Best Strawberry Rhubarb Bread

Spring baking always gets me excited, but there’s something about that first rhubarb of the season that really makes me happy. I remember the first time I paired it with strawberries in a quick bread—I couldn’t believe how well they worked together. The tartness of the rhubarb with the sweetness of the strawberries just makes sense.

This bread is one I make when I want something special but don’t want to spend all afternoon in the kitchen. It’s got a crumbly topping that adds a nice texture, and the cream glaze on top makes it feel a little fancy. I usually mix up the batter in one bowl, toss the fruit together, and I’m done.

Need a breakfast treat or an afternoon snack? This works for both. Sometimes I’ll even wrap up a loaf for a neighbor who needs a pick-me-up. It’s that kind of recipe—easy enough for a Tuesday but good enough to share.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this bread, and you’ll find it in grocery stores during spring and early summer when it’s in season. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t really affect the taste – both work equally well. Make sure to trim off any leaves if they’re still attached, as those are toxic, and stick to using just the stalks. If fresh rhubarb isn’t available, you can use frozen rhubarb instead – just thaw it first and drain off any excess liquid so your bread doesn’t end up too soggy.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries instead (so 2 cups total). You could also try cranberries or tart cherries, though you might want to add a tablespoon or two of extra sugar since rhubarb has a unique tartness.
• Milk: Any milk works here – whole, 2%, almond, oat, or even buttermilk. If using buttermilk, reduce the baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.
• Oil: Vegetable, canola, or melted coconut oil all work fine. You can also use melted butter if you prefer, which will give the bread a slightly richer flavor.
• Cream: For the glaze, you can swap cream with whole milk or half-and-half. Start with 3 tablespoons and add more if needed to reach your desired consistency.
• Vanilla essence: Vanilla extract works just as well as vanilla essence – they’re basically the same thing with slightly different concentrations, so the measurements stay the same.

Watch Out for These Mistakes While Baking

The biggest mistake when making strawberry rhubarb bread is using wet fruit, which can make your bread dense and gummy – pat your strawberries and rhubarb dry with paper towels before folding them into the batter.

Overmixing the batter once you add the dry ingredients is another common error that leads to tough, chewy bread instead of a tender crumb, so stir just until the flour disappears and you don’t see any dry streaks.

Don’t skip the toothpick test at 55 minutes – insert it into the center of the loaf, and if it comes out with wet batter (not just moist crumbs), give it another 5 minutes and check again.

Finally, resist the urge to glaze your bread while it’s still warm, as the glaze will simply melt off and soak into the bread rather than creating that nice sweet coating on top.

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What to Serve With Strawberry Rhubarb Bread?

This sweet bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it up and serving it with softened butter or cream cheese spread on top, which adds a nice richness to each bite. It also makes a great dessert when you warm up a slice and add a scoop of vanilla ice cream on the side. For brunch gatherings, I’ll serve it alongside fresh fruit, yogurt, and scrambled eggs to round out the meal.

Storage Instructions

Store: This bread stays moist and delicious for about 3-4 days at room temperature. Just wrap it tightly in plastic wrap or keep it in an airtight container. If you’ve already added the glaze, it might get a little sticky, but it’ll still taste great!

Refrigerate: You can also pop it in the fridge if your kitchen is warm or you want it to last a bit longer. It’ll keep for up to a week in there, wrapped well. Let it sit out for a few minutes before eating so it’s not too cold.

Freeze: Strawberry rhubarb bread freezes really well for up to 3 months. I like to slice it first, then wrap individual slices in plastic wrap and put them in a freezer bag. That way you can grab just what you need. If you’re freezing the whole loaf, wait to add the glaze until after you thaw it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3050-3250
• Protein: 30-38 g
• Fat: 135-145 g
• Carbohydrates: 440-460 g

Ingredients

For the bread:

• 7/8 cup sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 egg
• 2 tsp vanilla
• 2 cups flour (I always use King Arthur all-purpose flour)
• 2 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup rhubarb (sliced into 1/2-inch thick pieces)
• 1 cup strawberries (hulled and quartered into 1/2-inch chunks)

For the crumble:

• 1/2 cup sugar
• 1/2 cup flour
• 1/4 tsp ground cinnamon
• 3 1/2 tbsp salted butter (I like Kerrygold for this richness)

For the glaze:

• 1 cup powdered sugar (sifted to remove lumps)
• 1/2 tsp vanilla
• 5 tbsp cream

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F.

While it heats, grease and flour a 9×5 inch loaf pan (or similar size) to prevent sticking.

This ensures your oven is ready the moment your batter is prepared, which helps the bread rise properly.

Step 2: Mix the Wet Ingredients

• 7/8 cup sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 egg
• 2 tsp vanilla

In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla until well combined and slightly fluffy.

