Strawberry Rhubarb Bread
This bread is the one I reach for when strawberries are sweet and rhubarb is finally tangy enough to cut through sugar. It feels like spring in loaf form: tender crumb, fruit pockets, and a crunchy crumble topping. The glaze finishes it off cleanly so you can slice it without the crumble turning into dust.
No fuss. The batter comes together in one bowl, the crumble is quick, and the glaze is forgiving. I like recipes that reward a little patience at the end—cool completely before glazing—and this one rewards patience with neat slices and a bright flavor balance.
You’ll notice I keep the fruit amounts modest: 1 cup strawberries and 1 cup rhubarb. That prevents the loaf from becoming too wet while still giving you visible fruit in each slice. Read through the steps once before you start so everything is within reach and you can avoid overmixing the batter.
What We’re Using
We’re working with straightforward pantry ingredients and seasonal produce. The base is a simple quick-bread batter—flour, sugar, eggs, a bit of leavening—moistened with buttermilk and oil. Fresh strawberries and rhubarb add both sweetness and bright acidity. A buttery crumble gives texture, and a thin confectioners’ glaze ties everything together.
Technique matters more than fancy ingredients here: don’t overmix after the flour goes in, fold the fruit gently, and let the loaf cool fully before glazing. Small details—like softening the butter for the crumble and using a parchment sling—make slicing and serving much easier.
Ingredients
- ¾ cup granulated sugar — sweetens the batter and helps tenderize the crumb.
- ¼ cup brown sugar — adds a hint of molasses depth to the loaf.
- ½ cup buttermilk — gives tang and helps the loaf stay tender.
- 2 teaspoons lemon juice — brightens the fruit flavors and balances the sweetness.
- ½ cup canola or vegetable oil — keeps the crumb moist; unsalted melted butter may be substituted.
- 2 large eggs — bind the batter and contribute to structure and richness.
- 2 teaspoons vanilla extract — rounds and enhances overall flavor.
- 2 cups all-purpose flour — the primary structure for the loaf.
- 1 ½ teaspoon baking powder — primary leavening to help the loaf rise.
- ½ teaspoon baking soda — works with the buttermilk to lift and lighten the crumb.
- 1 teaspoon ground cinnamon — warm spice that pairs well with both fruit and brown sugar.
- ½ teaspoon kosher salt — balances sweetness and enhances flavor.
- 1 cup strawberries, diced — fresh, diced strawberries for sweet, juicy pockets. (See Notes.)
- 1 cup rhubarb, sliced thinly — tart rhubarb sliced thin so it distributes evenly. (See Notes.)
- ½ cup all purpose flour — for the crumble topping to create texture.
- ¼ cup granulated sugar — adds sweetness to the crumble.
- ¼ cup light brown sugar, packed — adds chewiness and depth to the crumble.
- 3 tablespoons unsalted butter, very well-softened to room temp — binds the crumble and browns as it bakes.
- ⅛ teaspoon salt, or to taste — seasons the crumble and balances sweetness.
- 1 cup confectioners’ sugar — base for the glaze; dissolves smooth for drizzling.
- ½ teaspoon vanilla extract — adds aroma and rounds the glaze.
- 3–5 tablespoons heavy cream — thins the glaze to a drizzleable consistency; half-and-half or milk may be substituted.
Strawberry Rhubarb Bread — Do This Next
- Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with cooking spray or greasing and flouring it. (Optional: make a parchment sling that drapes over the long sides of the pan and spray the parchment for easier removal.)
- In a large bowl, add 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup buttermilk, 2 teaspoons lemon juice, 1/2 cup canola or vegetable oil (or unsalted melted butter, if using), 2 large eggs, and 2 teaspoons vanilla extract. Whisk until combined and smooth; set aside.
- In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt until evenly distributed.
- Pour the dry ingredients into the wet ingredients and stir with a spatula or wooden spoon just until the dry ingredients are incorporated. Do not overmix.
- Gently fold in 1 cup diced strawberries and 1 cup thinly sliced rhubarb until evenly distributed. Stop as soon as the fruit is incorporated to avoid overmixing.
- Pour the batter into the prepared loaf pan and use a spatula to lightly smooth the top.
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar (packed), and 1/8 teaspoon salt. Add 3 tablespoons unsalted butter (very well softened to room temperature).
- Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until the topping forms small pebbles and crumbles. Aim for coarse crumbs, not a paste.
- Evenly sprinkle the crumble topping over the batter in the pan.
- Bake for about 55 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. You can also check that the loaf springs back to a light touch or registers about 200°F with an instant-read thermometer. (Begin checking at around 50 minutes if desired.)
- Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 30 minutes.
- Carefully remove the loaf from the pan (use the parchment sling if prepared) and place it on the wire rack to cool completely before glazing.
- To make the glaze, place 1 cup confectioners’ sugar and 1/2 teaspoon vanilla extract in a medium bowl. Whisk while slowly adding 3 tablespoons heavy cream; add more (up to 5 tablespoons total) as needed to reach a drizzleable consistency.
- Evenly drizzle the glaze over the completely cooled bread. Let the glaze set a few minutes, then slice and serve.
