Description: This Lemon Rhubarb Loaf is a delightful balance of sweet and tart, making it the perfect treat for breakfast, brunch, or dessert. The bright lemon flavor complements the tangy rhubarb, creating a moist and flavorful loaf that’s sure to become a family favorite. Topped with a zesty lemon glaze, each slice is a burst of springtime flavors.
Ingredients:
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb
For the Glaze:
- 3/4 cup powdered sugar
- 1-2 tbsp fresh lemon juice (adjust for desired consistency)
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This ensures that the loaf will release easily after baking. Use cooking spray with flour for an extra layer of protection, or dust the greased pan with flour, tapping out any excess.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking is essential for evenly distributing the leavening agents (baking powder and baking soda) and salt, which ensures a uniform rise and proper flavor development in the loaf. Set this mixture aside for later.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which contributes to the loaf’s tender texture. Use an electric mixer for the best results, and be sure to scrape down the sides of the bowl periodically to ensure everything is evenly combined. This process typically takes 3-5 minutes.
Step 4: Beat in the eggs one at a time, incorporating each egg fully before adding the next. This helps to emulsify the mixture and prevents the batter from curdling. After the eggs are incorporated, add the fresh lemon juice, lemon zest, vanilla extract, and sour cream (or Greek yogurt). Mix until everything is thoroughly combined. The acidity in the lemon juice and sour cream/yogurt helps to tenderize the gluten in the flour, resulting in a more tender loaf.
Step 5: Gradually stir the dry ingredients (from Step 2) into the wet ingredients until just incorporated. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough loaf. Mix until there are no visible streaks of flour remaining, but don’t continue to mix beyond that point.
Step 6: Gently fold in the chopped fresh rhubarb. Folding is a gentle technique that involves using a spatula to lift the batter from the bottom of the bowl and over the rhubarb, distributing it evenly without deflating the batter. Be careful not to overmix at this stage, as it can crush the rhubarb and cause it to bleed color into the batter.
Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula. This ensures that the loaf bakes evenly.
Step 8: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes. If the top of the loaf is browning too quickly, you can tent it loosely with aluminum foil to prevent it from burning.
Step 9: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the loaf to set up slightly, making it easier to remove from the pan without breaking. Cooling it completely on a wire rack prevents the bottom from becoming soggy.
Step 10: Once the loaf is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice. Start with 1 tablespoon of lemon juice, and add more as needed to achieve the desired consistency. The glaze should be thick enough to cling to the loaf, but thin enough to drizzle easily.
Step 11: Drizzle the lemon glaze over the top of the cooled loaf. Let the glaze set for a few minutes before slicing and serving. This allows the glaze to harden slightly, preventing it from becoming too messy.
Why You Will Love This Recipe
This Lemon Rhubarb Loaf is incredibly easy to make and requires minimal ingredients. The combination of sweet and tart flavors is irresistible, and the moist, tender texture makes each slice a delight. It’s perfect for using up fresh rhubarb during its season, and the bright lemon flavor adds a refreshing twist. This loaf is versatile enough to be enjoyed as a breakfast treat, a mid-afternoon snack, or a light dessert. Plus, the beautiful glaze makes it visually appealing, perfect for sharing with friends and family. The aroma that fills your kitchen while it bakes is simply divine, and the smiles it brings are even better.
Serving Suggestions:
- Serve slices plain with a cup of coffee or tea for a simple yet satisfying treat.
- Warm a slice slightly and top with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.
- Pair it with a side of fresh berries for a colorful and flavorful brunch.
- Slice it thinly and serve with a cheese platter for a unique appetizer.
- Dust with extra powdered sugar for a more elegant presentation.
Tips:
- Use room-temperature butter and eggs for the best results. This helps the ingredients to emulsify properly and creates a smoother batter.
- Measure the flour correctly by spooning it into a measuring cup and leveling it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in a denser loaf.
- Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough loaf.
- If you don’t have fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it and drain off any excess liquid before adding it to the batter.
- For a more intense lemon flavor, you can add a few drops of lemon extract to the batter.
- Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Nutritional Information:
(Approximate values per slice, based on 10 servings)
- Calories: 290 kcal
- Protein: 4g
- Sodium: 150mg
Conclusion
The Lemon Rhubarb Loaf is a delightful combination of flavors and textures that will leave you wanting more. Its simplicity makes it a perfect recipe for both beginner and experienced bakers. Whether you are looking for a delightful breakfast treat or a crowd-pleasing dessert, this loaf is a wonderful option. Enjoy the process of baking and savor every slice of this springtime-inspired goodness.
Questions and Answers about the Recipe:
Q1: Can I use frozen rhubarb instead of fresh rhubarb?
A: Yes, you can definitely use frozen rhubarb. However, make sure to thaw it completely and drain off any excess liquid before adding it to the batter. Excess moisture can affect the texture of the loaf. You might want to gently pat the rhubarb dry with a paper towel to remove as much water as possible. Also, remember that frozen rhubarb might be a bit softer than fresh, so handle it gently when folding it into the batter to avoid turning it into mush.
Q2: I don’t have sour cream or Greek yogurt. Can I substitute something else?
A: Absolutely! Sour cream and Greek yogurt add moisture and a slight tanginess to the loaf, but you can substitute them. A good alternative is plain yogurt (full-fat or low-fat), buttermilk, or even unsweetened applesauce. If using applesauce, reduce the sugar in the recipe by a tablespoon or two, as applesauce is naturally sweet. The key is to use a similar texture and fat content to maintain the loaf’s moistness.
Q3: My loaf is browning too quickly on top. What can I do?
A: This is a common issue when baking loaves. If your loaf is browning too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking. This will help to deflect the heat and prevent the top from burning while the inside continues to bake through. Just make sure the foil doesn’t touch the top of the loaf, as this could cause it to stick.
Q4: How can I make this loaf gluten-free?
A: To make this loaf gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum, as this helps to bind the ingredients together and prevent the loaf from becoming crumbly. Gluten-free flours can sometimes absorb more moisture than regular flour, so you may need to add an extra tablespoon or two of liquid (like milk or lemon juice) to the batter. Also, be sure to check the labels of all your ingredients to ensure they are gluten-free.
Q5: Can I add nuts or other fruits to this loaf?
A: Yes, you can definitely customize this loaf by adding nuts or other fruits. A handful of chopped walnuts, pecans, or almonds would add a nice crunch and nutty flavor. You could also add other fruits like blueberries, raspberries, or chopped strawberries. Just be careful not to add too much, as this could make the loaf too heavy and prevent it from baking properly. A good rule of thumb is to add no more than 1/2 cup of extra ingredients. When adding nuts, consider toasting them lightly beforehand to enhance their flavor.
