Description
A delightful lemon rhubarb loaf recipe with a sweet glaze that combines the tartness of rhubarb with the zesty brightness of lemon.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Rhubarb: 1 cup, chopped (about 150 g)
- Lemon zest: 1 tablespoon
- Lemon juice: 1/4 cup (60 ml)
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- Butter: 1/2 cup (115 g), unsalted and melted
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Powdered sugar: 1 cup (120 g)
- Additional lemon juice: 2-3 tablespoons
Instructions
- Prep your ingredients by gathering all items and chopping the rhubarb into small pieces.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the eggs until fluffy, then add the granulated sugar, melted butter, lemon zest, and lemon juice. Mix until smooth.
- Gradually pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chopped rhubarb.
- Transfer the batter into a prepared loaf pan and smooth the top. Bake in a preheated oven for 50-60 minutes.
- While the loaf is baking, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Once the loaf has cooled for about 10 minutes, transfer it to a wire rack to cool completely before glazing.
- Drizzle the glaze over the cooled loaf and let it set before slicing and enjoying.
Notes
- Store the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Experiment with alternative ingredients for different flavors.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, rhubarb, loaf, glaze, baking, dessert