Can You Freeze Raw Rhubarb? | A Simple Storage Guide for Gardeners and Cooks

Introduction: Preserve Rhubarb for Year-Round Use

Rhubarb is a deliciously tart, seasonal favourite, especially abundant in the spring and early summer. Whether you grow your own or pick it up from a local market, you might find yourself with more than you can use at once. The good news? Yes, you can freeze raw rhubarb! And it’s incredibly easy to do. Freezing rhubarb allows you to enjoy its vibrant flavour in crumbles, compotes, and sauces long after the growing season ends.

Is It Safe to Freeze Raw Rhubarb?

Absolutely. Rhubarb freezes exceptionally well and maintains its flavour and colour when stored correctly. Freezing is one of the best methods for preserving raw rhubarb, especially if you want to use it later for baking, jam-making, or smoothies.

Why Freeze Rhubarb?

• Extend Shelf Life: Use rhubarb year-round, not just in spring.
• Prevent Waste: Don’t toss extra stalks — freeze them for future use.
• Convenience: Pre-cut frozen rhubarb makes baking and cooking faster.
• Great for Meal Prep: Ideal for batch-cooking pies, sauces, and chutneys.

How to Freeze Raw Rhubarb: Step-by-Step Guide

Step 1: Wash and Trim

• Rinse the stalks under cold water to remove any dirt.
• Trim off any leaves (they are toxic and should never be consumed).
• Discard any tough or stringy ends.

Step 2: Chop Into Pieces

• Cut the rhubarb into small chunks, around 1–2cm wide.
• Uniform pieces make it easier to use later in recipes.

Step 3: Optional – Blanching (For Best Texture)

While you can freeze rhubarb raw without blanching, a quick blanch helps preserve colour and texture.

• Boil water in a large pan.
• Drop in rhubarb pieces and blanch for 1 minute.
• Remove and plunge into ice water to stop the cooking process.
• Drain thoroughly and pat dry.

Step 4: Freeze on a Tray

• Spread the rhubarb pieces in a single layer on a baking tray.
• Freeze for 2–3 hours until solid.
• This prevents clumping and makes it easy to scoop out portions later.

Step 5: Transfer to Freezer Bags or Containers

• Once frozen, move the rhubarb to airtight freezer bags or containers.
• Label with the date and contents.
• Store in the freezer for up to 12 months.

How to Use Frozen Rhubarb

• Baking: Use frozen rhubarb straight from the freezer in pies, muffins, or crumbles.
• Sauces and Compotes: Perfect for simmering down with sugar and citrus.
• Smoothies: Add frozen chunks directly into your blender for a sharp, refreshing kick.
• Jam and Preserves: Weigh out and thaw what you need before cooking.

Tip: If using in baking, toss frozen rhubarb in a little flour before adding to batter to prevent sinking.

Do You Have to Thaw Rhubarb Before Using It?

Not necessarily. Most recipes work well with rhubarb straight from frozen. However, for sauces, jams, or precise baking recipes, you may want to thaw and drain it first to reduce excess moisture.

Can You Freeze Cooked Rhubarb?

Yes! Cooked rhubarb freezes just as well. Let it cool completely, then portion into containers or bags before freezing. This is a great option if you’ve already stewed it for desserts or breakfasts.

Common Freezing Mistakes to Avoid

• Freezing in large clumps: Use the tray method first to avoid a solid frozen block.
• Skipping labels: It’s easy to forget what something is after a few months.
• Leaving too much moisture: Pat dry after blanching to prevent ice crystals.

Conclusion

Freezing raw rhubarb is a smart and simple way to make the most of your seasonal harvest. Whether you’re a gardener looking to store a glut or a cook preparing ahead, frozen rhubarb opens the door to year-round enjoyment. Follow the steps above, and you’ll always have a stash ready for that impromptu rhubarb crumble or batch of muffins.

