RHUBARB LEMON LOAF with Crumble & Lemon Glaze
I’ve made this Rhubarb Lemon Loaf three times in the past two weeks because my grandbabies keep asking for it! This easy rhubarb loaf is soft, moist, packed with fresh lemon and tart rhubarb, topped with a buttery crumble, and finished with a sweet lemon glaze. It’s become a family favourite.
INGREDIENTS
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 1/2 cups all purpose flour, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped rhubarb
DIRECTIONS
1. Preheat your oven to 350°F (175°C). Grease an 8½ x 4½ inch loaf pan or line it with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, until fully incorporated. Stir in the lemon juice, lemon zest, vanilla, and sour cream.
4. In a separate bowl, whisk together 1 1/4 cups flour (reserving the remaining 1 tablespoon), plus the baking powder, baking soda, and salt.
5. Toss the chopped rhubarb with the reserved 1 tablespoon of flour. This helps keep the rhubarb from sinking to the bottom of the loaf.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the rhubarb.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf and let it set before slicing.
CRUMBLE TOPPING
• 1/4 cup all purpose flour
• 1/4 cup sugar
• Zest of 1/2 lemon
• 2 tablespoons cold butter, cubed
Crumble Topping Directions
In a small bowl, combine the flour, sugar, and lemon zest.
Cut in the cold butter with a fork or your fingertips until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the batter just before baking.
Bake as directed. If the topping begins to brown too quickly, loosely tent the loaf with foil during the last 15 minutes of baking.
Allow the loaf to cool completely before drizzling with the lemon glaze.
GLAZE
• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice