Lemon Rhubarb Loaf with Glaze (Print Version)

Moist, tangy loaf with fresh lemon and juicy rhubarb pieces, finished with a simple zesty glaze for summer enjoyment.

# Ingredients:

→ Loaf

01 - 1/2 cup butter, softened
02 - 1 cup sugar
03 - 2 large eggs
04 - 1/4 cup freshly squeezed lemon juice
05 - Zest of 1 lemon
06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1/2 cup sour cream or yogurt
11 - 1 cup diced rhubarb

→ Glaze

12 - 1/2 cup powdered sugar
13 - 1–2 tablespoons lemon juice
14 - Optional: 1 tablespoon rhubarb syrup or compote for color

# Steps to Follow:

01 - Preheat your oven to 175°C (350°F). Grease and line a 9x5-inch loaf pan.
02 - In a large bowl, cream the butter and sugar together until light and fluffy.
03 - Beat in the eggs, one at a time, then add the lemon juice and lemon zest.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the sour cream or yogurt until the batter is smooth.
06 - Gently fold in the diced rhubarb.
07 - Pour the batter into the prepared loaf pan and spread evenly.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the loaf to cool completely in the pan for about 10 minutes, then transfer to a wire rack to cool fully.
10 - To make the glaze, whisk together powdered sugar and lemon juice until smooth. Add rhubarb syrup for color if using.
11 - Drizzle the glaze over the cooled loaf. Slice and serve.

# Additional Notes:

01 - For extra color and flavor, swirl rhubarb syrup into the glaze.
02 - You can substitute Greek yogurt for sour cream for a tangier loaf.
03 - Frozen rhubarb can be used, but thaw and drain it well before adding.
04 - Loaf can be stored tightly wrapped at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.
05 - Make sure the loaf is completely cooled before glazing to prevent the glaze from melting off.

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