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Lemon Rhubarb Loaf

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A delightful loaf that combines the tartness of rhubarb with bright lemon, perfect for coffee breaks or light desserts.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 cup rhubarb, chopped into 1/2-inch pieces
  • 1 cup powdered sugar
  • 2 to 3 tablespoons lemon juice for the glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
  2. Cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the lemon juice and zest until evenly distributed.
  5. Whisk together the flour, baking powder, and baking soda in a separate bowl.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the chopped rhubarb until evenly mixed.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50 to 60 minutes, or until a toothpick comes out clean.
  10. Let the loaf cool for about 10 minutes, then transfer to a wire rack.
  11. Whisk powdered sugar with 2 to 3 tablespoons of lemon juice for the glaze.
  12. Drizzle the glaze over the cooled loaf and let it set before slicing.

Notes

For a lighter loaf, substitute 2 tablespoons of flour with fine almond flour. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.

Nutrition

Find it online: https://www.simplefamilydishes.com/lemon-rhubarb-loaf-with-glaze/