Lemon Rhubarb Loaf with Glaze

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Absolutely! Here’s a big, beautiful, detailed recipe for your Lemon Rhubarb Loaf with Glaze 🍋💕, including all the extras you requested — introduction, ingredients, step-by-step instructions, methods, a bit of history, health benefits, loaf formation, conclusion, thoughts on why dessert lovers adore it, nutrition, and a sweet wrap-up at the end. Enjoy!

🍋💕 Lemon Rhubarb Loaf with Glaze 🍓

A tangy, sweet, tender loaf bursting with bright lemon & pockets of juicy rhubarb, draped in a citrusy glaze.

🌸 Introduction

There’s something magical about the pairing of tart rhubarb and sunny lemon. This loaf captures spring and summer in every bite. The bright lemon zest and juice infuse the cake with zingy freshness, while tender morsels of rhubarb provide juicy, tangy surprises. A simple lemon glaze soaks into the warm loaf, adding an extra layer of moist sweetness.

Perfect for afternoon tea, brunch, or as a light dessert, this loaf is sure to charm anyone who tastes it. 💛

📝 Ingredients

For the loaf

  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1½ cups (190 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (60 ml) fresh lemon juice
  • Zest of 1 large lemon
  • 1 cup (100 g) chopped fresh rhubarb (cut into ½-inch pieces)
  • 2 tablespoons milk or buttermilk

For the glaze

  • ¾ cup (90 g) powdered sugar
  • 1½–2 tablespoons fresh lemon juice
  • Extra lemon zest, for garnish (optional)

🥄 Instructions & Method

🔹 1. Prepare your pan

  • Preheat oven to 350°F (175°C).
  • Grease and lightly flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.

🔹 2. Cream butter & sugar

  • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.

🔹 3. Add eggs

  • Beat in the eggs, one at a time, mixing well after each addition.
  • Stir in the lemon zest and juice.

🔹 4. Mix dry ingredients

  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

🔹 5. Combine wet & dry

  • Add the dry ingredients to the wet mixture in two additions, alternating with the milk.
  • Mix just until combined — don’t overmix to keep the loaf tender.

🔹 6. Fold in rhubarb

  • Gently fold in the chopped rhubarb.

🔹 7. Bake

  • Pour the batter into the prepared loaf pan.
  • Smooth the top with a spatula.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

🔹 8. Cool & glaze

  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
  • While still slightly warm, drizzle with lemon glaze.

🔹 9. Make the glaze

  • Whisk together the powdered sugar and lemon juice until smooth.
  • Drizzle over the loaf, letting it drip down the sides.

📜 Short History

  • Rhubarb has been cultivated for thousands of years, first prized for medicinal uses in China. It became popular in European and American kitchens in the 18th century, often paired with sugar and fruit to balance its tartness.
  • The combination of lemon and rhubarb is a relatively modern delight, highlighting how cooks evolved to celebrate fresh, bright, tangy flavors in cakes and breads.

🌱 Benefits

  • Rhubarb is low in calories, high in fiber, and packed with vitamin K & antioxidants.
  • Lemon provides vitamin C and adds digestive and immune-supporting benefits.
  • A homemade loaf also means fewer additives compared to store-bought pastries.

🍞 Formation (Texture & Appearance)

  • The loaf bakes up golden on top, with a soft, moist crumb inside.
  • Studded with pretty pink rhubarb pieces, it cuts beautifully into tender slices.
  • The glaze adds a slight sheen and intensifies the citrus scent.

💕 Lovers of this loaf say:

  • “It’s like eating a burst of sunshine!”
  • “Perfect balance of tart and sweet.”
  • “I made it for brunch and it vanished in minutes.”

🥗 Nutrition (approximate per slice, based on 10 slices)

  • Calories: 220
  • Fat: 8 g
  • Carbs: 35 g
  • Sugar: 20 g
  • Protein: 3 g
    (Actual values will vary based on portion size and exact ingredients.)

🥰 Conclusion

Whether you’re a fruit dessert lover, a lemon fanatic, or someone who simply enjoys a moist, fragrant loaf — this recipe is a keeper. It’s a beautiful way to use seasonal rhubarb, and that zesty lemon glaze takes it over the top.

🌸 With love, from kitchen to table

Share it with friends over coffee, wrap up slices for a picnic, or enjoy it curled up with a book. However you savor it, this loaf promises to bring a little extra joy & sunshine into your day. 💛

If you’d like, I can also give you variations (like adding strawberries or a crumble topping) or make you a pretty recipe card layout. Want that? Just tell me! 🌸

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