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Lemon Rhubarb Loaf

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A delightful gluten-free loaf combining tart rhubarb and zesty lemon, perfect for family gatherings or meal prep.

Ingredients

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  • 1 cup all-purpose gluten-free flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup rhubarb, chopped
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
  3. Mix the egg, buttermilk, vegetable oil, vanilla extract, lemon zest, and lemon juice in another bowl.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. Fold in the chopped rhubarb gently.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes or until a toothpick comes out clean.
  8. Allow to cool for 10 minutes before removing from the pan.
  9. Mix powdered sugar with lemon juice until smooth for the glaze and then drizzle it over the cooled loaf. Enjoy!

Equipment

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten. Store in an airtight container.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-rhubarb-loaf/