Strawberry Rhubarb Bread Recipe

There’s something truly special about baking with fresh, seasonal fruit—especially when it comes to Strawberry Rhubarb Bread. This recipe has become a staple in my kitchen every summer, blending the sweet burst of ripe strawberries with the tangy brightness of rhubarb in every moist, tender bite. I love how the ruby swirls of fruit peek through each slice, making it just as beautiful as it is delicious.

Whether it’s a cozy breakfast, a sunny afternoon tea, or just a quiet moment with a warm slice, this Strawberry Rhubarb Bread always brings comfort and joy. It’s a simple, one-bowl recipe I turn to often, especially when my garden or local farmers’ market is overflowing. Trust me, once you try this Strawberry Rhubarb Bread, you’ll keep coming back to it all season long.

Why This Strawberry Rhubarb Combination Works So Well

The timeless pairing of strawberries and rhubarb brings back memories of early summer baking in my kitchen—sweet berries mingling with tangy rhubarb in the most satisfying way. This Strawberry Rhubarb Bread captures that nostalgic flavor balance perfectly, with just the right touch of tartness to keep things bright and not overly sweet. I always look forward to rhubarb season, from April to June, when the stalks are tender and full of flavor, and the fresh strawberries are at their juiciest.

In this strawberry rhubarb quick bread, the rhubarb melts into the loaf, adding moisture and pockets of tangy goodness, while the strawberries give sweet, juicy bursts and a beautiful blush of color. Whether it’s sliced for breakfast, shared over tea, or topped with whipped cream for dessert, this Strawberry Rhubarb Bread is a warm-weather favorite I come back to every year.

Jump to:

• Ingredients
• Instructions
• Health Benefits and Dietary Adaptations
• Creative Variations and Recipe Twists
• Essential Equipment for Best Results
• Proper Storage for Maximum Freshness
• The Secret to Perfectly Baked Strawberry Rhubarb Bread (And the Lesson I Learned the Hard Way)
• FAQ
• More Sweet Ways to Celebrate Strawberry Rhubarb Season
• Related
• Pairing
• Strawberry Rhubarb Bread Recipe

Ingredients

Dry Ingredients:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Ground cinnamon

Wet Ingredients:

• Melted butter, cooled slightly
• Egg, room temperature
• Buttermilk
• Vanilla extract

Fruit:

• Fresh strawberries, hulled and diced
• Fresh rhubarb, chopped into ½-inch pieces
• All-purpose flour (for coating fruit)

Optional Topping:

• Coarse sugar for sprinkling

The beauty of this moist strawberry bread lies in its simple ingredient list. All-purpose flour provides the perfect structure, while the combination of baking powder and baking soda creates a tender crumb. Buttermilk adds tang and moisture, complementing the fruit flavors beautifully.

Ingredient Substitutions: Can't find buttermilk? Make your own by adding 1 tablespoon lemon juice to 1 cup regular milk and letting it sit for 5 minutes. For a healthier twist, substitute half the all-purpose flour with whole wheat flour. Greek yogurt can replace buttermilk for extra protein and moisture.

When selecting rhubarb, look for firm, crisp stalks with bright color. Avoid any that are wilted or have brown spots. Fresh strawberries should be bright red, fragrant, and free from soft spots. If using frozen fruit, don't thaw it first – toss it frozen with the flour coating to prevent excess moisture.

See recipe card for quantities.

Instructions

Preparing Your Kitchen and Ingredients

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or cooking spray. Line the bottom with parchment paper for easy removal.
2. Wash and hull the strawberries, then dice them into ½-inch pieces. Trim the rhubarb stalks and chop them into similar-sized pieces.
3. Toss both fruits with 2 tablespoons of flour in a small bowl – this coating helps prevent the fruit from sinking to the bottom during baking.

Mixing Dry and Wet Ingredients

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined and there are no lumps.
2. Create a well in the center of the dry ingredients – this traditional technique helps prevent overmixing when you add the wet ingredients.
3. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until smooth. The butter should be cooled enough that it doesn't scramble the egg.

Combining Everything Together

1. Pour the wet ingredients into the well you created in the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the ingredients together until just combined.
2. The batter should look slightly lumpy – this is exactly what you want for tender quick bread.
3. Gently fold in the flour-coated strawberries and rhubarb, distributing them evenly throughout the batter. Avoid overmixing, which can result in tough, heavy bread.

Baking and Cooling

1. Allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before slicing for the cleanest cuts, though it's absolutely delicious served warm with butter.
2. Transfer the batter to your prepared loaf pan, spreading it evenly. Sprinkle the top with coarse sugar if desired – this creates a lovely crunchy crust.
3. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
4. If the top browns too quickly, tent it with aluminum foil during the last 15 minutes of baking.

