Name: Glazed Rhubarb Loaf Cake
Prep time: 1 h
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup rhubarb stalks (cut into long strips for topping, plus 1/2 cup chopped); 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (room temperature); 1 cup granulated sugar (plus 2 tbsp for rhubarb glaze); 2 large eggs; 1/2 cup sour cream or plain yogurt; 1/4 cup milk; 1 tsp vanilla extract; Zest of 1 orange (optional, for brightness)

Glazed Rhubarb Loaf Cake

FrozenTurnip3702

This stunning Rhubarb Loaf Cake is a celebration of early summer, pairing a tender, buttery crumb with the tart pop of rhubarb. The eye-catching glazed rhubarb strips on top add a jewel-like finish, making it as beautiful as it is delicious. A hint of orange zest brightens the cake, while a simple rhubarb syrup glaze locks in moisture and adds a gentle sheen. Perfect for brunch, teatime, or a sweet finish to any meal, this loaf is sure to impress with its vibrant flavor and striking appearance.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Cut rhubarb stalks into long strips for topping (about 5-6 strips). Reserve 1/2 cup of rhubarb, chopped, for the batter.
In a small saucepan, combine 2 tbsp sugar with 1/4 cup water. Bring to a simmer, add the rhubarb strips, and poach gently for 2-3 minutes until just tender but not falling apart. Remove strips and set aside. Simmer remaining liquid until syrupy; reserve for glaze.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs, one at a time. Mix in sour cream (or yogurt), milk, vanilla, and orange zest (if using).
Gradually add dry ingredients, mixing until just combined. Fold in the chopped rhubarb.
Pour batter into prepared pan. Arrange poached rhubarb strips on top, gently pressing them into the surface.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Brush the reserved rhubarb syrup glaze over the warm loaf. Cool completely before slicing.