Ingredients
For the Lemon Rhubarb Loaf
2 cups all-purpose flour
Provides structure while keeping the crumb soft and tender.
1 cup granulated sugar
Sweetens the loaf and balances the natural tartness of the rhubarb and lemon.
½ cup unsalted butter, softened
Adds richness and moisture, giving the loaf its buttery texture.
2 large eggs, room temperature
Bind the ingredients together and help create a smooth, cohesive batter.
½ cup plain yogurt or sour cream
Keeps the loaf moist and tender while adding subtle richness.
¼ cup fresh lemon juice
Brings bright citrus flavor that wakes up the entire cake.
1 tablespoon lemon zest
Adds intense lemon aroma and depth without extra liquid.
1½ teaspoons baking powder
Helps the loaf rise evenly for a soft, light crumb.
½ teaspoon salt
Balances sweetness and enhances all the flavors.
1½ cups rhubarb, diced
The star ingredient—tart, juicy, and beautifully balanced once baked.
For the Lemon Glaze
1 cup powdered sugar
Creates a smooth, glossy glaze.
2–3 tablespoons fresh lemon juice
Thins the glaze and adds a punch of citrus flavor.
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Lightly grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang on the long sides. This makes removing the loaf after baking effortless and keeps the edges clean.
Step 2: Prepare the Rhubarb
Wash the rhubarb stalks thoroughly and trim off the ends.
Dice the rhubarb into small, even pieces—about ½-inch in size. Smaller pieces distribute more evenly through the batter and prevent sinking.
If your rhubarb is especially thick or fibrous, slicing it finely helps it soften beautifully during baking.
Set aside.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Whisking ensures the leavening is evenly distributed, which helps the loaf rise uniformly and prevents dense spots.
Step 4: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is essential—it incorporates air into the batter, which contributes to a lighter texture.
Take your time here. Proper creaming makes a noticeable difference in the final loaf.
Step 5: Add Eggs, Yogurt, and Lemon
Beat in the eggs one at a time, mixing well after each addition.
Add:
- Yogurt or sour cream
- Lemon juice
- Lemon zest
Mix until smooth and fully combined. At this stage, the batter will smell intensely fresh and citrusy—that’s exactly what you want.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing, which can make the loaf dense.
Fold in the diced rhubarb with a spatula, ensuring it’s evenly distributed throughout the batter.