Tangy Lemon Rhubarb Loaf (Print Version)

# Ingredients:

→ Main Loaf Ingredients

01 - 1/4 cup lemon juice
02 - 1/2 cup sour cream or yogurt
03 - 1 cup sugar
04 - Zest from 1 lemon
05 - 1/2 cup softened butter
06 - 1/2 tsp baking soda
07 - 1/2 tsp baking powder
08 - 1 1/2 cups all-purpose flour
09 - 1/4 tsp salt
10 - 2 eggs
11 - 1 cup chopped rhubarb

→ Glaze Topping

12 - 1–2 tbsp lemon juice
13 - 1/2 cup powdered sugar
14 - 1 tbsp rhubarb syrup or compote (optional, for color)

# Instructions:

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.

# Notes:

01 - Cut the rhubarb into small chunks to make sure it bakes evenly.
02 - Keep leftovers sealed up tight and they'll last 3 days.
03 - For an added treat, enjoy it with whipped cream or a scoop of ice cream.

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