Description
A tangy and sweet Lemon Rhubarb Loaf topped with a zesty glaze, perfect for spring! The combination of tart rhubarb and bright lemon will leave your taste buds satisfied
Ingredients
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For the Loaf:
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1/2 cup butter, softened
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1 cup sugar
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2 eggs
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1/4 cup lemon juice
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Zest of 1 lemon
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup sour cream or yogurt
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1 cup diced rhubarb
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For the Glaze:
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1/2 cup powdered sugar
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1–2 tbsp lemon juice
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Optional: 1 tbsp rhubarb syrup or compote for color
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Instructions
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Preheat oven to 175°C (350°F). Grease a loaf pan.
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Cream butter and sugar until light and fluffy. Add eggs, lemon juice, and lemon zest.
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In a separate bowl, mix dry ingredients: flour, baking powder, baking soda, and salt. Add dry mixture to the wet mixture and combine well.
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Add sour cream or yogurt and mix until smooth.
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Gently fold in the diced rhubarb.
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Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the loaf to cool completely before glazing.
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For the glaze, mix powdered sugar and lemon juice, adding rhubarb syrup or compote for color if desired. Drizzle over the cooled loaf.
Notes
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Make sure the rhubarb is diced into small pieces to ensure it bakes evenly throughout the loaf.
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You can store any leftovers in an airtight container for up to 3 days.
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For an extra touch, serve the loaf with a dollop of whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 21g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg