Strawberry Rhubarb Bread has that sweet combination of flavors you love topped with a delicious and simple glaze. Made with fresh diced strawberries and rhubarb, this is a great recipe for rhubarb season and pairs perfectly with coffee or tea.

Strawberry Rhubarb Bread on a wood cutting board with a white glaze on top.

This Strawberry Rhubarb Bread recipe is so simple to put together and a great way to use up that spring and summer produce! Light and moist, this a great recipe for entertaining, dessert, breakfast, or just to snack on.

If you love strawberry rhubarb recipes, be sure to try my Strawberry Rhubarb Crisp or these Strawberry Cupcakes. And, if you love baking with fresh fruit, be sure to try this recipe for Italian Grape Cake or this Italian Apple Cake.

Why You Need this Strawberry Rhubarb Bread!

One bite of this moist and tender Strawberry Rhubarb Bread and you’ll be hooked! It’s the perfect sweet bread that’s great for any occasion and so easy to make.

Baking with fruit is a great way to get natural sweetness and flavor in every bite. You’re going to love the combination of rhubarb and strawberry, and how flavorful and moist it makes the bread.

I like that you can make this bread ahead of time and it stays fresh and moist for days. It’s great to have on hand for dessert, breakfast, or a midday snack.

If you have a garden or access to fresh rhubarb, you know how delicious this vegetable can be. When cooked properly, it’s sweet and fragrant with just a hint of tartness.

strawberry rhubarb bread on a cutting board with a glaze drizzled over top.

I like to have a loaf of this bread on hand for entertaining, or whenever it’s spring and I can find fresh rhubarb. It’s perfect served a cup of hot coffee or tea.

So, if you love the flavor combination of strawberries and rhubarb, you are going to love this simple and delicious recipe. Give it a try whenever you have fresh rhubarb on hand!

Ingredients

overhead photo of ingredients needed for recipe including flour, sugar, vanilla, eggs, and oil.
  • All purpose flour: just use regular all purpose flour, sifted if necessary, for this recipe. Note that you will need extra to toss with the strawberries and rhubarb.
  • Milk: I use two percent milk but any milk or milk alternative works here.
  • Egg: use a large room temperature egg.
  • Rhubarb: fresh rhubarb is essential in this recipe. Be sure to just use the red stalk of the rhubarb and not the white or green parts.
  • Strawberries: I like to use organic strawberries when possible. Rinse the strawberries and dice into small chunks.
  • Vanilla: store-bought vanilla extract adds a nice flavor.
  • Granulated sugar: regular sugar is needed for the batter.
  • Oil: use a flavorless oil like canola oil or vegetable oil here.
  • Baking powder: helps the bread rise.
  • Powdered sugar: just a bit of powdered sugar and milk is needed to make the simple glaze for this Strawberry Rhubarb Bread recipe.

How to Make Strawberry Rhubarb Bread

This recipe for Strawberry Rhubarb bread is so easy and delicious, it’ll be your new favorite seasonal bread! To make it, start by greasing a standard 9 x 5 inch loan pan with nonstick spray and preheating your oven.

process shots showing how to make recipe including preparing the batter, adding in the diced fruit, and spreading it into the loaf pan.

Step 1: mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. It’s helpful to measure the flour using a scale or you can always scoop the flour into the measuring cup for a more accurate measurement.

Step 2: mix the wet ingredients

In a large bowl, combine granulated sugar, oil, egg, milk, and vanilla. Use a whisk to mix everything together until well combined.

Add in the flour and stir just until the batter is fully incorporated. Use a rubber spatula to make sure all of the batter is combined.

Step 3: prepare the strawberries and rhubarb

Slice the rhubarb into small ¼ inch pieces and place in a bowl. Dice the strawberries into a similar size. Toss the fruit together along with two tablespoons of all purpose flour.

Pour the fruit into the batter. Use a rubber spatula to gently mix altogether.

Step 4: bake

Lastly, pour the batter into the prepared loaf pan. Spread the top and bake on the middle shelf of a preheated oven for about an hour.

You will know the Strawberry Rhubarb Bread is done with a toothpick inserted in the middle of the loaf comes out clean. Be careful not to over bake. Cool on a wire rack for 10 minutes, then carefully remove from pan and let cool on wire rack completely.

Loaf on a wood cutting board with glaze drizzled over top.

