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A bright and tangy loaf cake featuring the tartness of rhubarb combined with fresh lemon zest and juice, topped with a sweet lemon glaze. Perfect for breakfast, dessert, or snack with a moist, tender crumb and a shiny finish.

  • Total Time: 1 hour 5-15 minutes
  • Yield: 1 loaf (8-10 servings) 1x

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (150 g) rhubarb, chopped into 1/2-inch pieces
  • 1 tablespoon lemon zest
  • 1/4 cup (60 ml) lemon juice
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (115 g) unsalted butter, melted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (120 g) powdered sugar (for glaze)
  • 2–3 tablespoons lemon juice (for glaze)

Instructions

  1. Gather all ingredients.
  2. Preheat the oven (temperature not specified, typically 350°F or 175°C).
  3. Chop the rhubarb into 1/2-inch (1.25 cm) pieces.
  4. Zest the lemon.
  5. Sift together the all-purpose flour, baking powder, and salt in a large bowl.
  6. In a separate bowl, beat the eggs until fluffy, then add granulated sugar, melted butter, lemon zest, and lemon juice; stir until smooth.
  7. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
  8. Fold in the chopped rhubarb until evenly distributed.
  9. Transfer the batter to a prepared loaf pan and smooth the top with a spatula.
  10. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  12. For the glaze, combine powdered sugar with 2–3 tablespoons lemon juice in a small bowl, mixing until smooth and pourable; adjust consistency if needed.
  13. Drizzle the cooled loaf with the lemon glaze, letting it drip down the sides.

Notes

Avoid overmixing the batter to prevent a heavy and dense loaf., Use fresh rhubarb for best tangy flavor; avoid wilted or mushy stalks., Ensure the loaf is completely cooled before glazing to maintain a shiny finish., Test doneness with a toothpick before removing from the oven., The loaf keeps well up to 3 days at room temperature, 1 week refrigerated, and freezes well unglazed for up to 3 months., Frozen rhubarb can be used if fully thawed and drained to avoid excess moisture., Flavor variations include adding nuts, berries, warm spices, or substituting some ingredients like whole wheat flour or Greek yogurt., For substitutions, lime or orange zest and juice can replace lemon for different citrus notes.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 slice
  • Calories: Approx. 250 calories per serving (1 slice)
  • Fat: Approx. 9 g per serving
  • Carbohydrates: Approx. 40 g per serving
  • Protein: Approx. 4 g per serving