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Moist Rhubarb Loaf Cake with Lemon Glaze

A loaf of moist Rhubarb Bread, partially sliced, topped with a thick white glaze, showing pink rhubarb pieces inside.
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A simple recipe for a moist quick bread featuring tart rhubarb and topped with a bright lemon glaze.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1 1/2 cups chopped fresh rhubarb (about 6 ounces)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients mixture and the yogurt to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the chopped rhubarb.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth.
  11. Drizzle the lemon glaze over the cooled loaf before slicing and serving.

Notes

  • If you use frozen rhubarb, do not thaw it first; add it directly to the batter.
  • For a different flavor, substitute 1/4 teaspoon ground ginger for the nutmeg.
  • If you prefer a crunchier topping, sprinkle 1/4 cup of chopped pecans over the batter before baking.

Nutrition

Find it online: https://savorsensations.com/rhubarb-bread-moist-loaf-cake-recipe/