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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!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 428 kcal

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
  

Crumble

  • 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.
    whisking-wet-ingredients-for-strawberry-rhubarb-bread-in-a-mixing-bowl
  • In a separate bowl, whisk together flour, baking powder, and salt.
    This image shows a spoon stirring the wet and dry mixtures together, forming a smooth and well-incorporated batter.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated.
    This image shows butter, sugar, and flour being blended together to form a crumbly topping that will add a sweet crunch to the bread.
  • Carefully fold in the strawberries and rhubarb, ensuring even distribution without overmixing.
    This image shows the crumble topping being sprinkled over the unbaked strawberry rhubarb bread batter, ready to add texture and flavor.
  • Grease and flour a 9"x5" loaf pan, then pour in the batter, spreading it evenly.
    topping-the-strawberry-rhubarb-bread-batter-with-crumble-before-baking
  • In a small bowl, prepare the crumble by combining flour, sugar, and butter, mixing until a crumbly texture forms.
    0_3-28
  • Sprinkle this over the batter, then bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
    This image shows the bread baking in the oven, developing a golden-brown crust while filling the kitchen with a sweet aroma.
  • 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.
    This image shows a smooth glaze being drizzled over the fully cooled strawberry rhubarb bread, adding the perfect finishing touch.

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.