Strawberry Rhubarb Bread
A quick loaf cake bursting with fresh strawberries and tart rhubarb, topped with a buttery crumble and a sweet vanilla glaze.
Servings: 10 servings
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
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.
*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.