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A bright, moist quick bread combining tart rhubarb with fresh lemon flavors, finished with a sweet lemon glaze. Perfect for breakfast, brunch, dessert, or a cozy snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 9×5-inch loaf, about 10-12 slices 1x

Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • ½ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup chopped fresh rhubarb
  • Optional add-ins: chopped nuts (walnuts or pecans), pinch of cinnamon or fresh ginger, raisins or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, cream softened butter and granulated sugar until light and fluffy (3–5 minutes).
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Add lemon juice, lemon zest, sour cream (or Greek yogurt), and vanilla extract; mix until smooth.
  6. Gradually fold dry ingredients into wet mixture, stirring just until combined. Avoid overmixing.
  7. Gently fold in chopped rhubarb and any optional add-ins.
  8. Pour batter into prepared loaf pan and smooth top with spatula.
  9. Bake for 50–60 minutes, or until toothpick inserted in center comes out clean or with few moist crumbs.
  10. Cool loaf in pan for about 10 minutes, then transfer to wire rack to cool completely.
  11. Prepare glaze by mixing powdered sugar with 1–2 tablespoons fresh lemon juice until smooth and pourable; adjust consistency as desired.
  12. Once loaf is completely cool, drizzle glaze over top and let set before slicing and serving.

Notes

For the lemon glaze, adjust lemon juice quantity for thicker or thinner consistency., Store loaf in airtight container at room temperature up to 3 days or freeze for longer storage., Use fresh, firm, brightly colored rhubarb for best texture and flavor., Room temperature ingredients help to blend batter smoothly., Avoid overmixing to maintain tender crumb., Test doneness with toothpick: a few moist crumbs are ideal rather than wet batter.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Fat: 9g
  • Carbohydrates: 30g
  • Protein: 3g