Glazed Rhubarb Loaf

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 384kcal

Author: Lord Byron's Kitchen

Prepared with lots of fresh rhubarb, this moist and delicious, lemony and refreshing loaf is drizzled with a sweet sugary glaze. Glazed Rhubarb Loaf is a perfect dessert or a lovely addition to your afternoon tea. This is a late-spring brunch item that doubles as an evening after-dinner dessert.

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Ingredients

For the Loaf:

1 1/2 cup sugar
3/4 cup butter, softened
3 large eggs
2 teaspoons lemon juice
3/4 cup milk
1 tablespoon lemon zest
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups rhubarb, diced

For the Glaze:

1 cup confectioner's sugar
1 tablespoon lemon juice

Instructions

For the Loaf:

Preheat your oven to 375 degrees F. Prepare a large loaf pan by greasing it with non-stick cooking spray. Set aside.
In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
Add the eggs, lemon juice, milk, and lemon zest. Beat into the sugar and butter mixture until just incorporated. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
Add the rhubarb and fold into the batter with a rubber spatula.
Pour into prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 10 minutes. Remove the cake from the pan and allow to fully cool before serving.

For the Glaze:

Whisk together the confectioner's sugar and lemon juice until smooth and creamy. Drizzle over the cooled loaf.
Garnish and serve.

Notes

Depending on the size of your loaf pan, you might have more batter than you need. Do not fill the loaf pan more than 3/4 full with the batter. Alternatively, you can bake this in a bundt pan, but it will take a few extra minutes in the oven.

Nutrition