What can I do if my loaf is too dry?

If your lemon rhubarb loaf with glaze turned out dry, there are a few easy fixes. Avoid overmixing the batter and don’t overbake—check your rhubarb loaf with lemon glaze a few minutes before the recommended bake time. Next time, you can add a little extra lemon juice, a spoonful of yogurt, or even a touch of applesauce to keep your rhubarb lemon loaf recipe moist and tender. Storing the loaf tightly wrapped will also help lock in moisture.

Can I make this vegan?

Yes! You can easily create a vegan version of lemon rhubarb loaf with glaze. Simply substitute each egg in the rhubarb lemon loaf recipe with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to sit for 5 minutes). Use vegan butter instead of dairy butter for a rich, moist crumb. The lemon glaze can also be made with plant-based milk if needed. Your rhubarb loaf with lemon glaze will still be packed with flavor and have a soft, tender texture.

Can I use frozen rhubarb?

Absolutely! Frozen rhubarb works great in a lemon rhubarb loaf with glaze. Just be sure to thaw it fully and drain off any excess liquid before adding it to your batter. This helps prevent your rhubarb loaf with lemon glaze from getting soggy. For best results, pat the thawed rhubarb dry with a paper towel, then fold it gently into the rhubarb lemon loaf recipe as you would with fresh rhubarb.

Learn How to Make The Best Lemon Rhubarb Loaf With Glaze

Name: Learn How to Make Lemon Rhubarb Loaf With Glaze
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 eggs; 1/4 cup lemon juice; Zest of 1 lemon; 1 cup rhubarb, chopped; For the glaze:; 1 cup powdered sugar; 2-3 tablespoons lemon juice

Description

This Lemon Rhubarb Loaf with Glaze is a bright and moist quick bread featuring tart rhubarb, zesty lemon juice, and a sweet lemon glaze. It’s the perfect balance of tangy and sweet, making it a refreshing treat for spring and summer.

Ingredients

Scale

1/2 cup butter, softened
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/4 cup lemon juice
Zest of 1 lemon
1 cup rhubarb, chopped
For the glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice

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Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan well.
Cream together the softened butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Add the lemon juice and lemon zest to the mixture and stir to combine.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped rhubarb until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Notes

Use fresh or frozen rhubarb—if using frozen, thaw and drain well before adding.
For extra lemon flavor, add more zest to the batter or glaze.
Don’t overmix the batter, or the loaf may become dense.
The loaf can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert, Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 220
Sugar: 22g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg