Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)

The Quick Bread That Makes Rhubarb Season Worth It

If you have ever spotted those bright pink stalks at the farmers market and thought, what on earth do I do with rhubarb?, this loaf is your answer. Tangy, bold, and a little wild on its own, rhubarb transforms completely when it meets sweet strawberries and a tender, vanilla-scented batter. The result is a Strawberry Rhubarb Loaf so moist and fragrant that it will disappear from your counter before it has a chance to fully cool.

This is the kind of rhubarb bread that makes a weekend morning feel special, holds up beautifully in a lunchbox, and doubles as dessert with a scoop of vanilla ice cream. It is easy enough for beginner bakers and impressive enough to bring to a brunch. Consider this your new favorite strawberry rhubarb recipe.

Why You Will Love This Rhubarb Bread

There are a lot of rhubarb recipes out there, but this one earns a permanent spot in your rotation for a few key reasons:

• One bowl, no mixer required. Just a whisk and a spatula.
• Perfect sweet-tart balance. The strawberries soften the rhubarb's sharp edge beautifully.
• That crackly sugar top. A sprinkle of coarse turbinado sugar bakes into a lightly crisp, caramelized crust that is completely irresistible.
• Freezer-friendly. Slice and freeze for easy weekday treats all month long.

Chef's Tip: Resist the urge to overmix the batter once the wet and dry ingredients come together. A few small flour streaks are fine. Overmixing develops gluten and leads to a tough, dense loaf instead of a tender crumb.

A Few Notes on Ingredients

The beauty of this easy strawberry rhubarb bread is that it uses simple pantry staples. A few things are worth knowing before you start:

Rhubarb: You want firm, brightly colored stalks. Trim the leaves completely as they are not edible. Dice the rhubarb small, about half an inch, so every slice of loaf gets a little of that tangy punch.

Strawberries: Fresh is best here, but frozen works too. Just pat them dry before adding them to avoid excess moisture in the batter.

Buttermilk: This is the secret to a beautifully tender crumb. No buttermilk? Stir a teaspoon of white vinegar into half a cup of whole milk and let it sit for five minutes. Works like a charm.

Using quality tools and fresh ingredients makes a noticeable difference in how evenly this loaf bakes and how easy it is to remove in one perfect piece.

How to Make Strawberry Rhubarb Loaf

This quick bread comes together in about 15 minutes of hands-on time. The oven does the rest. Here is what to keep in mind:

Do not skip the parchment overhang. Rhubarb bread has a tendency to stick, and that parchment sling makes lifting the loaf out of the pan effortless.

Watch the bake time. Ovens vary. Start checking at the 50-minute mark with a toothpick. If the top is getting dark before the center is set, tent it loosely with foil.

Let it cool properly. The loaf continues to set as it cools. Cutting into it too soon leads to a gummy, underbaked-looking center even when it is fully cooked through. Give it at least 20 minutes on the rack.

Ready to bake the best rhubarb loaf of your life? Here is the full recipe:

Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)

This tender Strawberry Rhubarb Loaf is a simple, bakery-worthy quick bread bursting with sweet strawberries and tangy rhubarb in every slice. Ready in under an hour, it's the perfect way to use fresh rhubarb season!

Prep:15 mins

Cook:55 mins

Total:70 mins

Yield:10 servings

Cuisine:American

Yield: 10 servingsCalories: 218Protein: 4g

Carbs: 35gFat: 8gSat. Fat: 1gFiber: 1gSugar: 18gSodium: 185mg

Ingredients

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• 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 cinnamon, ground
• 3/4 cups granulated sugar
• 3/8 cups vegetable oil, or melted coconut oil
• 2 large eggs, room temperature
• 1/2 cups buttermilk, or whole milk with 1 tsp white vinegar
• 1 tsp vanilla extract, pure
• 1 cups fresh rhubarb, trimmed and diced into 0.5-inch pieces
• 3/4 cups fresh strawberries, hulled and diced small
• 1 tbsp turbinado or coarse sugar, for topping

Instruction

1

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line it with parchment paper, leaving an overhang on the long sides for easy removal.

2

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.

3

In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and well incorporated.

4

Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix. A few small streaks of flour are perfectly fine at this stage.

5

Fold in the diced rhubarb and strawberries with a few gentle strokes until distributed throughout the batter.

6

Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the top generously with turbinado sugar.

7

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly after 40 minutes, tent loosely with aluminum foil.

8

Remove the loaf from the oven and let it cool in the pan for 15 minutes before lifting it out using the parchment overhang. Transfer to a wire rack and cool for at least 20 more minutes before slicing.

Equipment

• 9x5-inch loaf pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Wire cooling rack
• Toothpick

Notes

Store leftover slices wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. This loaf freezes beautifully for up to 3 months. Slice before freezing so you can grab individual pieces as needed. For a make-ahead option, dice the rhubarb and strawberries the night before and keep them refrigerated in a covered bowl.

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Serving and Storing Your Rhubarb Loaf

This loaf is wonderful served slightly warm with a little softened butter, or at room temperature alongside your morning coffee. For dessert, try a thick slice topped with whipped cream or a scoop of vanilla ice cream.

Storage tips:

• Room temperature: Wrap tightly and store for up to 2 days.
• Refrigerator: Keeps well for up to 5 days.
• Freezer: Wrap individual slices and freeze for up to 3 months. Thaw on the counter or microwave for 30 seconds.

Whether you are baking through a rhubarb bounty from the garden or finally trying your first rubarbe recipe, this strawberry rhubarb bread is the place to start. It is simple, seasonal, and completely satisfying.