I packed this lemon rhubarb loaf with juicy pink rhubarb and a glossy citrus glaze, and the first slice never seems to make it to the plate. It looks like spring, cuts like a dream, and has the sweet-tart sparkle everyone asks about.

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I’m obsessed with this Lemon Rhubarb Loaf because it hits that bright, tart, sweet spot without trying too hard. The crumb is soft and moist, the rhubarb gives little juicy pops, and the lemon glaze brings that sharp sugary finish I keep going back for.

I love it for brunch, dessert, or the kind of afternoon slice I fully intend to share and absolutely do not. But the real pull is the contrast: buttery cake, zingy lemon zest, and those ruby bits cutting through each bite.

Fresh, punchy, sunshine-loaded. And dangerously easy to keep slicing.

No notes from me, ever.

Ingredients

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Flour gives the loaf structure, so it slices clean instead of crumbling everywhere.
Baking powder and baking soda help it rise up soft, not dense.
Salt keeps the sweet lemon glaze from tasting flat or too sugary.
Sugar sweetens the tart rhubarb and helps the top get lightly golden.
Eggs hold everything together and make the crumb feel rich.
Melted butter brings that cozy, homemade flavor you actually notice.
Sour cream or yogurt keeps it moist for days.
Basically, don’t skip it.
Milk loosens the batter, so the loaf bakes up tender.
Vanilla rounds out the sharp lemon and rhubarb bite.
Lemon zest and juice make it bright, fresh, and a little zingy.
Rhubarb adds tangy little pockets that keep each bite interesting.
Powdered sugar makes the glaze smooth, sweet, and quick to drizzle.
Plus, turbinado sugar adds a crunchy top if you’re feeling fancy.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (200 g) granulated sugar

2 large eggs

1/2 cup (113 g) unsalted butter, melted and cooled

1/2 cup (120 g) sour cream or plain yogurt

1/4 cup (60 ml) milk

1 teaspoon vanilla extract

1 tablespoon lemon zest (from about 1 large lemon)

2 tablespoons fresh lemon juice, plus more for the glaze

1 1/2 cups chopped rhubarb (about 8 ounces or 225 g)

1 cup (120 g) powdered sugar for the glaze

Pinch of salt for the glaze

Optional: 1 to 2 tablespoons turbinado sugar for sprinkling on top

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment, and set aside.

2. In a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set aside.

3. In a large bowl beat 1 cup (200 g) granulated sugar with 2 large eggs until pale and slightly thickened, about 2 minutes.

4. Whisk in 1/2 cup (113 g) melted and cooled unsalted butter, 1/2 cup (120 g) sour cream or plain yogurt, 1/4 cup (60 ml) milk, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice until smooth.

5. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

6. Fold in 1 1/2 cups chopped rhubarb (about 8 ounces or 225 g), distributing evenly through the batter.

7. Pour batter into the prepared loaf pan, smooth the top, and if using sprinkle 1 to 2 tablespoons turbinado sugar over the surface.

8. Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 50 to 60 minutes; if the top browns too quickly, tent loosely with foil for the last 15 minutes.

9. Cool the loaf in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

10. For the glaze whisk 1 cup (120 g) powdered sugar with 2 to 3 teaspoons fresh lemon juice and a pinch of salt until pourable; drizzle over the cooled loaf, let set, then slice and serve.

Equipment Needed

1. 9×5 inch loaf pan (greased and floured or lined with parchment)
2. Mixing bowls, one large and one medium
3. Electric mixer or whisk
4. Rubber spatula for folding batter
5. Measuring cups and spoons
6. Kitchen scale for weighing flour and rhubarb
7. Zester or microplane for lemon zest
8. Wire cooling rack
9. Small bowl and whisk for the glaze
10. Toothpick or cake tester to check doneness

FAQ

Can I use frozen rhubarb? Yes. Thaw and drain excess liquid, then pat dry before folding into the batter to avoid extra moisture.

What can I substitute for sour cream? Use plain yogurt in equal measure or make a quick buttermilk by combining 1/4 cup milk with 1/2 tablespoon lemon juice and letting it sit for 5 minutes.

How do I know when the loaf is done? A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. The top should be golden and spring back lightly to touch.

How should I store leftovers? Cool completely, then wrap in plastic or keep in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm slices gently before serving.