- Store the bread airtight at room temperature for up to 48 hours (the crumble will lose some crispness over time). For longer storage, refrigerate up to one week or freeze up to 3 months; keep frozen bread sealed and do not open until completely thawed to avoid drying.
Why This Recipe Works
The combination of buttermilk and baking soda gives a subtle lift and a tender crumb without an overly cake-like texture. Oil keeps the loaf moist for longer than butter-only recipes; if you do substitute butter, expect a slightly firmer crumb but a richer flavor.
Keeping the fruit quantities modest prevents excess moisture that would otherwise weigh down the loaf or cause dense spots. Thinly slicing the rhubarb helps it distribute rather than clump, and dicing the strawberries ensures even fruit distribution so every slice has fruit but not a soggy core.
The crumble topping adds contrast—textural and flavor—so the loaf feels finished. A light glaze seals everything together visually and adds a pleasant sweetness without sogginess when you let the bread cool completely before drizzling.
Easy Ingredient Swaps
- Oil → Unsalted melted butter — The recipe notes this swap explicitly; melted butter will give a more buttery flavor and slightly firmer crumb but keeps the formula intact.
- Heavy cream (for glaze) → Half-and-half or milk — Also called out in the ingredient list; reduces richness but still creates a drizzleable glaze.
- Brown sugar (in crumb) → packed light brown sugar — The recipe uses packed brown sugar; keeping it packed maintains crumble texture and moisture.
What’s in the Gear List
Must-haves
- 9×5-inch loaf pan (lined with parchment sling if you want clean removal)
- Mixing bowls (one large for wet, one medium for dry)
- Spatula or wooden spoon for folding
- Pastry cutter, two forks, or clean fingertips to make the crumble
- Wire rack to cool the loaf
- Instant-read thermometer (optional) to check for 200°F internal temperature
Nice-to-haves
- Cooking spray for quick pan prep
- Parchment paper for a sling
- Small whisk for the glaze
Slip-Ups to Skip
Overmixing after the flour goes in is the most common mistake. Stir just until the dry ingredients are incorporated—small streaks or lumps are fine. Overmixing develops gluten and yields a tough loaf.
Adding fruit that’s too large or too wet will cause soggy spots. Dice the strawberries and slice the rhubarb thinly as the recipe directs. If your fruit is exceptionally juicy, gently pat it dry or toss it with a tablespoon of flour to help suspend it in the batter.
Don’t glaze while the bread is warm. Warm bread will cause the glaze to run and the crumble to lose its crispness. Let it cool completely for neat slices and a set glaze.
Allergy-Friendly Swaps
The recipe includes a couple of substitutions in the ingredient notes that are friendly to some preferences: the oil can be replaced with unsalted melted butter, and heavy cream for the glaze can be swapped for half-and-half or milk. If you require dairy-free options, use vegetable oil (as the recipe allows) and a non-dairy milk for the glaze—note that this will affect flavor and texture.
If you need to avoid eggs or gluten, this recipe doesn’t provide explicit swaps. Converting to egg-free or gluten-free requires careful reworking of structure and may change bake times and texture; proceed with a tested alternative if you’re not comfortable making those changes from scratch.
Notes from the Test Kitchen
We tested this loaf with both oil and melted butter. Oil keeps the slices moister on day two; melted butter gives a richer flavor but a slightly denser texture. Either works—choose based on whether you prioritize moistness or butter flavor.
We also tested bake times across different ovens. Start checking at 50 minutes; our oven needed the full 55 minutes for a golden top and clean toothpick. If you get a few moist crumbs on a tester, that’s fine; the loaf will finish setting while it rests.
For the crumble, aim for pebble-sized bits. If you overwork the butter into the dry mix until it becomes paste-like, the topping won’t have the desired crunchy contrast after baking.
Meal Prep & Storage Notes
Cool completely before wrapping. For short-term serving, keep the bread airtight at room temperature up to 48 hours. The crumble will lose crispness, which is normal. Refrigerate up to one week if you want to extend freshness; bring slices to room temperature or warm briefly before serving to revive softness.
To freeze, wrap the cooled, unglazed loaf tightly in plastic, then foil, and freeze for up to 3 months. Thaw completely before glazing so condensation doesn’t make the glaze run or the crumble soggy. If you want to freeze slices, flash-freeze on a tray then bag them for single-serve thawing.
Strawberry Rhubarb Bread Q&A
Q: Can I use frozen strawberries or rhubarb?
A: Frozen fruit is wetter and can make the batter soggy unless thawed and drained well. If using frozen, thaw thoroughly, pat dry, and toss with a tablespoon of flour to help absorption. Fresh is preferred.
Q: Why does my loaf sink in the middle?
A: Sinking usually means underbaked center or overmixing. Check doneness with a toothpick and start checking around 50 minutes. Also make sure you didn’t overmix after adding the flour.
Q: Can I halve the recipe?
A: You can, but bake time will decrease—watch closely and check for doneness earlier. Use an appropriately-sized pan (a shorter loaf pan or small quick-bread pan) to keep proportions right.
