There’s something utterly delightful about Lemon Rhubarb Loaf with Glaze, isn’t there? Whenever I think of this recipe, I’m instantly transported to my grandma’s sunny kitchen, where the tartness of rhubarb danced flawlessly with the refreshing zing of lemon. I can still picture her peeling rhubarb stalks with a smile on her face, her kitchen filled with the exciting aroma of zest and sweetness. This loaf has been my go-to whenever I need a burst of sunshine in my dessert!
The first time I baked this loaf, I was a little intimidated. The rhubarb looked like bright pink celery sticks, and I wasn’t quite sure how it would meld with the lemon. Spoiler alert, it was a match made in heaven! The tangy glaze on top adds a vibrant finish that not only looks beautiful but tastes utterly divine. Trust me; each slice practically begs for a cup of tea or coffee on the side!
What’s in Lemon Rhubarb Loaf with Glaze?
Lemon Zest: This adds a fresh, aromatic flavor to the loaf that makes it incredibly vibrant. I always opt for organic lemons when I can, just to ensure that zest is pure and free from any pesticides.
Rhubarb: Tart and slightly sweet, it’s the star of the show! Fresh rhubarb is fantastic, but frozen works just as well. Just make sure to thaw and drain it to avoid excess moisture in the loaf.
Granulated Sugar: This sweetens the batter beautifully. I try to use a little less than the recipe calls for, depending on the tartness of the rhubarb.
Baking Powder: Essential for that lovely rise, ensuring your loaf is fluffy rather than dense. I prefer using aluminum-free baking powder for a cleaner flavor.
Eggs: These help bind everything together while adding moisture. They bring richness, so opt for large, fresh eggs for the best results.
Vegetable Oil: This keeps the loaf moist and tender. You can substitute with melted coconut oil or unsalted butter if you’d like!
Milk: A splash of milk makes the batter creamy and helps everything come together smoothly. I usually stick with whole milk, but any milk substitute works too.
Powdered Sugar: For the glaze, this gives that sweet touch to balance the tanginess of the lemon and rhubarb. Feel free to add a hint of vanilla extract to the glaze for an extra flavor boost!
Is Lemon Rhubarb Loaf with Glaze Good for You?
Ah, the age-old question: “Is this delicious treat actually good for me?” Well, let’s tackle that! The star ingredient, rhubarb, is rich in vitamin K and has some antioxidants as well. It’s a lovely addition that can make you feel like you’re eating something healthy in frosted disguise! However, it can be on the tart side, so you may be tempted to adjust sugar levels in the loaf.
Now, keep in mind that while granulated sugar sweetens the loaf, it also adds calories, so indulging in moderation is key. If you’re looking for a slightly healthier way to enjoy this loaf, you can even explore using honey or maple syrup in place of some of the sugar. The delicious flavor will be worth every bite!
Ingredients List
– 1 cup chopped fresh rhubarb (or frozen)
– 1 tablespoon lemon zest
– 1 cup granulated sugar
– 1 ½ teaspoons baking powder
– 2 large eggs
– ½ cup vegetable oil
– ½ cup milk
– 2 cups all-purpose flour
– 1 teaspoon vanilla extract
– ½ cup powdered sugar (for the glaze)
– 2 tablespoons fresh lemon juice (for the glaze)
This recipe yields about 8 slices, perfect for sharing—or not! No judgment here!
How to Make Lemon Rhubarb Loaf with Glaze?
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. You can also line it with parchment paper for easier removal.
2. In a mixing bowl, combine flour, baking powder, and granulated sugar. Toss in the lemon zest and chopped rhubarb and mix until coated.
3. In another bowl, whisk together eggs, vegetable oil, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix, or the loaf may turn out tough!
5. Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.
6. Once it’s done baking, let it cool in the pan for about 10 minutes, then turn it out onto a wire rack.
7. For the glaze, mix the powdered sugar with the lemon juice until smooth. Drizzle over the cooled loaf and let it set for a few minutes.
Delicious Extras for Your Lemon Rhubarb Loaf!
– Feel free to experiment with adding nuts! Chopped pecans or walnuts give a fantastic crunch.
– If you’re feeling fancy, whip up a cream cheese frosting instead of glaze for an extra layer of decadence.
– You could even add some poppy seeds for a delightful twist and a gorgeous visual!
This Lemon Rhubarb Loaf with Glaze is perfect for those sunny afternoons or rainy days when you need a cozy pick-me-up. Trust me, once you take a bite, you’ll be asking for seconds! I can’t wait to hear how you like this recipe! Don’t forget to share your baking adventures with me, because nothing brings a smile quite like seeing someone enjoy a slice! Happy baking!
