Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)
This tender, moist Strawberry Rhubarb Loaf is packed with sweet strawberries and tangy rhubarb in every bite. A simple quick bread recipe the whole family will love!
The Rhubarb Quick Bread You Will Make Every Spring
If you have a bunch of rhubarb sitting on your counter and no idea what to do with it, this Strawberry Rhubarb Loaf is your answer. It is one of those classic strawberry rhubarb recipes that never goes out of style. Sweet, tangy, warmly spiced, and deeply satisfying, this rhubarb bread comes together in one bowl with no mixer required and no fancy technique needed.
This is the kind of loaf that makes your kitchen smell absolutely incredible. The rhubarb softens into jammy little pockets of tartness while the strawberries bring a natural sweetness that balances everything out. A crackly turbinado sugar topping adds just the right finish. Once you make this easy strawberry rhubarb bread, it will become a permanent part of your seasonal baking rotation.
Getting the best results from this recipe really does come down to a few key ingredients and tools. Fresh rhubarb cut to a small, even dice and properly dried strawberries make all the difference in the texture of the final loaf. A good quality loaf pan and parchment paper make cleanup a breeze and ensure you never lose a single crumb to the pan.
Why This Rhubarb Loaf Works So Well
Quick breads live and die by their balance of wet and dry ingredients, and this one is carefully dialed in. Here is what makes it special:
- Sour cream keeps the crumb ultra-moist and tender without making it dense
- Fresh rhubarb brings that signature tartness that makes every bite interesting
- Strawberries add natural sweetness and a gorgeous flecked appearance when sliced
- Cinnamon ties all the flavors together with just a whisper of warmth
- Turbinado sugar on top creates a satisfying crunch that contrasts with the soft interior
Baker's Tip: Pat your strawberries very dry with paper towels before adding them to the batter. Excess moisture from the berries is the number one reason quick breads turn out gummy in the middle.
Tips for Working With Rhubarb
If you are new to rhubarb recipes, a few things worth knowing before you get started:
Only use the stalks. Rhubarb leaves are toxic and should always be discarded. The stalks range in color from deep red to pale green. Both taste the same, though red stalks do give your loaf a more vibrant, pink-tinged crumb.
Dice it small. Aim for pieces no larger than half an inch. Larger chunks hold too much moisture and can create soggy pockets inside your loaf.
Do not worry about bitterness. Raw rhubarb is intensely sour, but it mellows significantly during baking. The sugar in the batter handles the rest.
How to Serve This Strawberry Rhubarb Bread
This loaf is wonderful on its own, but a few simple touches take it to the next level:
- A thick spread of salted butter on a warm slice is a simple classic
- A dollop of whipped cream cheese turns it into a proper brunch treat
- Drizzle with a simple vanilla glaze if you want to lean into the dessert angle
- Pair a slice with a cup of black coffee or Earl Grey tea for a perfect afternoon snack
Ready to bake? Here is the full step-by-step recipe:
Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)
This tender, moist Strawberry Rhubarb Loaf is packed with sweet strawberries and tangy rhubarb in every bite. A simple quick bread recipe the whole family will love!
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cups granulated sugar
- 3/8 cups vegetable oil, or melted coconut oil
- 2 large eggs, room temperature
- 1/2 cups sour cream, full-fat preferred; plain Greek yogurt works too
- 1 tsp vanilla extract, pure, not imitation
- 1 cups fresh rhubarb, trimmed and diced into small pieces
- 3/4 cups fresh strawberries, hulled and diced small; pat dry with paper towels
- 2 tbsp turbinado sugar, for topping; optional but highly recommended
Instruction
Preheat your oven to 350 degrees F (175 degrees C). Grease a standard 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, whisk together the granulated sugar and vegetable oil until combined. Add the eggs one at a time, whisking well after each addition. Stir in the sour cream and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix. A few small streaks of flour are perfectly fine at this stage.
Fold in the diced rhubarb and strawberries until evenly distributed throughout the batter. The batter will be thick.
Pour the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle the turbinado sugar evenly over the top for a beautiful, crackly crust.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. If the top begins to brown too quickly after 40 minutes, tent it loosely with aluminum foil.
Remove from the oven and let the loaf cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift the loaf out and allow it to cool completely on the rack before slicing.
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Notes
Storing, Freezing, and Make-Ahead Notes
This rhubarb loaf is genuinely one of the best quick breads to make ahead because it actually gets better on day two once the flavors have had time to settle and the crumb firms up slightly.
At room temperature, wrap it tightly and it will stay fresh for 2 days. In the refrigerator, it keeps beautifully for up to 5 days. For the freezer, slice the cooled loaf, wrap each piece individually, and freeze for up to 3 months. Pull out a slice the night before and let it thaw in the fridge, or leave it at room temperature for about an hour.
This is the kind of rhubarb bread that earns you a reputation. Make it once and people will start asking for it by name every spring.