Q: Any tips for neat slicing?
A: Use a serrated knife and let the loaf cool fully and the glaze set. For ultra-clean slices, chill the loaf briefly so the glaze firms slightly but don’t over-chill or the bread will be hard to cut neatly.
That’s a Wrap
Strawberry Rhubarb Bread is a dependable way to showcase seasonal fruit in a format everyone recognizes and loves. The recipe is straightforward, forgiving, and scales well for bakers who like to prep ahead. Keep the fruit amounts as written for a balanced loaf, pay attention to mixing, and let the bread cool before glazing. Slice, enjoy, and save a piece for later—this loaf behaves nicely in the fridge and freezes well for future breakfasts or afternoon tea.
Happy baking—let the tang of rhubarb and the sweetness of strawberries shine, and enjoy the little crumbly top that makes every slice feel special.
Strawberry Rhubarb Bread
Ingredients
Ingredients
- 3/4 cupgranulated sugar
- 1/4 cupbrown sugar
- 1/2 cupbuttermilk
- 2 teaspoonslemon juice
- 1/2 cupcanola or vegetable oil unsalted melted butter may be subsituted
- 2 large eggs
- 2 teaspoonsvanilla extract
- 2 cupsall-purpose flour
- 1 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 teaspoonground cinnamon
- 1/2 teaspoonkosher salt
- 1 cupstrawberries diced* (See Notes)
- 1 cuprhubarb sliced thinly* (See Notes)
- 1/2 cupall purpose flour
- 1/4 cupgranulated sugar
- 1/4 cuplight brown sugar packed
- 3 tablespoonsunsalted butter very well-softened to room temp
- 1/8 teaspoonsalt or to taste
- 1 cupconfectioners’ sugar
- 1/2 teaspoonvanilla extract
- 3-5 tablespoonsheavy cream half-and-half or milk may be substituted
Instructions
Instructions
- Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with cooking spray or greasing and flouring it. (Optional: make a parchment sling that drapes over the long sides of the pan and spray the parchment for easier removal.)
- In a large bowl, add 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup buttermilk, 2 teaspoons lemon juice, 1/2 cup canola or vegetable oil (or unsalted melted butter, if using), 2 large eggs, and 2 teaspoons vanilla extract. Whisk until combined and smooth; set aside.
- In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt until evenly distributed.
- Pour the dry ingredients into the wet ingredients and stir with a spatula or wooden spoon just until the dry ingredients are incorporated. Do not overmix.
- Gently fold in 1 cup diced strawberries and 1 cup thinly sliced rhubarb until evenly distributed. Stop as soon as the fruit is incorporated to avoid overmixing.
- Pour the batter into the prepared loaf pan and use a spatula to lightly smooth the top.
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar (packed), and 1/8 teaspoon salt. Add 3 tablespoons unsalted butter (very well softened to room temperature).
- Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until the topping forms small pebbles and crumbles. Aim for coarse crumbs, not a paste.
- Evenly sprinkle the crumble topping over the batter in the pan.
- Bake for about 55 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. You can also check that the loaf springs back to a light touch or registers about 200°F with an instant-read thermometer. (Begin checking at around 50 minutes if desired.)
- Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 30 minutes.
- Carefully remove the loaf from the pan (use the parchment sling if prepared) and place it on the wire rack to cool completely before glazing.
- To make the glaze, place 1 cup confectioners’ sugar and 1/2 teaspoon vanilla extract in a medium bowl. Whisk while slowly adding 3 tablespoons heavy cream; add more (up to 5 tablespoons total) as needed to reach a drizzleable consistency.
- Evenly drizzle the glaze over the completely cooled bread. Let the glaze set a few minutes, then slice and serve.
- Store the bread airtight at room temperature for up to 48 hours (the crumble will lose some crispness over time). For longer storage, refrigerate up to one week or freeze up to 3 months; keep frozen bread sealed and do not open until completely thawed to avoid drying.
Equipment
- 19×5-inch loaf pan
- 4 Mixing Bowls
- 1 Wire Rack
Notes
*I was lucky enough to find fresh rhubarb as well as fresh strawberries and made the bread with fresh. I quartered the strawberries and the rhubarb I cut into 1/4-inch segments.
For those of you lucky enough to grow fresh rhubarb or find it in your local markets, you’ll want to use the trimmed stalks that are free from blemishes that you wash thoroughly beforehand.
However
you can use frozen rhubarb and/or strawberries.
If you’re using frozen, measure out 1 heaping cup of each, then thaw it, and finally drain any excess water.
If you can’t find either fresh or frozen rhubarb, although it won’t taste the same, you can use all
2 cups of strawberries or another combo of berries equaling two cups total.
**While I do strongly recommend the crumble topping and the glaze, for a lighter version and to keep it less sweet overall, both can be omitted. If omitting the crumble, start checking the bread at 40-45 minutes since it will likely bake somewhat more rapidly.
***A reader said she made this bread with full-fat whole milk yogurt in place of the buttermilk + lemon juice and said it worked just fine. I haven't tested it but am mentioning it in case you may have yogurt, but not buttermilk + lemon, on hand.