Rhubarb Crème Brûlée | A Tangy Twist on a Classic Dessert

Introduction: A Decadent Fusion of Cream and Tart

Rhubarb Crème Brûlée is a refined, seasonal twist on the beloved French dessert. It brings together the silky richness of traditional crème brûlée with the vibrant, tart flavour of rhubarb, making it a perfect finale for spring and summer dinners. Beneath the crisp, caramelised sugar top lies a layer of tangy rhubarb compote and creamy vanilla custard — a balance of texture and flavour that delights the senses.

Why Make Rhubarb Crème Brûlée?

• Seasonal and Elegant – A great way to showcase rhubarb in its peak season
• Beautiful Contrast – Sweet, smooth custard meets sharp rhubarb
• Make-Ahead Friendly – Prepare the day before and finish just before serving
• Restaurant-Quality at Home – Impress your guests with minimal effort

Ingredients

For the Rhubarb Compote:

• 400g fresh rhubarb, chopped into 1cm chunks
• 75g caster sugar
• 1 tablespoon water

For the Vanilla Custard:

• 4 egg yolks
• 450ml double cream
• 1 vanilla pod (or 1 tsp vanilla extract)
• 75g caster sugar

For the Caramelised Topping:

• 2 tablespoons demerara sugar (or caster sugar for a finer crack)

Step-by-Step Instructions

1. Make the Rhubarb Compote

• Preheat your oven to 200°C (180°C fan).
• Spread the rhubarb in a baking dish, sprinkle over the sugar and add the water.
• Cover with foil and roast for 20 minutes or until soft.
• Let it cool, then spoon a layer into the bottom of each ramekin.

2. Prepare the Custard

• Pour the cream into a saucepan. Split the vanilla pod and scrape the seeds into the cream, then add the pod.
• Heat gently until just below boiling point. Remove from heat and let it infuse for 10 minutes.
• In a separate bowl, whisk the egg yolks with the sugar until pale and thick.
• Remove the vanilla pod from the cream, then slowly pour the warm cream into the egg mixture, whisking continuously.
• Strain through a sieve to ensure a smooth texture.

3. Bake the Crème Brûlées

• Pour the custard over the rhubarb compote in the ramekins.
• Place the ramekins into a deep baking tray and fill halfway with hot water to create a bain-marie.
• Bake at 150°C (130°C fan) for 30–35 minutes, or until just set but still slightly wobbly in the centre.
• Remove from the oven, cool to room temperature, then chill for at least 4 hours (preferably overnight).

4. Finish with the Sugar Topping

• Just before serving, sprinkle ½ tablespoon of demerara sugar evenly over each custard.
• Use a kitchen blowtorch to caramelise the sugar until golden and crisp. Alternatively, place under a very hot grill for 1–2 minutes, watching closely to avoid burning.

Serving Suggestions

• Garnish with a few slices of poached rhubarb or fresh berries.
• Pair with a crisp shortbread biscuit on the side.
• For a spring celebration, top with edible flowers or a mint sprig.

Storage Tips

• Store the uncaramelised custards in the fridge for up to 2 days.
• Always add and brûlée the sugar topping just before serving to keep it crunchy.
• Do not freeze, as the custard texture may split.

Conclusion

Rhubarb Crème Brûlée takes a classic dessert to new heights with its blend of sharp fruit and luxurious vanilla cream. Easy to prepare in advance and always impressive on the table, it’s a go-to recipe for special occasions or an indulgent treat. With just a few ingredients and steps, you can create a dessert that rivals any restaurant’s — with your own seasonal twist.

Chinese Rhubarb | Growing Guide, Benefits, and Uses

Introduction: The Versatile Chinese Rhubarb

Chinese rhubarb, known botanically as Rheum palmatum, is a striking perennial plant native to China, Tibet, and Mongolia. Unlike culinary rhubarb, this variety is renowned not for its taste, but for its stunning ornamental value and historic role in traditional medicine. With deeply lobed leaves, towering flower spikes, and potent root properties, Chinese rhubarb is both a garden showstopper and a botanical powerhouse.

What Is Chinese Rhubarb?

