Oh my goodness, let me tell you about the first time I stumbled upon this amazing lemon rhubarb loaf with glaze! I was at a quaint little farmers’ market, just wandering around, when the bright color of rhubarb caught my eye. I had never baked with it before, but I was drawn in by its tartness and that beautiful, rosy hue. A friendly vendor handed me a slice of her homemade loaf, and I swear, I was hooked instantly! The tangy lemon paired with the sweet, slightly tart rhubarb was like a flavor explosion in my mouth. And don’t even get me started on the glaze—it just brought everything together with that perfect touch of sweetness.
Now, every time I make this loaf, it reminds me of spring and those sunny days spent at the market. It’s become a favorite in my house, and I love sharing it with friends over coffee. Trust me, once you take a bite, you’ll understand why this lemon rhubarb loaf is not just a recipe, but a delightful experience that brings joy with every slice!
Ingredients for Lemon Rhubarb Loaf with Glaze
Before we dive into the baking magic, let’s gather our ingredients! Each one plays a crucial role in creating that delightful balance of sweet and tart. Here’s what you’ll need:
- 1 cup rhubarb, chopped: Fresh, vibrant rhubarb is a must! Make sure to chop it into small pieces, so it distributes nicely throughout the loaf.
- 1/2 cup lemon juice: Freshly squeezed is best! The bright acidity of lemon juice really complements the rhubarb.
- 1 cup sugar: This will sweeten the loaf beautifully, balancing the tartness of the rhubarb and lemon.
- 1/2 cup butter, softened: Make sure your butter is softened to room temperature. This helps create that creamy texture when mixed with sugar.
- 2 eggs: Large eggs work best for binding everything together!
- 1 1/2 cups all-purpose flour: All-purpose flour gives the loaf the structure it needs to rise perfectly.
- 1 tsp baking powder: This is the magic ingredient that helps our loaf rise nice and fluffy.
- 1/2 tsp salt: Just a pinch enhances all the flavors in the loaf.
- 1 tsp vanilla extract: A splash of vanilla adds a lovely depth of flavor that really rounds out the sweetness.
- 1/2 cup powdered sugar (for glaze): This will give us that sweet, drizzly glaze we all love!
- 2 tbsp lemon juice (for glaze): Again, freshly squeezed is key! It adds brightness and balances the sweetness of the powdered sugar.
Gather these ingredients, and you’re all set to create something truly special! Let’s get baking!
How to Prepare Lemon Rhubarb Loaf with Glaze
Alright, let’s get our hands dirty and whip up this delightful lemon rhubarb loaf with glaze! I promise you, the process is just as fun as the end result. Let’s break it down into manageable steps, shall we?
Prepping the Oven and Mixing
First things first—preheat your oven to 350°F (175°C). This ensures it’s nice and hot by the time our batter is ready to go in. While that’s heating up, grab a large mixing bowl and combine 1 cup of sugar with 1/2 cup of softened butter. Now, here’s the secret: you want to mix these two until it’s creamy and light. This step is crucial because it incorporates air into the batter, helping the loaf rise beautifully. Trust me, that creamy texture is going to make all the difference!
Combining Dry and Wet Ingredients
Now, let’s tackle the dry ingredients. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. This allows the baking powder to distribute evenly, which is key for a well-risen loaf! Once that’s done, we’re going to add two large eggs and 1 tsp of vanilla extract to the creamy sugar-butter mixture. Mix it all up well until combined.
Next, it’s time to bring the two mixtures together! Gradually add the dry ingredients into the wet mixture. I like to do this in three parts, gently folding it in with a spatula. This helps keep the batter airy. Now, fold in the chopped rhubarb and 1/2 cup of freshly squeezed lemon juice. Be gentle here—just fold until everything is combined. You want those little bits of rhubarb to be evenly scattered, giving each slice a delightful burst of flavor!
Baking Process
Now comes the exciting part! Pour the luscious batter into a greased loaf pan, making sure to spread it evenly. Pop it into your preheated oven and let it bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Oh, the smell wafting through your kitchen will be heavenly! Once it’s baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling is super important here—don’t rush it! We want that loaf to set properly before we add the glaze.
Making the Glaze
While the loaf is cooling, let’s whip up that sweet glaze! In a small bowl, combine 1/2 cup of powdered sugar with 2 tbsp of freshly squeezed lemon juice. Stir until it’s nice and smooth—if it’s too thick, add a tiny splash of lemon juice until you reach that perfect drizzling consistency. Once your loaf has cooled completely, drizzle that glaze all over the top, letting it cascade down the sides. It’s the finishing touch that makes this loaf irresistible!
Tips for Success
Alright, friends, let’s make sure your lemon rhubarb loaf with glaze turns out absolutely perfect! Here are some of my favorite tips that I’ve picked up along the way:
- Use fresh rhubarb: If you can, always opt for fresh rhubarb. It has a better flavor and texture than frozen. Look for firm stalks that are bright in color, and avoid any that are wilted or slimy.
- Adjust the sweetness: If you like your desserts on the sweeter side, feel free to increase the sugar a little! You can start with 1 1/4 cups and adjust to your taste. Just be careful not to add too much, as it can affect the loaf’s texture.
- Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start mixing. This helps them blend better and create that lovely creamy texture we want!
- Don’t overmix: When you’re combining the wet and dry ingredients, be gentle! Overmixing can lead to a dense loaf. Just mix until everything is combined and you see no dry flour.
