Description
A delightful lemon rhubarb loaf with a sweet glaze that combines the tartness of rhubarb with the zesty brightness of lemon.
Ingredients
- All-purpose flour: 2 cups (250 grams)
- Rhubarb: 1 cup, chopped (about 150 grams)
- Lemon juice: 1/4 cup (60 ml)
- Lemon zest: 2 tablespoons (from about 1 large lemon)
- Sugar: 1 cup (200 grams)
- Eggs: 2 large
- Butter: 1/2 cup (115 grams), unsalted and melted
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Powdered sugar: 1 cup (120 grams)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the melted butter and sugar until combined, then add eggs, lemon juice, and lemon zest.
- Combine the wet mixture with the dry ingredients, stirring gently until just combined, then fold in the chopped rhubarb.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth, adjusting consistency as needed.
- Once the loaf is cooled, drizzle the glaze over the top and let it set before slicing.
Notes
- Fresh rhubarb is key for the best flavor.
- Adjust sugar levels to taste for sweetness.
- Consider adding nuts or other fruits for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, rhubarb, loaf, glaze, baking, dessert