Chinese rhubarb belongs to the Polygonaceae family and is often referred to as Turkey rhubarb or ornamental rhubarb. It has been used for over 2,000 years in Chinese herbal medicine, primarily for its strong laxative and detoxifying effects. In gardens, it is admired for its impressive foliage and architectural presence.

Botanical Characteristics

• Scientific Name: Rheum palmatum
• Type: Perennial herbaceous plant
• Height: Up to 2.5 metres
• Spread: Around 2 metres
• Leaves: Large, jagged, palmate leaves up to 1 metre wide
• Flowers: Tall spikes of pink to creamy-white flowers from late spring to early summer
• Root: Thick, fleshy taproot with medicinal compounds

How to Grow Chinese Rhubarb

Ideal Growing Conditions

Chinese rhubarb thrives in rich, well-drained soils and prefers cool, temperate climates. It is hardy in most parts of the UK and is a great choice for adding dramatic vertical interest to borders and water-adjacent areas.

• Soil Type: Moist, humus-rich, well-drained
• Light Requirements: Full sun to partial shade
• Watering: Keep consistently moist, especially during hot weather
• Hardiness: Tolerant down to –20°C
• Position: Ideal for the back of a border, bog garden, or beside a pond

Planting Tips

• Plant bare-root crowns in early spring or autumn.
• Space plants 1.5–2 metres apart to accommodate their large size.
• Mulch annually with compost or well-rotted manure to conserve moisture and suppress weeds.

Maintenance

• Remove flowering stems if you wish to promote larger foliage.
• Cut back dead leaves in late autumn.
• Divide overcrowded roots every few years in spring.

Medicinal Benefits and Traditional Uses

Chinese rhubarb’s dried root has been a staple in Traditional Chinese Medicine (TCM) for centuries. Its properties are believed to aid digestion, cleanse the liver, and support detoxification.

Key Health Applications

• Laxative: Used in small doses to relieve constipation
• Digestive Tonic: Helps with sluggish digestion and bloating
• Anti-inflammatory: May reduce inflammation when used externally or internally
• Detox Support: Often used in formulations that support liver and gallbladder health
• Skin Remedies: Applied topically in poultices for skin eruptions, burns, and abscesses

Active Compounds

• Emodin
• Rhein
• Aloe-emodin
• Anthraquinones (responsible for the laxative effect)

Cautions and Side Effects

While Chinese rhubarb has many benefits, it should be used responsibly and preferably under the guidance of a healthcare practitioner.

• Avoid use during pregnancy or breastfeeding.
• Not recommended for individuals with kidney stones or digestive tract obstructions.
• Long-term use may cause electrolyte imbalance.
• Only the root is used medicinally – the leaves are toxic due to oxalic acid content.

Chinese Rhubarb vs Culinary Rhubarb

Though both belong to the same genus (Rheum), Chinese rhubarb differs significantly from the culinary variety:

How to Use Chinese Rhubarb Root

Drying and Powdering: The roots are typically harvested in autumn, cleaned, sliced, and dried for use in powders, tinctures, or teas.

Tincture or Decoction: Often consumed as part of herbal blends. Dosage depends on the specific condition and should be guided by a trained herbalist.

Topical Application: Can be made into a poultice or salve for skin conditions.

Chinese Rhubarb in the Garden

Beyond its medicinal legacy, Chinese rhubarb makes a beautiful garden feature. Its massive leaves provide a bold textural contrast to finer foliage, while the flower spikes add dramatic vertical structure. Whether grown as a curiosity, a medicinal herb, or simply for its sheer beauty, it’s a plant that deserves attention.

Conclusion

Chinese rhubarb (Rheum palmatum) is more than just a pretty face in the garden. With a history deeply rooted in traditional medicine and a commanding ornamental presence, it is a versatile plant worth growing and understanding. Whether you’re a herbal enthusiast or a gardener in search of bold foliage, Chinese rhubarb offers beauty and function in equal measure.

