Sweet, tangy, and bursting with fresh fruit, this Strawberry Rhubarb Bread is a must-bake treat. It’s the perfect balance of juicy strawberries and tart rhubarb folded into a tender, moist loaf with a hint of vanilla.
The light glaze on top adds just the right amount of sweetness, making every slice absolutely irresistible.
This recipe is especially great in spring and summer, when strawberries and rhubarb are at their peak. But let’s be real—this bread is too good to save for just one season!
Whether you enjoy it as a breakfast treat, an afternoon snack, or a light dessert, it’s a simple way to bring bright, fresh flavors to your table.
For an extra special pairing, serve it with Strawberry Champagne Cookies for a touch of elegance, or go all-in on the berry goodness with a Strawberry Cheesecake Sandwich.
Why Do I Love This Recipe?
- The perfect mix of sweet and tart – strawberries and rhubarb are a dream duo.
- Soft, moist, and full of flavor – thanks to milk, oil, and just the right ingredients.
- No mixer is required – just stir, bake, and enjoy!
- Great for any time of day – a breakfast treat, snack, or dessert.
- A beautiful loaf – the pops of red from the fruit make it as pretty as it is delicious.
Strawberry Rhubarb Bread Recipe
Equipment
- Mixing bowls – For combining ingredients.
- Whisk & spatula – For mixing.
- 9 x 5-inch loaf pan – For baking the bread.
- Oven – Preheating and baking.
- Wire rack – For cooling the loaf.
Ingredients
- 1 cup strawberries diced (150 grams)
- 1 cup rhubarb diced (120 grams)
- 2 tablespoons all purpose flour
- 2 cups all purpose flour 270 grams
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup milk
- ½ cup vegetable or canola oil
- 1 large egg
- 1 teaspoon vanilla
Glaze
- ¾ cup powdered sugar
- 1 tablespoons milk
Instructions
- Preheat & prep: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix fruit & flour: Toss diced strawberries and rhubarb with 2 tbsp flour; set aside.
- Combine dry ingredients: In a bowl, whisk 2 cups flour, baking powder, and salt.
- Make batter: In a large bowl, whisk sugar, oil, milk, egg, and vanilla. Stir in dry ingredients.
- Fold in fruit: Gently fold in the strawberry-rhubarb mixture.
- Bake: Pour batter into the pan and bake for about 1 hour or until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Glaze & serve: Whisk powdered sugar with milk, drizzle over the loaf, let set, then slice and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 258kcal |
| Carbohydrates | 39g |
| Protein | 3g |
| Fat | 10g |
| Sugar | 21g |
| Sodium | 179mg |
Expert Tips for a Perfect Strawberry Rhubarb Loaf
- Pat the Fruit Dry – After washing the strawberries and rhubarb, pat them dry completely before tossing them with flour. Extra moisture can make the loaf dense.
- Prevent a Soggy Bottom – Rhubarb releases a lot of juice while baking. To avoid a soggy loaf, sprinkle a thin layer of sugar or a dusting of flour on the bottom of the greased pan before pouring in the batter.
- Use Room Temperature Ingredients – Let your egg and milk sit at room temperature for about 30 minutes before mixing. This helps create a smoother batter and ensures even baking.
- Don’t Overmix – Overworking the batter can lead to a tough loaf. Stir just until the flour is incorporated—a few streaks are fine before folding in the fruit.
- Check for Doneness Early – Depending on your oven, the bake time may vary. Start checking at 50 minutes by inserting a toothpick in the center. If it comes out with moist crumbs (not wet batter), it’s done!
- Let the Loaf Rest Before Slicing – For clean slices, let the loaf cool completely before cutting. If you slice it too soon, the texture can turn gummy.
- Upgrade the Glaze – Add a touch of lemon zest or a splash of vanilla to the glaze for extra depth of flavor.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
