If you love a classic lemon loaf but want a bright, seasonal twist—this Rhubarb & Lemon Poppy Seed Loaf is the answer. It’s tender, citrusy, speckled with poppy seeds, and dotted with bursts of tart rhubarb. Topped with a tangy lemon glaze, it’s the kind of bake that’s both refreshing and comforting—ideal for spring mornings, teatime, or a sweet afternoon pause.

This loaf combines the soft crumb of a bakery-style quick bread with the vibrant zing of fresh lemon and the unexpected charm of rhubarb. Greek yogurt adds moisture and richness, while poppy seeds bring a subtle crunch that keeps each bite interesting.

Let’s walk through why you’ll keep coming back to this loaf, how to get it just right, and a few ways to customize it to your liking.

Why You’ll Love This Recipe

This is no ordinary lemon loaf—here’s why it stands out:

Bright & Fresh: Lemon zest and juice bring real citrus flavor without overpowering the rhubarb.
Subtle Crunch: Poppy seeds add texture and a little visual charm.
Seasonal Star: Rhubarb gives this loaf a soft tang that balances the sweetness beautifully.
Super Moist: Thanks to Greek yogurt and oil, the crumb is plush and never dry.
Drizzled Delight: That lemony glaze soaks into the top, adding a punch of flavor and a hint of gloss.

Prep and Bake Time

Quick to prep, easy to bake, and totally worth the wait.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Loaf:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 large eggs
½ cup plain Greek yogurt
¼ cup vegetable oil
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons poppy seeds
1 cup chopped fresh rhubarb

For the Glaze:

½ cup powdered sugar
2 tablespoons fresh lemon juice

Step-by-Step Instructions

1. Preheat & Prep:
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Whisk Wet Ingredients:
In a large bowl, beat together the sugar and eggs until light in color and slightly fluffy. Stir in the Greek yogurt, oil, lemon zest, lemon juice, and vanilla extract until smooth.

4. Combine Wet & Dry:
Add the dry ingredients to the wet and fold gently until just combined—don’t overmix or you’ll lose that soft crumb.

5. Add the Good Stuff:
Fold in the poppy seeds and rhubarb until evenly distributed.

6. Fill & Bake:
Pour the batter into your prepared loaf pan, smoothing out the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Glaze:
In a small bowl, whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle over the cooled loaf and let it set before slicing.

How to Serve

With Tea or Coffee: A slice of this loaf and a hot drink? Yes, please.
Brunch Table Star: Add it to a spread of fruit, eggs, and pastries for an elegant touch.
Pack a Slice: Wrap individual pieces for lunchboxes, hikes, or afternoon pick-me-ups.

Tips & Variations

Add More Fruit: A handful of raspberries or chopped strawberries pairs beautifully with the lemon and rhubarb.
Swap the Yogurt: Sour cream or buttermilk works just as well in place of Greek yogurt.
Make it Nutty: Add chopped almonds or pistachios for extra texture.
Zest It Up: Add orange zest for a citrus combo twist.

Final Thoughts

Rhubarb & Lemon Poppy Seed Loaf is bright, moist, and just the right amount of tart. It’s one of those bakes that feels both wholesome and indulgent, perfect for sharing—or keeping all to yourself. One slice and you’ll see why this loaf belongs in your year-round rotation, especially when rhubarb’s in season.