Once the bread is cooled, prepare the glaze. Just whisk together powdered sugar and milk until you reach the desired consistency for a glaze. Drizzle back and forth over the top of the cooled bread.

Recipe Tips

  • Use fresh strawberries for the best flavor and texture. Avoid using overripe or mushy strawberries as they can make the bread too moist.
  • Cut the strawberries into small pieces, about the size of a blueberry.
  • Make sure you are using only the red parts of the rhubarb. Thin stalks can be diced into ¼ inch slices. If the stalk is thicker, halve it first then dice.
  • Tossing the strawberries and rhubarb with flour will keep them from sinking to the bottom and help keep them from being too moist.
  • Use an unflavored oil such as canola or vegetable oil.
  • Be sure the strawberry rhubarb bread is completely cooled before adding on the glaze and slicing.
  • Store leftover bread in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.
  • If you have leftover rhubarb, use it to make this Rhubarb Simple Syrup recipe!
overhead photo of strawberry rhubarb bread with a glaze on a wood cutting board.

Frequently Asked Questions

Why do you toss fruit in flour before baking?

Tossing your fruit in flour before adding to the batter will help the fruit ‘stick’ the batter and not sink to the bottom. It also helps to absorb some of the moisture from wet fruit.

What are some strawberry rhubarb recipes that aren’t pie?

Strawberries and rhubarb work great together in lot of non-pie recipes. You can use them in crisps, turnovers, muffins, or combine them to make a delicious Strawberry Rhubarb Bread with a simple powdered sugar glaze.

Can I use frozen fruit?

Fresh fruit is best in baked goods, however frozen can be used in a pinch. Be sure to thaw your fruit before using and use a paper towel to gently remove any excess moisture. Toss the thawed fruit with a bit of flour before adding to the batter.

Strawberry Rhubarb Bread with a slice cut off on the end and strawberries in the background.

Similar Recipes

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Strawberry Rhubarb Bread

Strawberry Rhubarb Bread

Strawberry Rhubarb Bread is a deliciously moist and easy to make loaf that's perfect for rhubarb season!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 258kcal

Equipment

  • 9 x 5 inch loaf pan

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 oven to 350 degrees. Grease a 9 x 5 inch loaf pan with cooking spray; set aside.
  • In a bowl, combine the diced strawberries, rhubarb and 2 tablespoons of flour. Toss to coat and set aside.
  • In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt; set aside.
  • In a large bowl, whisk together the sugar, oil, milk, egg, and vanilla. Stir in the flour until just combined. Then fold in the strawberry rhubarb mixture using a rubber spatula.
  • Pour the batter in the prepared loaf pan. Bake on the center rack in oven for about an hour, or until a toothpick inserted in the middle of the bread comes out clean. Cool in pan for 10 minutes, then remove and let cool on wire rack completely.
  • To make the glaze, whisk together powdered sugar and 1 tablespoon of milk. Drizzle the glaze over the top of the bread and let sit for 5 minutes. Cut into slices and enjoy!

Notes

  • Use fresh strawberries for the best flavor and texture. Avoid using overripe or mushy strawberries as they can make the bread too moist.
  • Cut the strawberries into small pieces, about the size of a blueberry.
  • Make sure you are using only the red parts of the rhubarb. Thin stalks can be diced into ¼ inch slices. If the stalk is thicker, halve it first then dice.
  • Tossing the strawberries and rhubarb with flour will keep them from sinking to the bottom and help keep them from being too moist.
  • Use an unflavored oil such as canola or vegetable oil.
  • Be sure the strawberry rhubarb bread is completely cooled before adding on the glaze and slicing.
  • Store leftover bread in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.

Nutrition

Calories: 258kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 179mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 53IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg
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Recipe Rating




12 Comments

  1. I asked about substituting butter instead of oil and thank you for your reply but I don’t see the recipe. There are no amounts for the ingredients. Is it me? What am I missing?

    1. Hi Carol! Thanks for letting me know. There was a glitch but the recipe is back now! I hope you enjoy it 🙂

    1. Hi Carol. You could use the same amount of butter as oil in this recipe if you’d like. I like to use the oil because it keeps the bread extra moist. Hope you love it!

  2. 5 stars
    Such a beautiful bread! Definitely the perfect combination of flavors and I love that glaze over the top.

  3. 5 stars
    Now that it’s rhubarb season I can’t wait to make this for breakfast brunch! And the glaze on top looks SO tasty!