What Makes Lemon Rhubarb Loaf So Special
With just a handful of simple ingredients, this lemon rhubarb loaf delivers a burst of tangy-sweet flavor in every bite. The tender crumb, speckled with ruby-red rhubarb and bright lemon zest, is impossible to resist—especially when paired with a cup of tea on a lazy afternoon. It’s the kind of dessert that feels both nostalgic and fresh, like a hug from your grandmother with a citrusy twist. If you’ve ever wondered how to balance rhubarb’s tartness just right, this rhubarb loaf recipe is your answer.
I’ll never forget the first time I tested this recipe—my kitchen smelled like a sunny orchard, but I learned the hard way that overmixing the batter makes the loaf dense. Now, I gently fold in the rhubarb at the very end, and oh, what a difference! Trust me, once you slice into this moist, fragrant lemon rhubarb bread, you’ll understand why it’s become a staple in my spring baking rotation.
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What You’ll Find in This Article
Ingredients for Lemon Rhubarb Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup finely chopped rhubarb
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Cook Time for Rhubarb Lemon Cake
This rhubarb lemon cake comes together in about 15 minutes of prep and bakes to golden perfection in just under an hour. I love recipes like this—simple enough for a weekday treat but special enough for Sunday brunch. If you’re short on time, prep the dry ingredients the night before (I store them in a mason jar!) to streamline the process. For more quick baking ideas, check out my no-bake desserts collection.
How to Make Lemon Rhubarb Dessert
Step 1: Prep the Pan
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla.
Step 4: Combine Wet & Dry
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in rhubarb, lemon zest, and lemon juice until just combined.
Step 5: Bake
Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make this lemon rhubarb loaf even more delightful. Here’s what I’ve learned:
- Flavor swap: Replace half the rhubarb with strawberries for a berry-kissed twist.
- Diet tweak: Use coconut sugar and almond flour for a gluten-free version (add 1/4 tsp xanthan gum).
- Texture fix: If your rhubarb is extra juicy, toss it with 1 tbsp flour before folding it in.
- Storage tip: Wrap slices in parchment and freeze for up to 3 months—perfect for holiday prep!
Lemon Rhubarb Loaf
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup buttermilk
- 1 cup rhubarb finely chopped
- 1 tbsp lemon zest
- 2 tbsp lemon juice fresh
Equipment
- 9x5-inch loaf pan
- mixing bowls
- electric mixer
Method
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in rhubarb, lemon zest, and lemon juice until just combined.
- Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this lemon rhubarb dessert is certainly a treat, rhubarb brings surprising benefits—it’s packed with vitamin K and fiber! I often remind my readers (and myself) that balance is key. One slice of this loaf has about 220 calories, with a lovely boost of antioxidants from the lemon zest. For lighter options, explore my citrus-infused drinks or this rhubarb crumb bar recipe from a fellow baker.
A Lighter Version of Lemon Rhubarb Muffins
If you’re craving the same tangy goodness with fewer calories, try baking this batter as lemon rhubarb muffins instead! Use 1/3 cup applesauce to replace half the butter, and reduce sugar to 3/4 cup—the rhubarb’s natural tartness still shines through. For nutty depth, I sometimes add a handful of oats, inspired by this protein-packed banana bread. Craving more citrus? This lemon bread from Cooking LSL is another favorite.
Thoughtful Tips for Special Diets
When my dear friend Margo—who’s been mindful of her sugar intake for years—first tasted this lemon rhubarb loaf, she asked if I could make it diabetic-friendly without losing that signature tang. After many tea-fueled kitchen experiments, I discovered a few simple swaps that keep this treat joyful for everyone. Whether you’re sugar-conscious or just craving a lighter bite, these tweaks let you savor every crumb guilt-free.
- Natural sweetness: Replace half the sugar with mashed ripe bananas or unsweetened applesauce—it pairs beautifully with rhubarb’s tartness. For a low-glycemic option, try monk fruit blend (use 1/3 cup).
- Flour power: Swap all-purpose flour for almond or oat flour (add 1 extra tbsp buttermilk) to boost fiber. My matcha banana bread uses a similar trick!
- Portion love: Bake as mini muffins (reduce time to 20 mins) for built-in portion control. They freeze wonderfully—just like these cherry lemon sorbet cups.
How to Serve Lemon Rhubarb Loaf
I’ll never forget the spring picnic where this rhubarb lemon cake stole the show—paired with lavender iced tea and my grandmother’s quilt spread under a blossoming cherry tree. Now, I always slice it thick and serve slightly warm, letting the rhubarb’s rosy streaks glisten. For breakfast, toast a slice and drizzle with honey (or lemon-ginger syrup). After dinner? A dollop of coconut whipped cream turns it into a decadent dessert.
Mistakes to Avoid
Oh, the kitchen lessons we learn! My first attempt at this lemon rhubarb bread was so dense, it could’ve doubled as a doorstop. Here’s how to sidestep common pitfalls:
- Overmixing: Stir just until the flour disappears—lumpy batter bakes up lighter. (Psst! This snickerdoodle banana bread taught me patience.)
- Wet rhubarb: Pat chopped rhubarb dry with a towel to prevent soggy spots. Frozen? Thaw and drain first.
- Overbaking: Check at 45 minutes—a toothpick should have moist crumbs, not be bone-dry. For more timing tips, this lemon bundt guide is golden.
Remember, friends: even “mistakes” taste pretty wonderful with a cup of Earl Grey.
How to Store Lemon Rhubarb Loaf
Last summer, I tucked a whole loaf into my picnic basket wrapped in beeswax cloth—just like my Aunt Sylvie used to do. At home, I’ve found these storage tricks keep it fresh:
- Room temp: Wrap tightly in parchment (not plastic!) for up to 3 days. The crust stays perfectly crackly.
- Freezing: Slice and layer between parchment in an airtight container for up to 3 months. Thaw overnight—or warm straight from frozen like these cherry lemon ice cream sandwiches.
- Reviving: Stale slices? Toast lightly and slather with meyer lemon curd for a new lease on life.
Try This Lemon Rhubarb Loaf Yourself
If my kitchen walls could talk, they’d tell you how many times I’ve baked this lemon rhubarb dessert—for book clubs, sick friends, or just because the rhubarb at the farmers’ market looked particularly cheerful. There’s magic in sharing something so simple yet so full of flavor. I’d love to hear how yours turns out! For more sunny bakes, explore my lemon coconut gelato or this healthy baking collection. Now, go preheat that oven—your future self will thank you.
Frequently Asked Questions
Why can’t you eat rhubarb raw?
Raw rhubarb leaves contain oxalic acid (harmful in large amounts), but the stalks are safe when cooked. Baking mellows their tartness—try them in this sherbet recipe too!
Should you soak rhubarb before baking?
Not necessary! Just rinse, dry, and chop. Soaking can make it waterlogged. For extra-tender rhubarb, toss with 1 tbsp sugar and let sit 10 minutes before folding into batter.
What can I make with a lot of rhubarb?
Beyond this loaf, try no-bake bars, compote for yogurt, or freeze chopped stalks for future baking sprees (they keep 6 months).
How many calories are in rhubarb bread?
One slice of this loaf averages 220 calories. For lighter options, see our healthier dessert swaps.