Rhubarb Shortbread Cookies | Recipes, Tips & Variations

Introduction: A Sweet and Tangy Delight

Rhubarb shortbread cookies are a delightful fusion of buttery shortbread and the tartness of fresh rhubarb. These cookies offer a unique taste experience, balancing sweetness with a hint of tang. Perfect for spring and summer gatherings, they bring a refreshing twist to traditional cookie recipes.

Classic Rhubarb Shortbread Cookies Recipe

Ingredients:

• For the Shortbread:
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
• For the Rhubarb Filling:
  • 1½ cups fresh rhubarb, chopped
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions:

1. Prepare the Rhubarb Filling:
   • In a saucepan, combine chopped rhubarb, sugar, and water.
   • Cook over medium heat until the rhubarb breaks down and the mixture thickens. Let it cool.
2. Make the Shortbread Dough:
   • In a bowl, cream together butter and sugar until light and fluffy.
   • Add vanilla extract and mix well.
   • Gradually add flour and salt, mixing until a soft dough forms.
3. Assemble the Cookies:
   • Preheat oven to 350°F (175°C).
   • Roll out the dough on a floured surface to about ¼-inch thickness.
   • Cut into desired shapes and place on a baking sheet lined with parchment paper.
   • Spoon a small amount of rhubarb filling onto half of the cookies.
   • Top with the remaining cookies to create sandwiches, sealing the edges gently.
4. Bake:
   • Bake for 12-15 minutes or until the edges are lightly golden.
   • Allow cookies to cool on a wire rack.

Variations to Explore

1. Rhubarb Cream Cheese Icing

Enhance your cookies with a luscious rhubarb cream cheese icing. Roast red rhubarb stalks until tender, then blend with softened cream cheese, butter, and powdered sugar to create a naturally pink, tangy-sweet frosting. This adds both flavor and visual appeal to your cookies.

2. Rhubarb Shortcake Cookies

For a scone-like texture, consider making rhubarb shortcake cookies. Incorporate Greek yogurt into the dough and fold in chopped rhubarb. After baking, drizzle with a simple glaze made from powdered sugar and heavy cream for added sweetness.

Tips for Perfect Rhubarb Shortbread Cookies

• Use Fresh Rhubarb: Fresh rhubarb provides the best flavor and texture. Look for firm, crisp stalks with a vibrant color.
• Chill the Dough: Refrigerating the dough before rolling helps prevent spreading during baking and makes it easier to handle.
• Avoid Overmixing: Mix the dough just until the ingredients are combined to maintain a tender texture.
• Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Serving Suggestions

• Tea Time Treat: Pair these cookies with a cup of Earl Grey or chamomile tea for a delightful afternoon snack.
• Dessert Platter: Include rhubarb shortbread cookies in a dessert platter alongside fresh berries and whipped cream.
• Gift Idea: Package the cookies in decorative boxes or tins for a thoughtful homemade gift.

Conclusion

Rhubarb shortbread cookies are a delightful treat that combines the rich, buttery flavor of shortbread with the tartness of rhubarb. Whether you stick to the classic recipe or experiment with variations like cream cheese icing or shortcake-style cookies, these treats are sure to impress. Perfect for spring and summer occasions, they offer a refreshing twist on traditional cookies.

Rhubarb Sorbet Recipe (UK Style) | A Refreshing Summer Treat

Introduction: Embrace the Tartness of Rhubarb

Rhubarb sorbet is a delightful way to enjoy the unique tartness of rhubarb, especially during the warmer months. This dairy-free dessert is light, refreshing, and showcases the vibrant flavor of rhubarb. Whether you have an abundance of garden-grown rhubarb or found some fresh stalks at the market, this sorbet is a perfect choice.

