You know that feeling when you catch the scent of something baking and instantly feel like everything’s right in the world? That’s exactly what happens when Strawberry Rhubarb Bread is in the oven. It’s one of those nostalgic recipes that’s not only simple but speaks straight to your soul—especially if you grew up eating grandma’s rhubarb pies or picking strawberries until your hands were stained red.
This Strawberry Rhubarb Bread is my go-to every spring when rhubarb starts popping up at the farmers market. It’s moist, slightly tart, just sweet enough, and (bonus!) it makes your kitchen smell unreal. Whether you’re a seasoned baker or someone who just learned the oven has a light switch, this recipe is foolproof and full of joy.
Table of Contents
Why You’ll Love This Strawberry Rhubarb Bread
- It’s super easy—no fancy mixers or tricky steps.
- Perfectly moist thanks to the oil and fruit combo.
- Seasonal & satisfying—use up that rhubarb and those strawberries!
- Versatile—equally great for breakfast, dessert, or a midday treat with coffee.
- And did I mention the glaze? Because that light drizzle takes it to a whole new level.
What Does Strawberry Rhubarb Bread Taste Like?
Think of it as banana bread’s sassier, fruitier cousin. The sweet strawberries balance out the tart bite of rhubarb, and when they bake together? Magic. This rhubarb and strawberry bread delivers a soft, cakey texture with pops of juicy fruit throughout and a sweet vanilla glaze on top. It’s basically spring in loaf form.
Ingredients You’ll Need for Strawberry Rhubarb Bread
No need to raid a specialty store—this is pantry- and fridge-friendly baking at its best:
- Fresh strawberries (not the mushy kind!)
- Rhubarb (bright red stalks only, not the leaves—they’re toxic!)
- All-purpose flour
- Granulated sugar + powdered sugar (for the glaze)
- Baking powder & salt
- Milk (any kind works)
- Vegetable or canola oil
- Egg
- Vanilla extract
How to Make the Best Strawberry Rhubarb Bread
Let’s break it down step-by-step (you got this!):
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- Toss the fruit: Mix strawberries and rhubarb with 2 tbsp flour—this helps keep them from sinking.
- Dry bowl: Whisk together flour, baking powder, and salt.
- Wet bowl: Whisk sugar, oil, milk, egg, and vanilla until smooth.
- Combine: Stir dry ingredients into wet until just mixed. Don’t overdo it!
- Fold in the floured fruit gently with a spatula.
- Pour into the pan and smooth the top.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Glaze: Whisk powdered sugar and milk, drizzle over cooled loaf, and let it set.
- Slice, serve, and enjoy every bite!
Tips and Tricks for Perfect Strawberry Rhubarb Bread
- Go fresh: Fresh strawberries and rhubarb give the best texture and flavor. Frozen can work, but thaw and drain well first.
- Small dice = even bites: Cut strawberries and rhubarb about blueberry-size.
- Don’t skip the flour toss: It’s the trick to evenly distributed fruit.
- Cool before glazing: If it’s warm, the glaze will melt right off (ask me how I know).
- Make it ahead: This bread stores beautifully and tastes even better the next day.
A Little Story from My Kitchen…
The first time I made this bread, it was meant as a “thanks” loaf for my neighbor who helped jump my car. But after tasting it, I shamelessly sliced off an end piece “just to test it”… and let’s just say I ended up baking two. Now it’s a springtime staple in my kitchen, and my kids have even requested it instead of cake. High praise.
FAQs
Can I use frozen fruit?
Yes, but thaw it first and drain off the excess moisture. Too much liquid = soggy bread.
What if I don’t have rhubarb?
Try swapping with diced tart apples or raspberries for a twist, though it won’t be true rhubarb strawberry bread.
Can I make it dairy-free?
Absolutely—use a plant-based milk like almond or oat, and it still works like a charm.
How long does it keep?
Stored in an airtight container in the fridge, it lasts about a week. You can also freeze it for up to a month.
Storage Tips
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Wrap in foil or plastic wrap and freeze for up to 1 month. Slice before freezing for grab-and-go snacks.
- To Reheat: A quick 10 seconds in the microwave brings it right back to life!
Conclusion
Whether you’re baking for your book club, trying to use up garden rhubarb, or just craving a cozy loaf for your coffee break, this Strawberry Rhubarb Bread hits the spot. It’s easy, crowd-pleasing, and—trust me-you’ll be asked for the recipe. So go ahead, preheat that oven. You’ve got something delicious to bake.
If you love nostalgic desserts that blend sweetness with a hint of childhood charm, you’ll definitely want to check out our Peanut Butter and Jelly Cookies: A Nostalgic Treat for Every Occasion. They’re soft, chewy, and bursting with that classic PB&J flavor—like a lunchbox memory in cookie form!
Strawberry Rhubarb Bread
Equipment
- 9 x 5 inch loaf pan
Ingredients
Main Ingredients
- 1 cup strawberries diced
- 1 cup rhubarb diced
- 2 tbsp all purpose flour
- 2 cups all purpose flour
- 2 tsp baking powder
- 0.5 tsp kosher salt
- 0.75 cup granulated sugar
- 0.5 cup milk
- 0.5 cup vegetable or canola oil
- 1 large egg
- 1 tsp vanilla
Glaze
- 0.75 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan with cooking spray; set aside.
- In a bowl, combine diced strawberries, rhubarb, and 2 tablespoons of flour. Toss to coat and set aside.
- In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
- In a large bowl, whisk together sugar, oil, milk, egg, and vanilla.
- Stir in flour mixture until just combined. Fold in the strawberry rhubarb mixture using a rubber spatula.
- Pour batter into prepared loaf pan. Bake for about 1 hour or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then cool completely on wire rack.
- To make the glaze, whisk powdered sugar and 1 tablespoon of milk. Drizzle over cooled bread and let sit for 5 minutes. Slice and enjoy!