Can I make this ahead of time? Yes. Bake, cool, and keep the loaf unglazed in the fridge up to 2 days. Glaze just before serving for the best texture.

How do I prevent the rhubarb from sinking? Toss chopped rhubarb lightly in a tablespoon of flour before folding it into the batter. This helps suspend the fruit during baking.

Moist Lemon Rhubarb Loaf With Simple Lemon Glaze Recipe Substitutions and Variations

All purpose flour: Use a 1:1 gluten free baking blend (ensure it contains xanthan gum) with no other adjustments, or use whole wheat pastry flour 1:1 but expect a slightly denser, nuttier loaf and add 1 to 2 tablespoons extra milk if batter seems too thick.
Unsalted butter, melted: Substitute neutral vegetable oil (canola or sunflower) at 3/4 the butter volume (use 6 tablespoons oil for 1/2 cup butter) for a moist crumb, or use refined coconut oil 1:1 for a mild coconut note.
Sour cream or plain yogurt: Use full fat Greek yogurt 1:1 for similar tang and richness, or use buttermilk in place of the sour cream by reducing the milk by the same amount (swap 1/2 cup sour cream for 1/2 cup buttermilk and omit 1/2 cup milk from the recipe).
Chopped rhubarb: Use an equal volume of diced strawberries for a sweeter, less tart loaf, or use frozen rhubarb (no need to thaw; toss with a tablespoon of flour to prevent sinking) in the same quantity.

Pro Tips

– Keep the rhubarb from dragging the batter down: toss the chopped rhubarb with a tablespoon of flour before folding it in. That light coating helps them stay suspended so you get pieces throughout the loaf instead of all at the bottom.

– Bring eggs, butter and sour cream to room temperature for a silkier batter and more even rise. Cold ingredients can make the batter seize and increase the risk of a dense crumb.

– Fold gently and stop as soon as you see streaks of flour disappear. Overmixing develops gluten and will turn this tender cake gummy instead of soft and tender.

– If the top is browning too fast while the center needs more time, loosely cover the pan with foil for the last 15 minutes of baking. Also test doneness with a toothpick in a few spots near the center rather than only at the edge.

– Make the glaze to your preferred tang: start with 2 teaspoons lemon juice and add more a drop at a time until it flows but still coats the back of a spoon. Drizzle the glaze on a fully cooled loaf so it sets rather than soaking in.

Moist Lemon Rhubarb Loaf With Simple Lemon Glaze Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

407

kcal

Equipment: 1. 9×5 inch loaf pan (greased and floured or lined with parchment)
2. Mixing bowls, one large and one medium
3. Electric mixer or whisk
4. Rubber spatula for folding batter
5. Measuring cups and spoons
6. Kitchen scale for weighing flour and rhubarb
7. Zester or microplane for lemon zest
8. Wire cooling rack
9. Small bowl and whisk for the glaze
10. Toothpick or cake tester to check doneness

Ingredients

1 1/2 cups (190 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (200 g) granulated sugar
2 large eggs
1/2 cup (113 g) unsalted butter, melted and cooled
1/2 cup (120 g) sour cream or plain yogurt
1/4 cup (60 ml) milk
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 large lemon)
2 tablespoons fresh lemon juice, plus more for the glaze
1 1/2 cups chopped rhubarb (about 8 ounces or 225 g)
1 cup (120 g) powdered sugar for the glaze
Pinch of salt for the glaze
Optional: 1 to 2 tablespoons turbinado sugar for sprinkling on top

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment, and set aside.
In a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set aside.
In a large bowl beat 1 cup (200 g) granulated sugar with 2 large eggs until pale and slightly thickened, about 2 minutes.
Whisk in 1/2 cup (113 g) melted and cooled unsalted butter, 1/2 cup (120 g) sour cream or plain yogurt, 1/4 cup (60 ml) milk, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice until smooth.
Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Fold in 1 1/2 cups chopped rhubarb (about 8 ounces or 225 g), distributing evenly through the batter.
Pour batter into the prepared loaf pan, smooth the top, and if using sprinkle 1 to 2 tablespoons turbinado sugar over the surface.
Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 50 to 60 minutes; if the top browns too quickly, tent loosely with foil for the last 15 minutes.
Cool the loaf in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
For the glaze whisk 1 cup (120 g) powdered sugar with 2 to 3 teaspoons fresh lemon juice and a pinch of salt until pourable; drizzle over the cooled loaf, let set, then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.