Ingredients

• 500g rhubarb, chopped into 2cm pieces
• 200g caster sugar
• 100ml water
• Juice of 1 lemon(Sarah’s Slice, Jamie Oliver)

Instructions

1. Cook the Rhubarb:
   • In a medium saucepan, combine the chopped rhubarb, caster sugar, water, and lemon juice.
   • Place over medium heat and stir until the sugar dissolves.
   • Continue to cook for about 10-15 minutes, or until the rhubarb has broken down and is tender.(Sarah’s Slice)
2. Cool and Blend:
   • Remove the saucepan from heat and allow the mixture to cool completely.
   • Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
3. Strain (Optional):
   • For a smoother texture, strain the blended mixture through a fine mesh sieve to remove any fibrous bits.
4. Freeze the Sorbet:
   • With an Ice Cream Maker:
     • Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
     • Transfer the churned sorbet to an airtight container and freeze for at least 4 hours, or until firm.
   • Without an Ice Cream Maker:
     • Pour the mixture into a shallow, freezer-safe container.
     • Place in the freezer and stir vigorously every hour for 4-6 hours to break up ice crystals, until the sorbet is firm and scoopable.

Serving Suggestions

• Serve scoops of rhubarb sorbet in bowls or cones for a refreshing dessert.
• Pair with fresh berries or a drizzle of honey for added sweetness.
• Garnish with mint leaves or edible flowers for an elegant presentation.

Storage Tips

• Store the sorbet in an airtight container in the freezer for up to 2 weeks.
• Allow the sorbet to sit at room temperature for a few minutes before scooping, as it may harden over time.(Crumbs & Caramel)

Conclusion

This rhubarb sorbet recipe is a simple yet delightful way to enjoy the tangy flavor of rhubarb. Perfect for hot summer days, it’s a treat that both adults and children will love. Whether served on its own or as part of a dessert ensemble, rhubarb sorbet is sure to impress.

Rhubarb Nutrition Facts & Health Benefits | A Tart Superfood

Introduction: The Nutritional Power of Rhubarb

Rhubarb (Rheum rhabarbarum) is a unique vegetable often treated as a fruit in culinary contexts. Known for its tart flavor and vibrant red stalks, rhubarb is not only a versatile ingredient in the kitchen but also a source of several essential nutrients. This article delves into the nutritional profile and health benefits of rhubarb, highlighting why it deserves a place in your diet.(NatureWord, veggiesinfo.com)

Nutritional Profile of Rhubarb (Per 100g Serving)

Rhubarb is low in calories and contains a variety of vitamins and minerals:(Nutrition And You.com)

• Calories: 21 kcal
• Protein: 0.9 g
• Total Fat: 0.2 g
• Carbohydrates: 4.5 g
  • Sugars: 1.1 g
  • Dietary Fiber: 1.8 g
• Vitamin K: 29 µg (24% DV)
• Vitamin C: 8 mg (9% DV)
• Calcium: 86 mg (9% DV)
• Potassium: 288 mg (8% DV)
• Magnesium: 12 mg (3% DV)
• Iron: 0.22 mg (3% DV)(KetoDiet, Food Struct)

Health Benefits of Rhubarb

1. Supports Bone Health

Rhubarb is a good source of vitamin K, providing about 24% of the daily value per 100g serving. Vitamin K plays a crucial role in bone metabolism and helps maintain bone density.(CookingEggs)

2. Aids Digestion

With 1.8 grams of dietary fiber per 100g, rhubarb can contribute to digestive health by promoting regular bowel movements and preventing constipation.

3. Rich in Antioxidants

Rhubarb contains antioxidants like anthocyanins and polyphenols, which help combat oxidative stress and may reduce the risk of chronic diseases.

4. Low in Calories

At just 21 calories per 100g, rhubarb is a low-calorie food, making it suitable for weight management diets.(Nutrition And You.com)

Culinary Uses of Rhubarb

Rhubarb’s tart flavor makes it a popular ingredient in various dishes:

• Desserts: Commonly used in pies, crumbles, and jams.
• Beverages: Can be incorporated into cocktails and teas.
• Savory Dishes: Pairs well with meats and can be used in sauces.(NatureWord)

When preparing rhubarb, it’s important to note that only the stalks are edible; the leaves contain oxalic acid and are toxic.(Real Simple)

Precautions

While rhubarb offers several health benefits, it also contains oxalates, which can contribute to kidney stone formation in susceptible individuals. Those with a history of kidney stones should consume rhubarb in moderation.(Healthline)

Conclusion

Rhubarb is a nutritious, low-calorie vegetable that provides essential vitamins and minerals, particularly vitamin K and fiber. Its antioxidant properties and versatility in cooking make it a valuable addition to a balanced diet. However, due to its oxalate content, individuals prone to kidney stones should consume it cautiously.

