Welcome the sweet and tart flavors of spring with this incredible Strawberry Rhubarb Bread. This moist, tender loaf is bursting with fresh fruit and offers the perfect balance of sweetness and tang. It’s simple enough for a weekend bake but elegant enough for a special brunch.

Why You Will Love This Recipe

This Strawberry Rhubarb Bread is truly exceptional because of the vibrant flavor combination. Rhubarb provides a lovely, slightly tart counterpoint to the sweetness of the strawberries, creating a complex and utterly addictive taste. The texture is moist and tender, thanks to the buttermilk and oil combination, ensuring that every slice is a delight. It’s an ideal way to use up early spring produce and makes your kitchen smell absolutely heavenly while baking. This is definitely going to be your go-to recipe when those first stalks of rhubarb appear at the market.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup granulated sugar, plus 2 tablespoons for topping
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk mixed with 1/2 tsp lemon juice)
• 3/4 cup fresh strawberries, chopped
• 1 cup fresh rhubarb, chopped into 1/2-inch pieces

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, allowing some overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the 1 cup of granulated sugar and softened butter until light and fluffy, about 3 minutes. Beat in the eggs one at a time, ensuring each is incorporated before adding the next, then stir in the vanilla extract.
4. In a small bowl, gently toss the chopped strawberries and rhubarb pieces with 1 tablespoon of the reserved flour mixture. This step helps prevent the fruit from sinking to the bottom of the bread during baking.
5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix just until combined; do not overmix.
6. Gently fold in the floured strawberry and rhubarb pieces using a spatula until they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter.
8. Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached.
9. Let the bread cool in the pan for 10 minutes. Then, carefully lift the loaf out using the parchment paper overhang (if used) and transfer it to a wire rack to cool completely before slicing.

Expert Tips / Pro Tips

To achieve the absolute best Strawberry Rhubarb Bread, keep these tips in mind. First, ensure your butter and eggs are at room temperature; this helps them emulsify properly, leading to a lighter crumb structure. Second, never overmix the batter once the flour is added; overmixing develops the gluten too much, resulting in a tough, dense loaf instead of a tender one. Third, when preparing the rhubarb and strawberries, make sure the pieces are no larger than 1/2 inch. Larger chunks can release too much moisture, potentially undercooking the center of the bread. Finally, if the top begins to brown too quickly before the center is cooked, loosely tent the loaf with aluminum foil during the last 15 minutes of baking.

Variations & Substitutions

This recipe is very adaptable! If you don’t have buttermilk, you can easily substitute it by measuring 1/2 cup of whole milk and stirring in 1/2 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes until it slightly curdles. For substitutions, feel free to replace the strawberries and rhubarb with other seasonal fruit combinations like blueberries and lemon zest, or even just use all strawberries if rhubarb isn’t available. A great addition is swapping the cinnamon for 1/4 teaspoon of nutmeg for a warmer spice note. For extra crunch, add 1/2 cup of chopped pecans or walnuts when folding in the fruit.

Serving Suggestions

This moist Strawberry Rhubarb Bread is fantastic served warm right out of the oven, perhaps with a little softened butter melting over it. For a more formal presentation, serve it sliced thinly alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for dessert. It pairs wonderfully with a hot cup of coffee or tea for breakfast or brunch. A light glaze made from powdered sugar and a splash of milk or lemon juice drizzled over the cooled loaf also takes this bread to the next level.

Storage, Freezing & Reheating

To keep your Strawberry Rhubarb Bread fresh, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Do not refrigerate, as this can dry out quick breads. To freeze, allow the loaf to cool completely, wrap it tightly first in plastic wrap, and then in a layer of aluminum foil. It can be frozen successfully for up to 3 months. To reheat, simply thaw overnight on the counter, or slice a piece and microwave it briefly (about 15-20 seconds) until warmed through.

Nutrition Information

The following is an estimated nutritional breakdown per serving (assuming 12 slices). Please note that exact values will vary based on specific ingredient brands and measurements used.

FAQ

How do I stop the fruit from sinking to the bottom of the bread?

The best trick, which is included in the instructions, is to toss the chopped strawberries and rhubarb with about 1 tablespoon of the dry flour mixture before folding them into the batter. This light coating prevents the fruit from becoming too heavy and sinking during the bake.

Can I use frozen strawberries or rhubarb instead of fresh?

Yes, you can use frozen fruit, but you must prepare it correctly. Do not thaw the frozen fruit first; use it directly from the freezer. Increase the baking time slightly, possibly by 5 to 10 minutes, as the frozen fruit will cool down the batter more significantly.

What is the internal temperature supposed to be when the bread is done?

While visually checking for clear toothpicks is usually reliable, the internal temperature for most quick breads, including this Strawberry Rhubarb Bread, should register between 200°F and 205°F (93°C to 96°C) when measured with an instant-read thermometer in the center.

Strawberry Rhubarb Bread

A moist and flavorful quick bread bursting with the classic combination of sweet strawberries and tart rhubarb, topped with a simple crumb topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

For the Bread

• 1 3/4 cups All-purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1/2 cup Unsalted butter, softened (1 stick)
• 1 cup Granulated sugar + 2 tablespoons for topping
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Milk or buttermilk
• 1 cup Diced rhubarb, fresh or frozen (not thawed)
• 1 cup Diced strawberries, fresh or frozen (not thawed)

For the Crumb Topping

• 1/2 cup All-purpose flour
• 1/4 cup Brown sugar, packed
• 1/4 cup Cold unsalted butter, cubed

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper leaving an overhang.
2. In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients alternately with the milk, beginning and ending with the dry ingredients (mix just until combined; do not overmix).
5. Gently fold in the diced rhubarb and strawberries. Pour the batter into the prepared loaf pan.
6. Prepare the topping: In a small bowl, combine the 1/2 cup flour, 2 tablespoons reserved granulated sugar, and brown sugar. Cut in the cold cubed butter using a pastry blender or your fingers until coarse crumbs form. Sprinkle evenly over the batter.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the topping browns too quickly, loosely cover the loaf with foil for the last 10 minutes of baking.
8. Let the bread cool in the pan for 15 minutes before gently removing it to a wire rack to cool completely before slicing.

Notes

If using frozen fruit, do not thaw them beforehand; toss them lightly with 1 tablespoon of flour before folding into the batter to prevent sinking.