- Check for doneness: Ovens can vary, so start checking your loaf at the 50-minute mark. If the toothpick comes out clean, it’s ready to go! If not, give it a few more minutes. It’s better to check earlier than risk overbaking.
- Cool completely for glazing: Resist the urge to glaze while the loaf is still warm! If you do, the glaze will just melt away. Wait until it’s completely cool for that perfect drizzle.
- Storage tips: Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it! Just wrap each slice tightly in plastic wrap and pop it in a freezer bag.
With these tips in your back pocket, you’ll be well on your way to creating a delightful lemon rhubarb loaf that everyone will rave about. Happy baking!
Nutritional Information Disclaimer
Just a quick note before you dig into that delicious lemon rhubarb loaf with glaze! The nutritional information provided here is just an estimate and can vary based on the specific ingredients you use and their brands. Factors like the type of butter, the size of your eggs, and even the sweetness of your rhubarb can all influence the final numbers. So, keep in mind that while I strive to give you a good idea of the nutrition per slice, it’s not set in stone. Always feel free to adjust based on your own preferences and dietary needs. Happy baking and enjoy every delightful bite!
FAQ Section
Alright, I know you might have some burning questions about this lemon rhubarb loaf with glaze! Here are some of the most common queries I get, along with my trusty answers:
How should I store the leftover loaf?
Great question! To keep your lemon rhubarb loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and wrap each piece tightly in plastic wrap before putting it in a freezer bag. It’ll last for about 2 months in the freezer—just thaw overnight in the fridge before enjoying!
Can I use frozen rhubarb instead of fresh?
While fresh rhubarb is always best for flavor and texture, you can definitely use frozen rhubarb in a pinch! Just make sure to thaw it first and drain any excess liquid to avoid a soggy loaf. You want that beautiful balance of flavors to shine through!
What can I substitute for eggs in this recipe?
If you’re looking for an egg substitute, you can use unsweetened applesauce or mashed banana! For each egg, use about 1/4 cup of applesauce or 1/2 a mashed banana. This will keep the loaf moist and delicious, but keep in mind that it might slightly alter the flavor and texture.
Can I make this loaf ahead of time?
Absolutely! This lemon rhubarb loaf is perfect for making ahead. Just bake it, let it cool completely, and store it in an airtight container. You can glaze it right before serving to keep that glaze fresh and drizzly!
What’s the best way to serve this loaf?
Oh, you’re going to love this! This loaf is fantastic on its own, but it pairs beautifully with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. Trust me, every bite is a little slice of heaven!
Why You’ll Love This Recipe
- Delicious Flavor Combo: The sweet and tart contrast between rhubarb and lemon creates a flavor explosion that’s hard to resist!
- Easy to Make: With straightforward steps and simple ingredients, this loaf is perfect for bakers of all skill levels. You’ll feel like a pro in no time!
- Perfect for Any Occasion: Whether it’s a cozy afternoon tea, a brunch gathering, or just a sweet treat at home, this loaf fits right in!
- Versatile Enjoyment: Enjoy it plain, or dress it up with a scoop of ice cream or a dollop of whipped cream for an extra indulgent dessert.
- Make Ahead & Freeze Friendly: Bake it in advance and freeze for later, so you can have a delightful treat ready whenever you crave it.
- Beautiful Presentation: The glaze adds a lovely finishing touch, making it not only tasty but visually appealing, perfect for impressing guests!
- Seasonal Delight: It captures the essence of spring with its fresh ingredients, making it a seasonal favorite that you’ll look forward to each year.
- Great for Sharing: Slice it up and share with friends and family; they’ll love you for it, and you’ll be proud to share something homemade!
Storage & Reheating Instructions
Now that you’ve baked your delectable lemon rhubarb loaf with glaze, let’s talk about how to keep it fresh and enjoy it later! Proper storage is key to maintaining that lovely flavor and texture.
To store your leftover loaf, make sure it’s completely cooled first. Once it’s cool, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container to keep it extra fresh. It’ll stay delicious at room temperature for up to 3 days. Just be sure to keep it out of direct sunlight and in a cool spot!
If you want to keep it longer, slicing the loaf before freezing is a fantastic idea. Wrap each slice individually in plastic wrap, then place them in a freezer bag. This way, you can pull out just the amount you want later! The loaf will stay good in the freezer for about 2 months. When you’re ready to enjoy a slice, simply thaw it overnight in the fridge or at room temperature for a few hours.
As for reheating, if you prefer your loaf warm, preheat your oven to 350°F (175°C). Place the slice on a baking sheet and heat it for about 10-15 minutes, just until warmed through. You can also pop it in the microwave for about 15-20 seconds—just be careful not to overdo it, or it might get a bit tough! A warm slice with that sweet glaze is pure comfort, trust me!
With these storage and reheating tips, you can savor every delightful bite of your lemon rhubarb loaf, even days after baking. Enjoy!
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Lemon Rhubarb Loaf with Glaze: A Comforting Spring Delight
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious lemon rhubarb loaf with a sweet glaze.
Ingredients
- 1 cup rhubarb, chopped
- 1/2 cup lemon juice
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix sugar and butter until creamy.
- Add eggs and vanilla extract, mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in rhubarb and lemon juice.
- Pour batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before glazing.
- For the glaze, mix powdered sugar and lemon juice until smooth and drizzle over the loaf.
Notes
- Store leftovers in an airtight container.
- Great with tea or coffee.
- Adjust sweetness based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon rhubarb loaf with glaze