter, softened, and 1 cup sugar. Beat them until the mixture is light and fluffy. This step is key for a tender crumb.
- Step 3: Beat in the 2 eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in the 1/4 cup fresh lemon juice and the vibrant zest of 1 lemon. The aroma at this stage is already amazing!
- Step 4: In a separate bowl, whisk together your dry ingredients: 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Step 5: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix; we want a tender loaf!
- Step 6: Now, fold in the 1/2 cup sour cream or plain yogurt, followed by the star ingredient: 1 cup diced rhubarb. The batter will be thick and speckled with ruby-red rhubarb pieces.
- Step 7: Pour the batter into your prepared loaf pan. Smooth the top with your spatula to ensure even baking.
- Step 8: Bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The top should be golden brown, and the kitchen will smell heavenly.
- Step 9: Once baked, let the lemon rhubarb loaf cool in the pan for about 10 minutes. Then, carefully remove it to a wire rack to cool completely. This is part of how to make lemon rhubarb loaf perfectly.
- Step 10: While the loaf cools, prepare the glaze. Whisk together 1/2 cup powdered sugar and 1–2 tbsp lemon juice until smooth. If you’d like a bit of color, stir in the optional 1 tbsp rhubarb syrup or compote.
- Step 11: Drizzle the tangy glaze over the cooled loaf. For a more absorbed glaze, you can drizzle it while the loaf is still slightly warm. Enjoy your beautiful how to make lemon rhubarb loaf creation!
Pro Tips for the Best Lemon Rhubarb Loaf
I’ve learned a few tricks over the years that really elevate this loaf. Follow these tips for a truly amazing bake!
- Dice your rhubarb finely: Small, even pieces of rhubarb ensure it bakes evenly throughout the loaf and distributes that wonderful tartness.
- Don’t overmix the batter: Overmixing develops the gluten in the flour, which can lead to a tough or dense loaf. Mix until just combined.
- Room temperature ingredients: Using room temperature eggs and dairy helps them emulsify better, creating a smoother batter and a more tender result.
- Test for doneness carefully: A toothpick inserted into the center should come out clean, with no wet batter clinging to it.
What’s the secret to perfect Lemon Rhubarb Loaf?
The secret to the best lemon rhubarb loaf lies in the balance of moist ingredients like sour cream and the gentle folding of rhubarb. This ensures a tender crumb and vibrant flavor without overworking the batter.
Can I make Lemon Rhubarb Loaf ahead of time?
Yes! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just ensure it’s covered tightly. This can be a great way to get a head start on your baking. For more baking inspiration, check out our recipes.
How do I avoid common mistakes with Lemon Rhubarb Loaf?
To prevent common issues like why is my lemon rhubarb loaf dry, be careful not to overbake it. Also, ensure your rhubarb is properly diced and mixed in gently. Overmixing the batter is another pitfall that leads to a less tender loaf. For more baking tips, you can explore resources on proper baking techniques, such as those found on King Arthur Baking.
Best Ways to Serve Lemon Rhubarb Loaf
This delightful loaf is wonderfully versatile, perfect for so many occasions. I love serving a thick slice of this lemon rhubarb loaf warm, perhaps with a dollop of fresh whipped cream or a spoonful of vanilla yogurt. It’s also fantastic as a breakfast treat, alongside a cup of coffee or a glass of milk. For a more elegant presentation, consider it a lovely lemon rhubarb tea cake, paired with a light herbal tea or a crisp sparkling wine. You could also serve it with a side of fresh berries or a scoop of lemon sorbet for an extra burst of flavor. If you enjoy this, you might also like our Chinese Style Mango Chicken Stir Fry.
Nutrition Facts for Lemon Rhubarb Loaf
Here are the approximate nutritional details for one slice of this delicious loaf:
- Calories: 210 kcal
- Fat: 9g
- Saturated Fat: 5g
- Protein: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 18g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Lemon Rhubarb Loaf
Properly storing your lemon rhubarb loaf ensures it stays fresh and delicious. After baking, always let the loaf cool completely on a wire rack. Once cool, wrap it tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. This helps maintain its moisture and prevents it from drying out. Stored this way, your rhubarb lemon quick bread will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, though this might slightly affect its texture. If you want to keep this lovely loaf for longer, wrap it well and freeze it for up to 3 months. To reheat, you can gently warm slices in a toaster oven or microwave for a few seconds until just warmed through. This brings back that wonderful fresh-baked aroma and taste! For more delicious bakes, explore our Coconut Chicken Meatballs.
Frequently Asked Questions About Lemon Rhubarb Loaf
What is lemon rhubarb loaf?
A lemon rhubarb loaf is a type of quick bread or cake that features the bright, zesty flavor of lemon combined with the unique tartness of rhubarb. It’s typically made with simple pantry staples and often includes a sweet lemon glaze, making it a delightful treat for any occasion. You can find similar delightful recipes on our Mediterranean Chicken Gyros page.
Can I use frozen rhubarb for this recipe?
Yes, you absolutely can! If using frozen rhubarb, there’s no need to thaw it first. Just toss the frozen rhubarb with a tablespoon of flour before folding it into the batter. This helps absorb any excess moisture and prevents the rhubarb lemon loaf cake from becoming too wet. For other fruit-based recipes, consider our Ground Beef Zucchini Casserole.
What can I use instead of sour cream or yogurt?
If you don’t have sour cream or yogurt on hand, you can substitute it with an equal amount of buttermilk or even full-fat Greek yogurt. These alternatives will provide the necessary moisture and tenderness to your loaf, ensuring it’s wonderfully moist.
Why is my lemon rhubarb loaf not sweet enough?
The tartness of rhubarb can vary, and some people prefer a sweeter loaf. If yours isn’t sweet enough, you can easily adjust the sugar in the batter by adding an extra tablespoon or two. Alternatively, ensure you’ve added the lemon glaze, which provides a lovely sweetness to balance the tartness of the rhubarb.
Variations of Lemon Rhubarb Loaf You Can Try
Looking to mix things up? These rhubarb lemon loaf variations are fantastic ways to customize this classic bake. For a tangier, more tender loaf, try using buttermilk lemon rhubarb loaf by substituting the sour cream with an equal amount of buttermilk. If you love a cozy, warm flavor, consider adding a teaspoon of cinnamon and a half teaspoon of nutmeg to the dry ingredients for a delightful spiced lemon rhubarb loaf. You could also try a gluten-free version by using a good quality gluten-free flour blend, or a vegan option by swapping the butter for vegan butter and the eggs and sour cream for plant-based alternatives like silken tofu or a flax egg and plant-based yogurt. For more baking ideas, see our Hamburger Mushroom Bake.
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Lemon Rhubarb Loaf: Delicious Moist Bake
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender lemon rhubarb loaf with a bright citrus glaze, perfect for spring brunches or afternoon tea. This easy recipe combines tart rhubarb with zesty lemon for a balanced sweet and tangy flavor.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream or plain yogurt
- 1 cup diced rhubarb
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
- Optional: 1 tbsp rhubarb syrup or compote for color
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then mix in lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the sour cream or yogurt, followed by the diced rhubarb.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then remove to a wire rack.
- For the glaze, whisk powdered sugar with lemon juice until smooth. Add rhubarb syrup for color if desired.
- Drizzle over the cooled loaf before serving.
Notes
- Dice rhubarb into small, even pieces for even baking.
- Do not overmix the batter to avoid a tough loaf.
- Use fresh lemons for the best flavor.
- Let the loaf cool before glazing for a thicker glaze, or glaze while warm for a more absorbed glaze.
- Test for doneness by inserting a toothpick into the center.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
