Glazed Rhubarb Loaf

Prepared with lots of fresh rhubarb, this moist and delicious, lemony and refreshing loaf is drizzled with a sweet sugary glaze. Glazed Rhubarb Lemon Loaf is a perfect dessert or a lovely addition to your afternoon tea. This is a late-spring brunch item that doubles as an evening after-dinner dessert.

I’m not sure what it is, but the tartness of fresh rhubarb always pairs so well with the sweet tanginess of fresh citrus. In the case of this Glazed Rhubarb Loaf, I choose to use fresh lemon zest and lemon juice, but you can use orange zest and juice here as well! I’m using fresh rhubarb here, but you can use frozen. If you use frozen, thaw it completely and gently pat it dry with paper towels to absorb the excess moisture.

These past few weeks, the temperature outside has been so mild and the sun has been shining so brightly. Our old patch of rhubarb that we transplanted a few years ago looks to be thriving once again. We also added two or three more rhubarb plants to our garden last year. We will have so much fresh rhubarb in the weeks to come. I know it’s a little early for fresh rhubarb here in Ontario. This recipe was prepared at the end of rhubarb season last summer. I took the photos back then but decided not to publish the recipe until now. With rhubarb coming up now, save this recipe for when you harvest your rhubarb!

MAKE YOUR RHUBARB RUBY RED!

Only the bottom half of the rhubarb stalk is a beautiful ruby red and pinkish colour. The top half is usually green – almost a yellowish green. If you want beautiful, bright red flecks of rhubarb in your cookies, soak the diced rhubarb in grenadine for a half hour. Drain well, pat dry, and use as the recipe instructs.

Let’s debunk one popular belief – grenadine is not cherry or strawberry syrup. In fact, grenadine is made with pomegranates. It is a syrup used primarily as a cocktail mixer. The pomegranate juice is boiled with sugar and reduced until thick and syrupy. You will find hints of citrus flavour and a gloriously stunning red colour.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Sugar
• Butter – Make sure your butter is at room temperature!
• Eggs – Make sure the eggs are at room temperature.
• Lemon Juice and Zest
• Milk – When baking with milk, I always use whole milk.
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder
• Salt
• Rhubarb – Fresh rhubarb is best, but frozen will work. If using frozen rhubarb, thaw it completely and pat it dry with paper towels.
• Confectioner’s Sugar

RHUBARB WAS PLENTIFUL

When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months.  My dad grew some rhubarb and still does, but I particularly remember one family, who grew the biggest rhubarb I had ever seen – even to this date, I haven’t seen rhubarb so large or taste so good.

There might be a reason their rhubarb tasted better than all other rhubarb, and I’ll share that with you, Dear Reader. As I said, this rhubarb was extremely large.  It was a fenced-in patch of rhubarb that had to be about twenty or thirty feet square.  It was located right behind their house, which made it most difficult to steal.

Yes, I said steal.  Us kids would often slip our arms through the fence and pull out a stalk or two.  It was a perfect snack on a hot summer day.  Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some.  I’m not sure why we thought we needed to steal it; had we knocked on the door and asked, I’m sure they would have given us a stalk and sent us on our way.

BLAME IT ON THE 80s!

I guess it’s just the kind of thing the kids in the 80s did.  It wasn’t just the rhubarb!  A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark.  It’s been many years since I’ve been back to the small town where I grew up.  And, if I were to go back now, I’d still look for the familiar sights that were childhood favourites.

Both of the owners of these tempting gardens have passed away now.  But my memories of their delicious fruits still vividly remain.  Rest in peace Mr. & Mrs. Martin and Mr. & Mrs. Tilley.  It’s recipes like this one that reminds me of you and keep my fond childhood memories alive. Let’s get to the recipe before I start confessing more of my sins!

HOW TO MAKE A GLAZED RHUBARB LOAF

Preheat your oven to 375 degrees F. Prepare a loaf pan by greasing it with non-stick cooking spray. Set aside. In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 3-4 minutes.) Add the eggs, lemon juice, milk, and lemon zest. Beat into the sugar and butter mixture until just incorporated. Set aside.

In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together. Add the rhubarb and fold into the batter with a rubber spatula. Pour into prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 10 minutes. Remove the cake from the pan and allow to fully cool. Once cooled, whisk together the confectioner’s sugar and lemon juice until smooth and creamy. Drizzle over the cooled loaf. Garnish and serve.

SERVING YOUR LOAF

Here’s the thing about breads and loaves – they both come from humble beginnings. Even looking at it, you can tell that it isn’t pretty, it isn’t spectacular, and it surely isn’t show-stopping. But, that certainly doesn’t mean that your loaf shouldn’t be served with style!

Like scones and biscuits, I think loaves lend themselves quite well to what most people would call English Tea. I like to think of English Tea as an afternoon snack. And, afternoon snacks are terribly underrated! I like to partake whenever time permits. Hot coffee and a slice of this Glazed Rhubarb Loaf, or any other sweet treat, is a great break from the 9-5 routine.

With the cooler weather approaching, I can’t think of a better way to serve this loaf than putting out a full set of tea. Sure, it might seem I have too much time on my hands, but life is short, folks – enjoy it! Take the tea set out of your cabinet, dust it off, and take a well-deserved afternoon break!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!