This emulsifies the oil and helps create a tender crumb.

I like to whisk for about 1 minute to fully incorporate the egg and develop a light texture that contributes to the bread’s moistness.

Step 3: Combine Dry Ingredients and Create the Batter

• 2 cups flour
• 2 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup rhubarb
• 1 cup strawberries

In a separate bowl, whisk together the flour, baking powder, and salt.

Pour the dry ingredient mixture into the wet ingredients and stir until just combined—don’t overmix, as this keeps the bread tender.

Fold in the rhubarb and strawberries gently, distributing them evenly throughout the batter.

I’ve found that tossing the fruit pieces in a tablespoon of flour before folding prevents them from sinking to the bottom.

Step 4: Assemble and Top the Bread

• batter from Step 3
• 1/2 cup sugar
• 1/2 cup flour
• 1/4 tsp ground cinnamon
• 3 1/2 tbsp salted butter

Pour the batter from Step 3 into your prepared loaf pan, spreading it evenly.

In a small bowl, combine the 1/2 cup sugar, 1/2 cup flour, cinnamon, and salted butter, working the butter in with your fingers until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout.

Scatter this crumb topping evenly over the batter.

The butter and cinnamon will create a wonderful golden, spiced crust as it bakes.

Step 5: Bake the Bread

Place the loaf pan in your preheated 350°F oven and bake for 55–60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The top should be golden brown and the crumble topping crispy.

Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

Step 6: Prepare the Glaze

• 1 cup powdered sugar
• 1/2 tsp vanilla
• 5 tbsp cream

While the bread cools, sift the powdered sugar into a small bowl to remove any lumps.

Whisk in the vanilla and cream until smooth and pourable, adjusting the consistency as needed—it should be thick enough to coat the bread but thin enough to drizzle.

If it’s too thick, add a few more drops of cream; if too thin, add a bit more powdered sugar.

Step 7: Glaze and Finish

• glaze from Step 6
• cooled bread from Step 5

Once the bread is completely cooled, drizzle or spoon the glaze from Step 6 over the top, allowing it to pool and drip down the sides naturally.

Let the glaze set for a few minutes before slicing.

This adds a beautiful, sweet finish that complements the tart rhubarb and bright strawberries.

Best Strawberry Rhubarb Bread

Delicious Best Strawberry Rhubarb Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 10 slices

Calories 3150 kcal

Ingredients

  

For the bread

• 7/8 cup sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 egg
• 2 tsp vanilla
• 2 cups flour (I always use King Arthur all-purpose flour)
• 2 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup rhubarb (sliced into 1/2-inch thick pieces)
• 1 cup strawberries (hulled and quartered into 1/2-inch chunks)

For the crumble

• 1/2 cup sugar
• 1/2 cup flour
• 1/4 tsp ground cinnamon
• 3 1/2 tbsp salted butter (I like Kerrygold for this richness)

For the glaze

• 1 cup powdered sugar (sifted to remove lumps)
• 1/2 tsp vanilla
• 5 tbsp cream

Instructions

 

• Preheat your oven to 350°F. While it heats, grease and flour a 9x5 inch loaf pan (or similar size) to prevent sticking. This ensures your oven is ready the moment your batter is prepared, which helps the bread rise properly.
• In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla until well combined and slightly fluffy. This emulsifies the oil and helps create a tender crumb. I like to whisk for about 1 minute to fully incorporate the egg and develop a light texture that contributes to the bread's moistness.
• In a separate bowl, whisk together the flour, baking powder, and salt. Pour the dry ingredient mixture into the wet ingredients and stir until just combined—don't overmix, as this keeps the bread tender. Fold in the rhubarb and strawberries gently, distributing them evenly throughout the batter. I've found that tossing the fruit pieces in a tablespoon of flour before folding prevents them from sinking to the bottom.
• Pour the batter from Step 3 into your prepared loaf pan, spreading it evenly. In a small bowl, combine the 1/2 cup sugar, 1/2 cup flour, cinnamon, and salted butter, working the butter in with your fingers until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout. Scatter this crumb topping evenly over the batter. The butter and cinnamon will create a wonderful golden, spiced crust as it bakes.
• Place the loaf pan in your preheated 350°F oven and bake for 55–60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the crumble topping crispy. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.
• While the bread cools, sift the powdered sugar into a small bowl to remove any lumps. Whisk in the vanilla and cream until smooth and pourable, adjusting the consistency as needed—it should be thick enough to coat the bread but thin enough to drizzle. If it's too thick, add a few more drops of cream; if too thin, add a bit more powdered sugar.
• Once the bread is completely cooled, drizzle or spoon the glaze from Step 6 over the top, allowing it to pool and drip down the sides naturally. Let the glaze set for a few minutes before slicing. This adds a beautiful, sweet finish that complements the tart rhubarb and bright strawberries.