Essential Hints and Tips for Success

The secret to perfect strawberry rhubarb bread lies in not overmixing the batter. Quick breads should be mixed just until the ingredients come together – a few lumps are perfectly fine and actually desirable. Overmixing develops the gluten in the flour, resulting in tough, dense bread instead of the tender crumb you want.

Another crucial tip is coating your fruit with flour before folding it into the batter. This simple step prevents the strawberries and rhubarb from sinking to the bottom during baking, ensuring even distribution throughout each slice.

Room temperature ingredients mix more easily and create a smoother batter. Take your egg and buttermilk out of the refrigerator about 30 minutes before you start baking. If you forget, you can quickly bring the egg to room temperature by placing it in a bowl of warm water for a few minutes.

Health Benefits and Dietary Adaptations

This rhubarb strawberry bread recipe offers several nutritional benefits. Rhubarb is rich in fiber, vitamin K, and antioxidants, while strawberries provide vitamin C, folate, and natural sweetness. The buttermilk adds probiotics and calcium, making this sweet bread a bit more nutritious than typical dessert breads.

For those following specific dietary needs, this recipe adapts well. Gluten-free bakers can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Vegan bakers can replace the egg with a flax egg and use plant-based milk with lemon juice instead of buttermilk.

To reduce sugar content, you can decrease the granulated sugar to ¾ cup and add an extra ¼ cup of diced strawberries for natural sweetness. The bread will be slightly less sweet but still delicious.

Creative Variations and Recipe Twists

This basic strawberry rhubarb bread recipe serves as an excellent foundation for creative variations. Try adding ½ cup chopped walnuts or pecans for extra crunch and richness. A tablespoon of orange zest brightens the flavors and adds aromatic appeal.

For a decadent twist, fold in ½ cup white chocolate chips along with the fruit. The creamy chocolate complements both the strawberries and rhubarb beautifully. Alternatively, try adding ¼ cup mini chocolate chips for bursts of chocolatey goodness.

Create a streusel-topped version by mixing ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and ½ teaspoon cinnamon. Sprinkle this mixture over the batter before baking for a coffeehouse-style crumb topping.

Spice lovers can add ½ teaspoon ground ginger or a pinch of cardamom to the dry ingredients. These warm spices complement the fruit flavors and add sophisticated depth to the bread.

Essential Equipment for Best Results

While this strawberry rhubarb quick bread doesn't require special equipment, a few key tools make the process easier and improve results. A 9x5-inch metal loaf pan conducts heat evenly, creating a nicely browned crust. Glass pans work too but may require slightly longer baking times.

A large mixing bowl gives you plenty of room to fold in ingredients without making a mess. Rubber spatulas are ideal for gentle folding that doesn't overmix the batter. A wire cooling rack allows air to circulate around the bread, preventing soggy bottoms.

An instant-read thermometer takes the guesswork out of doneness – the internal temperature should reach 200°F (93°C) when fully baked. If you don't have one, the classic toothpick test works perfectly fine.

For measuring ingredients accurately, use dry measuring cups for flour and sugar, and liquid measuring cups for buttermilk. Level off dry ingredients with a knife for consistent results every time.

Proper Storage for Maximum Freshness

Store your cooled strawberry rhubarb bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. The fruit keeps the bread moist, but proper wrapping prevents it from drying out.

For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Frozen slices thaw quickly at room temperature or can be toasted directly from frozen for a warm treat.

If you notice the bread getting slightly stale, try toasting slices lightly and serving with butter or cream cheese. The gentle heat revives the flavors and creates a delightful contrast between the crispy exterior and moist interior.

Avoid refrigerating this bread, as the cold temperature can make it stale faster and affect the texture of the fruit pieces.

FAQ

More Sweet Ways to Celebrate Strawberry Rhubarb Season

Strawberry Rhubarb Bread is just the beginning of all the cozy, fruit-filled joy you can bake up this season. This moist, flavorful loaf shines on its own but becomes extra special when paired with simple touches like honey, whipped cream, or fresh berry compote. Whether you're baking for brunch, sharing as a homemade gift, or savoring a quiet slice with tea, this bread brings comfort and color to any table.

And if you're as smitten with the strawberry-rhubarb duo as I am, you’ll definitely want to explore more ways to enjoy it—like my soft and chewy Brown Sugar Rhubarb Cookies or a jar of homemade Strawberry Rhubarb Sauce, perfect for spreading on everything from toast to muffins. Each recipe celebrates that sweet-tart magic we all love, and I can't wait for you to try them too.

Related

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Pairing

These are my favorite dishes to serve with this Strawberry Rhubarb Bread recipe: