Ah, Lemon Rhubarb Loaf with Glaze! Allow me to take you on a delicious journey with this delightful treat. I have a soft spot for this recipe because it reminds me of sunny afternoons spent in my grandmother’s garden, where rhubarb grew wild with abandon. We’d pluck it fresh from the ground, and she would whip up this vibrant loaf that combined the tartness of rhubarb with the zesty pop of lemon. It’s like a slice of spring on a plate!
Every bite of this loaf is a beautiful marriage between tangy and sweet, and let me tell you, the glaze on top? Pure magic! I love serving this cake at afternoon teas or just enjoying it with my morning coffee—it’s one of those recipes that makes you feel like you’ve stepped into a cozy café, even if you’re just in your own kitchen. So, let’s buckle up and get to baking this fantastic Lemon Rhubarb Loaf!
What’s in Lemon Rhubarb Loaf with Glaze?
Lemon Zest: Ah, the star of the show! Fresh lemon zest brightens up the loaf with its refreshing citrusy aroma. I always make sure to use organic lemons, as they’re unwaxed and lend more robust flavor.
Rhubarb: This vibrant, tart vegetable adds depth and a beautiful pink hue to the loaf. Fresh is always best, but if you can’t find it, frozen makes a decent substitute. Just let it thaw and drain excess water.
Granulated Sugar: Sweetness is key! The sugar balances the tartness of the rhubarb and the zing of the lemon, creating a harmonious flavor.
Butter: Nothing beats the richness of butter in baked goods! It gives the loaf a beautifully moist texture. I prefer unsalted butter, so I can control the saltiness in my baking.
Eggs: These little nuggets of goodness provide structure and moisture to the loaf. Plus, they’re packed with essential proteins.
Flour: All-purpose flour is what holds everything together. I’ve experimented with whole wheat flour for a healthier twist, and it works well too!
Baking Powder: A leavening agent that helps our loaf rise and become light and fluffy.
Powdered Sugar: This is for the glaze! It gives the perfect sweetness and that lovely smooth, shiny finish when mixed with lemon juice.
Is Lemon Rhubarb Loaf with Glaze Good for You?
While I wouldn’t call this loaf a health food, it does have a few redeeming qualities!
Rhubarb: This gorgeous vegetable is high in antioxidants and fiber, which can aid digestion. It also has a low calorie count, making it a guilt-free indulgence.
Lemon: Packed with vitamin C, lemons are great for boosting your immune system and adding a little zing to your day.
Just keep in mind that this loaf has sugar and butter, so moderation is key! It’s all about balance. Enjoy this as an occasional treat or a delightful dessert after a wholesome meal.
Ingredients
– 1 cup chopped fresh or frozen rhubarb (about 150g)
– 1 tbsp lemon zest (from about 1 lemon)
– 1 cup granulated sugar (200g)
– 1/2 cup unsalted butter, softened (113g)
– 2 large eggs
– 1 1/2 cups all-purpose flour (190g)
– 2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup lemon juice (about 1-2 lemons)
– 1 cup powdered sugar (125g) for the glaze
This recipe yields about 8 slices of delightful lemon rhubarb loaf.
How to Make Lemon Rhubarb Loaf with Glaze?
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan or line it with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy. Imagine that buttery goodness!
3. Beat in the eggs, one at a time. Make sure each is fully incorporated before adding the next.
4. Add in the lemon zest and lemon juice, mixing until combined.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix!
7. Fold in the chopped rhubarb gently. You want those lovely pieces to stay intact!
8. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and enough lemon juice until smooth and drizzle-able. Pour it over the cooled loaf.
Serving Suggestions for Your Lemon Rhubarb Loaf
Once your delightful Lemon Rhubarb Loaf is cool and glazed, slice it up and serve it with a cup of tea, or how about pairing it with some fresh whipped cream and berries? You can even toast slices of it for breakfast!
For a twist, try adding chopped nuts or even a little poppy seeds for texture. Don’t be afraid to get creative!
Baking this Lemon Rhubarb Loaf with Glaze is like giving yourself a hug from the inside—sweet, tangy, and full of nostalgia. I can’t wait for you to try it! Share your experiences or any twists you put on it in the comments. Happy baking!
