Description
A moist and zesty loaf featuring the tartness of rhubarb combined with bright lemon flavors, topped with a vibrant glaze.
Ingredients
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or yogurt
- 1 cup diced rhubarb
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons lemon juice (for glaze)
- Optional: 1 tablespoon rhubarb syrup or compote (for glaze)
Instructions
- Preheat your oven to 175°C (350°F) and grease and line a 9×5-inch loaf pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Introduce the eggs, beating in one at a time, then incorporate the freshly squeezed lemon juice and lemon zest.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Stir in the sour cream or yogurt until the batter reaches a smooth consistency.
- Gently fold in the diced rhubarb, ensuring it distributes evenly throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Place in the oven and 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 about 10 minutes, then transfer it to a wire rack to cool fully.
Notes
Use fresh rhubarb for best results. Adjust the lemon juice in the glaze to reach your desired sweetness or tanginess.
