01 -
Set your oven to 175°C (350°F). Coat a loaf pan lightly with grease.
02 -
Blend the butter and sugar together until fluffy. Then mix in the eggs, lemon zest, and lemon juice.
03 -
Stir together the flour, baking soda, baking powder, and salt in another bowl. Slowly combine this dry blend with the wet one.
04 -
Stir in the sour cream or yogurt until smooth, then gently fold in the rhubarb pieces.
05 -
Spread the batter evenly in your pan and bake for about 50–60 minutes. Check with a toothpick—it should come out clean.
06 -
Before you add the glaze, make sure the loaf is completely cooled.
07 -
Stir the lemon juice into the powdered sugar. Add rhubarb syrup or compote for color, if you want. Pour it over the cooled loaf.