This Strawberry Rhubarb Bread is soft, moist, and filled with juicy strawberries and tart rhubarb in every slice. The sweet berries and tangy rhubarb create a delicious balance of flavors.
Enjoy a slice with your morning coffee, as an afternoon snack, or as a simple homemade dessert. It’s an easy way to turn fresh strawberries and rhubarb into a sweet treat everyone will enjoy.
Why You’ll Be Hooked?
- Sweet & Tangy: Fresh strawberries and tart rhubarb create a delicious balance in every bite.
- Soft & Moist: The bread has a tender texture that stays wonderfully moist.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Fresh Fruit Flavor: Juicy strawberries add natural sweetness and bright flavor.
- Perfect Anytime: Enjoy it for breakfast, a snack, or a simple dessert.
- Great for Sharing: Slice it up for brunches, gatherings, or casual afternoon treats.
Ingredient Substitutions
- Strawberries: Fresh or frozen strawberries work well, though fresh berries give the best texture.
- Rhubarb: Frozen rhubarb can be used if fresh isn’t available; thaw and drain it first.
- All-Purpose Flour: Use a 1:1 gluten-free flour blend for a gluten-free option.
- Granulated Sugar: Swap with coconut sugar or light brown sugar for a slightly deeper flavor.
- Butter: Use melted coconut oil or a neutral cooking oil for a dairy-free alternative.
- Milk: Almond milk, oat milk, or another dairy-free milk can be used instead of regular milk.
Strawberry Rhubarb Bread Recipe
This strawberry rhubarb bread is a delightful balance of sweet and tart, featuring juicy strawberries and tangy rhubarb in a soft, moist loaf. A buttery crumble topping adds texture, while a vanilla glaze provides the perfect finishing touch. Enjoy it as a breakfast treat or dessert!
Equipment
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- 9"x5" loaf pan
- Wire cooling rack
- Toothpick or cake tester
Ingredients
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 3 tbsp salted butter (softened)
- ½ cup oil
- ¾ cup granulated sugar
- 1 cup chopped strawberries
- 2 tsp baking powder
- ½ cup milk
- 2 cups all-purpose flour
- 1 cup thinly sliced rhubarb
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F and in a medium bowl, mix sugar, milk, oil, egg, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated.
- Carefully fold in the strawberries and rhubarb, ensuring even distribution without overmixing.
- Grease and flour a 9"x5" loaf pan, then pour in the batter, spreading it evenly.
- In a small bowl, prepare the crumble by combining flour, sugar, and butter, mixing until a crumbly texture forms.
- Sprinkle this over the batter, then bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, make the glaze by whisking together powdered sugar, vanilla, and heavy cream, adding more cream as needed to reach the desired consistency.
- Drizzle over the bread before serving.
Notes
- Coating the rhubarb and strawberries in a tablespoon of flour before folding them into the batter prevents them from sinking.
- Using room-temperature eggs and milk helps create a smoother batter and even baking.
- Chilling the crumble topping for 10 minutes before adding it to the batter results in a crunchier texture.
| Nutrition | Value |
| Calories | 428kcal |
| Carbohydrates | 64g |
| Fibre | 1g |
| Fat | 18g |
| Protein | 5g |
| Cholesterol | 38g |
What To Serve With This Recipe?
- Whipped Cream: Add a light dollop for a creamy contrast to the fruity bread.
- Vanilla Ice Cream: Serve a warm slice with a scoop for an easy dessert.
- Fresh Berries: Add strawberries, raspberries, or blueberries for extra freshness.
- Greek Yogurt: Pair with creamy yogurt for a simple breakfast or snack.
- Coffee or Tea: Enjoy a slice with your favorite hot drink for a cozy afternoon treat.
- Honey Drizzle: Drizzle a little honey over the top for extra sweetness.
Variations To Help You Customise This Dish!
- Add a Crunchy Topping: Sprinkle chopped pecans or walnuts over the batter before baking for extra texture.
- Make It Lemon-Kissed: Add a little fresh lemon zest to brighten the strawberry and rhubarb flavors.
- Add White Chocolate: Fold in white chocolate chips for creamy sweetness in every bite.
- Try a Streusel Topping: Top the loaf with a simple cinnamon streusel for a buttery, crumbly finish.
- Make It More Fruity: Add extra strawberries or a handful of blueberries for more juicy fruit flavor.
- Add a Simple Glaze: Drizzle cooled bread with a powdered sugar and lemon glaze for a sweet finishing touch.
FAQ’S
- Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit, but thaw and drain it well to prevent excess moisture in the bread. - Can I make this bread ahead of time?
Yes, you can bake it a day ahead and store it covered at room temperature or in the refrigerator. - Why is my strawberry rhubarb bread too moist?
Excess moisture from the fruit can make the bread soggy, so drain frozen fruit well and avoid adding too much. - Can I add other fruits to this bread?
Absolutely, blueberries, raspberries, or chopped peaches can be added for a different fruity twist. - How should I store strawberry rhubarb bread?
Store the cooled bread in an airtight container at room temperature for a couple of days or refrigerate for longer freshness. - Can I freeze strawberry rhubarb bread?
Yes, wrap the loaf tightly and freeze it for up to a few months, then thaw it before serving. - How do I know when the bread is fully baked?
Insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, the bread is ready. - Can I make muffins with this recipe? Yes, divide the batter into a lined muffin pan and adjust the baking time until the centers are fully set.
