Description
This Lemon Rhubarb Loaf combines the tartness of rhubarb with the brightness of fresh lemon, resulting in a moist and delicious dessert loaf perfect for any occasion.
Ingredients
Scale
1/2 cup butter (softened)
1 cup sugar
2 large eggs
1/4 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or yogurt
1 cup diced rhubarb
1/2 cup powdered sugar
1–2 tablespoons lemon juice
1 tablespoon rhubarb syrup or compote for color
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, lemon juice, and lemon zest to the mixture, beating well to combine.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt, mixing until just combined.
- Gently fold in the diced rhubarb.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
- To make the glaze, mix powdered sugar with lemon juice and optional rhubarb syrup until smooth.
- Drizzle the glaze over the cooled loaf before slicing and serving.
Notes
For best results, ensure the butter is softened to room temperature before mixing, and use fresh rhubarb for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 50minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg