Have you ever tasted something that perfectly captures the essence of late spring? That’s exactly what this Strawberry Rhubarb Bread delivers with each moist, flavor-packed slice. The marriage of sweet, juicy strawberries and tart, vibrant rhubarb creates a quick bread that’s impossible to resist—especially warm from the oven with a pat of butter slowly melting into its tender crumb.
This isn’t just another fruit bread recipe.
It’s a celebration of one of nature’s most perfect flavor combinations, transformed into a versatile treat that works as breakfast, snack, or dessert. The best part? You don’t need to be a master baker to achieve spectacular results.
Why This Recipe is Awesome
What makes this Strawberry Rhubarb Bread truly special is how it balances sweet and tart notes in perfect harmony.
Unlike overly sugary quick breads, this loaf lets the natural tang of rhubarb shine through, complemented by pockets of sweet strawberry goodness throughout.
The texture hits that ideal middle ground—moist and tender without being heavy or gummy. It features a delicate crumb that holds together beautifully when sliced, even when still slightly warm (though it’s worth the patience to let it cool properly).
Perhaps the best part is its versatility. This bread transitions effortlessly from breakfast table to afternoon tea to dessert plate.
Toast a slice and add cream cheese for a decadent morning treat, or warm it slightly and top with vanilla ice cream for an impressive dessert that took minimal effort.
Equipment needed: Mixing bowls, whisk, spatula, 9×5-inch loaf pan, parchment paper
Strawberry Rhubarb Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/3 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1/2 tablespoon lemon juice
- 1 cup fresh rhubarb diced small (about 2 stalks)
- 1 cup fresh strawberries diced small
- 2 tablespoons flour for tossing with fruit
- Optional: 2 tablespoons turbinado sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Lightly grease any exposed parts of the pan.
- Prepare your fruit carefully. Dice the rhubarb into approximately 1/4-inch pieces, removing any leaves (they’re toxic) and stringy outer parts. Hull and dice the strawberries into similar-sized pieces. Toss both fruits with 2 tablespoons of flour in a small bowl until coated. This prevents them from sinking to the bottom of your bread.
- Whisk together the dry ingredients in a medium bowl: flour, baking soda, salt, and cinnamon until well combined.
- In a large bowl, mix the wet ingredients. Whisk together the granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and buttermilk until the mixture is smooth.
- Combine wet and dry ingredients gently. Add the flour mixture to the wet ingredients and stir just until no dry streaks remain. Overmixing will result in a tough bread, so use a light hand!
- Fold in the prepared fruit mixture with a rubber spatula, taking care not to crush the berries too much. A few gentle strokes should distribute them evenly.
- Transfer batter to the prepared loaf pan and spread evenly. If using, sprinkle turbinado sugar over the top for a delightful crunch.
- Bake for 55-60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil after about 40 minutes.
- Cool in the pan for 15 minutes, then use the parchment paper overhang to lift the bread out. Let it cool completely on a wire rack before slicing to prevent it from falling apart.
Notes
- If using frozen fruit, don’t thaw it first—add it to the batter while still frozen to prevent excess moisture.
- The bread freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
- This recipe can be made into muffins instead—just reduce baking time to about 20-25 minutes.
- For extra flavor, add 1/2 teaspoon of almond extract along with the vanilla.
- A cream cheese glaze drizzled over the top takes this bread to dessert territory.
Calories & Nutritional Info
- Calories: Approximately 225 calories per slice (based on 12 slices)
- Carbohydrates: 35g per slice
- Protein: 3g per slice
- Fat: 8g per slice
- Allergens: Contains wheat, dairy, and eggs
- Diet suitability: Vegetarian-friendly
Common Mistakes to Avoid
- Not coating the fruit with flour. This crucial step prevents your strawberries and rhubarb from sinking to the bottom of the loaf.
- Overmixing the batter. This activates the gluten in the flour and results in a tough, dense bread instead of a tender crumb.
- Using too large fruit pieces. Dice the strawberries and rhubarb small (about 1/4-inch) for even distribution and proper cooking.
- Underbaking the bread. Because this bread is so moist, it needs the full baking time. A toothpick should come out clean from the center.
- Slicing too soon. As tempting as it is to cut into warm bread, waiting until it’s completely cool prevents a gummy texture.
Alternatives & Substitutions
- Make it dairy-free: Replace buttermilk with non-dairy milk mixed with 1/2 tablespoon lemon juice or vinegar.
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Fruit variations: Try replacing half the strawberries with raspberries or blueberries for a mixed berry version.
- Reduce sugar: You can cut the granulated sugar to 1/2 cup if you prefer a less sweet bread that highlights the tartness of the rhubarb.
- Add texture: Mix in 1/2 cup chopped walnuts or pecans for a delightful crunch.
FAQs
Can I use frozen rhubarb and strawberries?
Absolutely! Don’t thaw them first—add them frozen directly to the batter after coating with flour. You might need to extend the baking time by 5-7 minutes since the frozen fruit will lower the temperature of the batter.
My rhubarb has green stalks.
Is that okay to use? Yes! While red rhubarb stalks look prettier in the bread, green stalks taste identical and work perfectly fine. The color difference won’t affect the flavor, though your bread may have less of a pink hue.
Why did my fruit sink to the bottom of the loaf?
This typically happens when the fruit isn’t coated with flour or when the batter is too thin. Make sure to thoroughly coat your diced fruit with flour before folding it into the batter, and double-check your measurements for accuracy.
How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf—it should come out clean or with a few moist crumbs, but not wet batter. The top should be golden brown, and the bread should feel springy when gently pressed with a finger.
Can I make this with only strawberries or only rhubarb?
Certainly! For an all-strawberry bread, use 2 cups of diced strawberries. For all-rhubarb, use 2 cups of rhubarb but consider increasing the sugar by 2-3 tablespoons to balance the tartness.
Final Thoughts
This Strawberry Rhubarb Bread is more than just a recipe—it’s a celebration of spring’s finest flavors in a format that everyone can enjoy. The beautiful balance of sweet strawberries and tart rhubarb creates something truly special that’s worth making again and again. Whether you’re a seasoned baker or just starting out, this forgiving recipe delivers delicious results that will have everyone asking for seconds.
