Lemon Rhubarb Loaf

Ingredients

• 250 g (2 cups)plain flour
• 8 g (2 teaspoons)baking powder
• 1.25 g (1/4 teaspoon)salt
• 80 ml (1/3 cup)milk
• 80 ml (1/3 cup)lemon juice
• 185 g (1-1/2 cups)thawed, well-drained, sliced frozen rhubarb
• 110 g (1/2 cup)brown sugar
• 8 g (1 tablespoon)cornflour
• 113 g (1/2 cup)butter, softened
• 150 g (3/4 cup)sugar
• 3eggs
• 5 ml (1 teaspoon)pure vanilla extract
• 150 g (1-1/4 cups)icing sugar
• 30 ml (2 tablespoons)lemon juice
• 28 g (2 tablespoons)butter, softened

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease a 23 × 13 cm (9 × 5-inch) loaf tin and line its base with waxed paper. In a small bowl, mix the flour, baking powder and salt, then set aside.

2. 2

   Mix the liquids

   Stir the milk and lemon juice together in a small bowl and leave the mixture to stand for 5 minutes.

3. 3

   Make the rhubarb

   Put the rhubarb, brown sugar and cornflour in a food processor and pulse until combined but still chunky. Transfer to a microwave-safe bowl and cook on HIGH (100%) for 2 to 4 minutes, stirring twice. Leave to cool.

4. 4

   Make the batter

   Beat the butter and sugar in a large mixer bowl until creamy. Beat in the eggs one at a time, followed by the vanilla. Add the flour mixture and milk mixture alternately in two additions, scraping down the bowl as needed.

5. 5

   Layer the loaf

   Spoon one third of the batter into the prepared tin and cover with half the rhubarb mixture. Repeat with another layer of batter and the remaining rhubarb, then finish with the remaining batter. Draw a knife through the batter to swirl the layers and smooth the top.

6. 6

   Bake the loaf

   Bake for 55 to 60 minutes, or until a toothpick inserted in the centre comes out with just a few crumbs attached. Cool the loaf in its tin on a wire rack.

7. 7

   Add the glaze

   Stir the icing sugar, lemon juice and butter together in a medium bowl until smooth. Drizzle the glaze over the cooled loaf.

What is lemon rhubarb loaf?

A loaf cake is baked in a rectangular tin and sliced into portions, making it easy to serve alongside a hot drink. Rhubarb is often paired with sugar and citrus to balance its sharp flavour.

In this version, a sweetened rhubarb mixture is layered through a lemon-scented cake, then finished with a simple glaze. The chunky fruit and gentle knife swirl give each slice a slightly different pattern.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 4g protein, 53g carbs, 12g fat.

Most of the carbohydrates come from the flour, sugars and icing sugar, while butter supplies most of the fat; the eggs contribute some protein. Pair a slice with plain yoghurt or fruit to add a fresh, less-sweet contrast to the plate.

Preparing the rhubarb

Drain well: excess liquid from thawed rhubarb can make the cake mixture wet and blur the layers. Pulse the fruit with brown sugar and cornflour only until combined, keeping some pieces intact.

Cool before layering: the cooked rhubarb mixture should not be hot when it meets the batter. Let it cool while you prepare the cake mixture.

Building the batter

Cream first: beating the softened butter with sugar until creamy helps create a smooth base. Add the eggs separately, beating each one in before adding the next.

Alternate additions: add the flour and milk mixtures in two additions, as directed, and scrape down the bowl when needed. Mix just until incorporated so the loaf does not become tough.

Getting the ripple right

Layer evenly: divide the batter into thirds and the rhubarb mixture into halves for the sequence in the method. Spread each layer gently so the fruit stays between the batter rather than mixing through it.

Swirl lightly: draw a knife through the layers without overworking them. Too much swirling can turn the distinct ripple into an even pink mixture.

Checking when it is baked

Use the stated range: bake for 55 to 60 minutes, then check the centre with a toothpick. It is ready when only a few crumbs cling to the toothpick.

Cool in the tin: leave the loaf on a wire rack before glazing. The recipe calls for the loaf to be cooled, which helps the glaze stay on top rather than running off.

Serving and storing

Serve slices on their own with tea or coffee, or add plain yoghurt for a less sweet contrast. The lemon glaze gives the loaf a bright finish, so extra toppings are not essential.

Wait until the loaf is cool before slicing if you want neater portions and a clearer view of the rhubarb ripple.

Recipe notes & tips

• Drain the thawed rhubarb thoroughly before weighing or measuring it.
• Let the rhubarb mixture cool before layering it into the batter.
• Scrape down the mixing bowl so the batter is evenly combined.
• Use a light hand when swirling to keep the rhubarb pattern distinct.
• Check the loaf at 55 minutes, then continue baking if the centre needs more time.
• Glaze only after the loaf has cooled.

Variations

• Extra lemon: add finely grated lemon zest to the cake batter for a stronger citrus aroma.
• Fresh rhubarb: use sliced fresh rhubarb in place of the thawed frozen fruit and cook it with the brown sugar and cornflour as directed.
• Orange twist: replace some of the glaze lemon juice with orange juice for a softer citrus note.
• Spiced fruit: add a pinch of ground ginger to the rhubarb mixture for gentle warmth.
• Skip the glaze: leave the loaf unglazed for a simpler, less sweet finish.

Common mistakes to avoid

• Watery rhubarb: drain it well after thawing so excess liquid does not loosen the layers.
• Overprocessed fruit: pulse only until combined and still chunky to retain texture.
• Hot filling: cool the rhubarb mixture before adding it between the batter layers.
• Too much swirling: make a few passes with the knife so the layers do not blend together.
• Underbaked centre: check the middle with a toothpick and bake until only a few crumbs cling to it.
• Glazing a warm loaf: wait for it to cool so the glaze does not simply run off.

How to store

Store the cooled, glazed loaf covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring slices to room temperature before serving, or warm briefly in a low oven.

Frequently asked questions