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Strawberry Rhubarb Bread

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a close up shot of Strawberry Rhubarb Bread sliced
Sweet and tart in just the right amounts, this strawberry rhubarb bread is a delicious addition to your breakfast table.
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Table of Contents
  1. Strawberry Rhubarb Bread Ingredients
  2. How to Make This Strawberry Rhubarb Bread Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

If you’ve never had strawberry rhubarb bread before, you’re in for a real treat. This delicious bread is made with fresh strawberries and rhubarb, producing a sweet and tart flavor that is absolutely irresistible.

a close up shot of Strawberry Rhubarb Bread sliced

Strawberry Rhubarb Bread Ingredients

Strawberry Rhubarb Bread raw ingredients that are labeled

NOTE: It is essential to ensure you do not eat the leaves, root, or bottom stem area of rhubarb plants, as it will make you sick.

You’ll need:

  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • ½ cup melted unsalted butter
  • ¾ cup buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 cup fresh rhubarb, diced small
  • 1½ cups fresh strawberries diced

For the Glaze

  • ½ cup powdered sugar
  • 1 to 1½ tablespoons buttermilk
  • ½ teaspoon strawberry extract

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: Add even more flavor to your strawberry rhubarb loaf cake with a handful of white or milk chocolate chips mixed into the batter.

BERRIES: In this easy bread recipe, you could substitute strawberries for other berries such as blueberries or raspberries.

STRAWBERRY EXTRACT: If you don’t have strawberry extract, you can use all vanilla extract or vanilla bean paste. 

How to Make This Strawberry Rhubarb Bread Recipe

STEP ONE: Preheat the oven to 350°F. Grease or line a 9 × 5-inch loaf pan with parchment paper.

STEP TWO: In a large bowl, combine sugar, vanilla, strawberry extract, melted butter, buttermilk, and eggs. Whisk to combine well.

sugar, vanilla, strawberry extract, butter, buttermilk and eggs whisked in a bowl

STEP THREE: In a separate medium bowl, whisk together the flour, salt, and baking powder.

flour, salt, baking powder whisked in a bowl

STEP FOUR: Remove 2 tablespoons of the flour mixture and sprinkle over the rhubarb and strawberries. Toss to coat.

OUR RECIPE DEVELOPER SAYS

Coating the strawberries and rhubarb with flour will help prevent them from sinking to the bottom of the loaf. 

flour sprinkled over the fresh fruit and stirred in a bowl

STEP FIVE: Mix the remaining flour mixture into the wet ingredients until just combined. 

flour mixture mixed into the wet ingredients in a bowl

STEP SIX: Fold the strawberry rhubarb mixture into the batter to distribute evenly, but do not overmix.

PRO TIP:

Over mixing once you have added the dry ingredients to the wet ingredients really toughens up the bread.

fruit folded into the flour mixture in a bowl

STEP SEVEN: Pour batter into the greased loaf pan.

STEP EIGHT: Bake for 55 to 60 minutes. Test the bread by inserting a toothpick into the center of the bread. It should come out clean or with a few moist crumbs attached. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time. 

flour mixture baked in a baking dish

STEP NINE: Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.

STEP TEN: For the glaze, whisk together the powdered sugar, buttermilk, and strawberry extract. 

powdered sugar, buttermilk, and strawberry extract whisked in a bowl

STEP ELEVEN: Drizzle the glaze over the top of the bread after it has cooled completely.

PRO TIP:

Make sure the bread is on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the bread.

glaze drizzled over the bread

STEP TWELVE: Slice into 8 slices with a serrated knife and serve. 

How To Serve

Add this deliciously moist bread to your breakfast table for a sweet way to start your day. Serve it along with a vanilla latte or coconut milk latte to wash it down. Quick bread also makes a fantastic homemade gift for friends and family.

Strawberry rhubarb recipes are a fantastic way to use up these fresh fruits. Our strawberry rhubarb cheesecake and rhubarb strawberry crisp are two scrumptious choices.

Storage

IN THE FRIDGE: Wrap this tasty quick bread tightly with plastic wrap. Store in the fridge for 3 days.

IN THE FREEZER: Freeze the homemade strawberry rhubarb bread wrapped in a layer of plastic wrap and a layer of aluminum foil for up to 1 month.

close up shot of slices of strawberry rhubarb bread stacked on top of each other on a plate

Summer is the time for all things strawberry and rhubarb, and this strawberry rhubarb bread is a great option to use up those delicious seasonal fruits. The sweet and tart flavors are perfectly balanced in this easy-to-make recipe. Trust me, once you try it, you’ll be hooked!

FREQUENTLY ASKED QUESTIONS

How does this bread taste?

This strawberry rhubarb bread is bursting with sweet strawberry and tart rhubarb flavors. The addition of the strawberry extract helps improve the flavor if you have grocery store strawberries that sometimes lack the flavor you find in picking your own strawberries. 

Can I eat this strawberry rhubarb bread warm or cold?

This rhubarb and strawberry bread is best served warm or at room temperature. Be sure not to slice it until the bread is completely cooled, and use a serrated knife. You can reheat slices of bread in the microwave at 10-second intervals until warmed to your liking. 

Can I make this strawberry rhubarb quick bread recipe ahead of time and freeze it?

You can freeze the whole loaf or slice the bread and place pieces of waxed paper in between each slice before freezing. This way, you can take out one slice at a time. 

Where did you get strawberry extract?

Your local grocery store should carry strawberry extract. You can find it in the baking aisle near the vanilla extract. 

What if I don’t have parchment paper?

Parchment paper makes lifting your rhubarb strawberry bread out of the loaf pan a little bit easier. If you don’t have it, just be sure to use a non-stick loaf pan or spray the pan generously with cooking spray, especially the corners.

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a close up shot of Strawberry Rhubarb Bread sliced

Strawberry Rhubarb Bread

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Sweet and tart in just the right amounts, this strawberry rhubarb bread is a delicious addition to your breakfast table.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8

Ingredients
  

  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoons strawberry extract
  • ½ cup melted unsalted butter
  • ¾ cup buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 1 cup fresh rhubarb, diced small
  • 1 ½ cup fresh strawberries diced

For the Glaze

  • ½ cup powdered sugar
  • 1 to 1 ½ Tablespoons buttermilk
  • ½ teaspoon strawberry extract

Instructions
 

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine sugar, vanilla, strawberry extract, melted butter, buttermilk, and eggs. Whisk to combine well.
  • In a separate medium bowl, whisk together the flour, salt, and baking powder.
  • Remove 2 tablespoons of the flour mixture and sprinkle over the rhubarb and strawberries. Toss to coat. This will help prevent the strawberries from sinking to the bottom of the baked loaf.
  • Mix the remaining flour mixture into the wet ingredients until just combined.
  • Fold the strawberry rhubarb mixture into the batter to distribute evenly, but do not overmix.
  • Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
  • Bake for 55 to 60 minutes. Test the bread by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
  • Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.
  • For the glaze, whisk together the powdered sugar,buttermilk, and strawberry extract.
  • Drizzle the glaze over the bread after it has cooled completely..
  • Slice into 8 slices with a serrated knife and serve

Notes

  • Coating the strawberries and rhubarb with flour will help prevent them from sinking to the bottom of the loaf.
  • Over mixing once you have added the dry ingredients to the wet ingredients really toughens up the bread.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.
  • Make sure the bread is on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the bread.

Nutrition

Calories: 389kcal | Carbohydrates: 61g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 430mg | Potassium: 326mg | Fiber: 2g | Sugar: 35g | Vitamin A: 483IU | Vitamin C: 17mg | Calcium: 127mg | Iron: 2mg
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