Rhubarb and Lemon Cake | A Zesty Springtime Delight

Introduction: A Harmonious Blend of Tart and Sweet

The Rhubarb and Lemon Cake is a delightful dessert that combines the tartness of rhubarb with the bright citrus flavor of lemon. This cake is perfect for spring and summer gatherings, offering a moist crumb and a refreshing taste that appeals to a wide range of palates.

Why You’ll Love This Cake

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates ingredients like sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Suitable for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps make it accessible for both novice and experienced bakers.

Ingredients

For the Cake:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(Allrecipes, bonicellicookingclub.com)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(The Baker Chick)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Rhubarb and Lemon Cake offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.

Lemon Rhubarb Loaf with Glaze | A Zesty Springtime Treat

Introduction: A Perfect Balance of Tart and Sweet

The Lemon Rhubarb Loaf with Glaze is a delightful dessert that combines the tangy flavor of rhubarb with the bright zest of lemon. This moist and tender loaf is topped with a sweet lemon glaze, making it an ideal treat for springtime gatherings, afternoon teas, or a simple indulgence at home.

Why You’ll Love This Recipe

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Perfect for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps suitable for both novice and experienced bakers.(Hidden Recipes)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, modawantelarab.blogspot.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Lemon Rhubarb Loaf with Glaze offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.(Recipestasteful)

Lemon Rhubarb Loaf with Glaze | A Zesty Springtime Treat

Introduction: A Perfect Balance of Tart and Sweet

The Lemon Rhubarb Loaf with Glaze is a delightful dessert that combines the tangy flavor of rhubarb with the bright zest of lemon. This moist and tender loaf is topped with a sweet lemon glaze, making it an ideal treat for springtime gatherings, afternoon teas, or a simple indulgence at home.

Why You’ll Love This Recipe

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Perfect for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps suitable for both novice and experienced bakers.(Hidden Recipes)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, modawantelarab.blogspot.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Lemon Rhubarb Loaf with Glaze offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.(Recipestasteful)

Lemon Rhubarb Loaf with Glaze | A Zesty Springtime Treat

Introduction: A Perfect Balance of Tart and Sweet

The Lemon Rhubarb Loaf with Glaze is a delightful dessert that combines the tangy flavor of rhubarb with the bright zest of lemon. This moist and tender loaf is topped with a sweet lemon glaze, making it an ideal treat for springtime gatherings, afternoon teas, or a simple indulgence at home.

Why You’ll Love This Recipe

• Seasonal Ingredients: Utilizes fresh rhubarb, a spring favorite, paired with lemon for a refreshing taste.
• Moist Texture: Incorporates sour cream or yogurt to ensure a tender crumb.
• Versatile Serving: Perfect for breakfast, brunch, or dessert.
• Simple Preparation: Straightforward steps suitable for both novice and experienced bakers.(Hidden Recipes)

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb(goergie.me, Yumtastic Recipes, modawantelarab.blogspot.com, Instagram)

For the Glaze:

• ¾ cup powdered sugar
• 1–2 tablespoons fresh lemon juice(Yumtastic Recipes)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time. Stir in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
10. Glaze the Loaf: Once the loaf is completely cooled, drizzle the glaze over the top. Allow it to set before slicing.

Serving Suggestions

• Afternoon Tea: Pair a slice with your favorite tea for a delightful snack.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness by refrigerating for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Lemon Rhubarb Loaf with Glaze offers a harmonious blend of tart and sweet flavors, making it a standout choice for various occasions. Its moist texture and vibrant taste are sure to impress family and friends alike.(Recipestasteful)