Moist Lemon Rhubarb Loaf

Posted on May 27, 2025

Homemade lemon rhubarb loaf topped with simple lemon glaze on a cooling rack

Bright, zesty, and bursting with seasonal flavor — this Moist Lemon Rhubarb Loaf is everything you love in a spring or summer bake. The tart rhubarb pairs beautifully with fresh lemon, all wrapped in a tender, buttery loaf that stays moist for days. Drizzled with a simple lemon glaze, it’s the kind of treat that feels fancy but is surprisingly easy to whip up. Whether you’re hosting brunch, gifting a friend, or just craving a sweet slice with your coffee, this loaf is a Pinterest-worthy winner you’ll come back to again and again.

Why You’ll Love This Recipe

This lemon rhubarb loaf is a total game-changer for home bakers. It’s ultra-moist thanks to buttermilk and fresh rhubarb, with a zingy lemon flavor that shines through in every bite. The simple lemon glaze adds a glossy finish and an extra layer of citrusy sweetness—without requiring any fancy techniques. Plus, this recipe is super versatile: perfect for breakfast, dessert, or a sweet afternoon snack. Best of all? You only need one bowl and no mixer, which means easy cleanup and more time to enjoy that fresh-baked goodness.

Ingredients

This loaf uses simple pantry staples plus a few fresh ingredients to bring out that perfect lemon-rhubarb balance. Here’s what you’ll need:

For the Loaf:

1 ½ 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
1 tsp vanilla extract
2 tbsp lemon zest (from about 2 lemons)
⅓ cup fresh lemon juice
½ cup buttermilk
1 ½ cups chopped fresh rhubarb

For the Simple Lemon Glaze:

½ cup powdered sugar
1–2 tbsp lemon juice (adjust for consistency)

Instructions

This recipe comes together in just a few easy steps. Let’s bake!

1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes). You can use a hand mixer or whisk by hand.

4. Add Wet Ingredients:
Beat in the eggs one at a time. Stir in vanilla, lemon zest, and lemon juice. Mix until fully combined.

5. Combine Wet & Dry:
Add the dry ingredients to the wet in two batches, alternating with the buttermilk. Stir gently until just combined — don’t overmix!

6. Fold in Rhubarb:
Gently fold in the chopped rhubarb until evenly distributed.

7. Bake:
Pour the batter into the prepared loaf pan and smooth the top. 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 to cool completely. Once cool, whisk together the powdered sugar and lemon juice, then drizzle over the loaf.

Servings and Timing

This recipe makes 1 standard loaf, which yields about 8 to 10 slices—perfect for sharing (or not, we won’t judge!). It’s ideal for weekend baking, gifting to a neighbor, or slicing up for a sunny brunch spread.

Here’s the time breakdown:

Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling & Glazing Time: 30 minutes
Total Time: About 1 hour 45 minutes

Tips and Variations

Want to make this loaf your own? Here are some easy swaps and fun twists:

No Buttermilk? Use ½ cup milk mixed with 1½ teaspoons lemon juice or vinegar. Let it sit for 5 minutes.
Frozen Rhubarb: You can use frozen rhubarb—just thaw and drain well before adding to the batter.
Add a Crunch: Toss in ½ cup chopped walnuts or almonds for texture.
Berry Boost: Swap half the rhubarb for fresh or frozen raspberries or strawberries for a fruity twist.
Extra Zing: Add a few drops of lemon extract to boost the citrus flavor even more.
Gluten-Free Version: Use a 1:1 gluten-free flour blend for an easy GF swap.

Storage

Got leftovers? Lucky you! Here’s how to keep your loaf fresh and delicious:

Room Temperature: Store the loaf in an airtight container at room temp for up to 3 days. Keep it out of direct sunlight and heat.
Refrigerator: For longer freshness, refrigerate the loaf for up to 1 week. Just let it come to room temp before serving—or warm it slightly for extra yum.
Freezer-Friendly: This loaf freezes beautifully! Wrap slices (or the whole loaf) tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temp.

Frequently Asked Questions

1. Can I use frozen rhubarb instead of fresh?
Yes! Just thaw it completely and drain off any excess liquid before using.

2. What can I substitute for buttermilk?
Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar. Let sit for 5 minutes before using.

3. How do I know when the loaf is done baking?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done!

4. Can I make this recipe gluten-free?
Absolutely. Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.

5. Is the glaze necessary?
Technically, no—but it adds a delicious sweet-tart finish that really makes the loaf shine!

6. Can I reduce the sugar?
Yes, you can cut the sugar in the loaf to ¾ cup if you prefer it less sweet.

7. Can I double the recipe?
Definitely! Just divide the batter evenly between two loaf pans and bake as directed, checking for doneness.

Conclusion

This Moist Lemon Rhubarb Loaf is the perfect way to celebrate the bright, fresh flavors of the season. With its tender crumb, zesty citrus notes, and pops of tart rhubarb, it’s a loaf you’ll find yourself baking again and again. Whether you’re enjoying it with a cozy cup of tea or bringing it to your next brunch, this easy recipe is sure to impress.

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