Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)

The Quick Bread That Makes Rhubarb Season Worth Celebrating

If you have ever stood in your garden staring at a pile of rhubarb stalks and thought now what, this Strawberry Rhubarb Loaf is exactly the answer you have been looking for. It is tender, warmly spiced, loaded with jammy fruit, and just sweet enough to balance that signature rhubarb tartness. One bowl, no mixer, and just over an hour from start to finish.

This is the kind of rhubarb bread that disappears fast. Slice it for breakfast with a little butter, serve it as a casual dessert, or wrap up a loaf as a gift. It fits every occasion and it makes the whole kitchen smell incredible while it bakes.

Why Strawberry and Rhubarb Are a Perfect Pair

Strawberry rhubarb is one of the most beloved flavor combinations in all of baking, and for good reason. Rhubarb brings a bold, almost citrusy tartness while strawberries add natural sweetness and a floral depth. Together they create a filling that is complex, bright, and totally craveable.

When you fold them both into a simple quick bread batter, something magical happens. The fruit softens as it bakes, releasing its juices into the crumb and creating little pockets of jammy goodness throughout every slice. The result is a rhubarb loaf that feels rustic and homey but tastes genuinely impressive.

Chef's Tip: Dice your rhubarb and strawberries small, roughly half an inch or less. Larger pieces hold too much moisture and can create soggy pockets in the finished loaf.

A Few Tools and Ingredients That Make a Real Difference

For the best texture in any quick bread, quality ingredients and the right equipment go a long way. A good 9x5 loaf pan with even heat distribution helps the center bake through without burning the crust, and a sharp chef's knife makes dicing those slippery rhubarb stalks much easier and safer.

Tips for the Best Rhubarb Bread Every Time

This recipe is genuinely forgiving, but a few small habits will take it from good to great.

• Do not overmix. Once the dry ingredients hit the wet, stir only until the flour disappears. Overmixing activates gluten and turns your loaf rubbery.
• Use sour cream, not milk. Full-fat sour cream is the secret to an exceptionally moist, tender crumb. Greek yogurt works too if that is what you have.
• Tent with foil. Rhubarb recipes often have longer bake times. If the top is getting dark before the center sets, lay a loose piece of foil over the pan around the 40-minute mark.
• Cool completely before slicing. It is tempting to cut in early, but the crumb needs time to set. Rushing this step leads to a gummy interior even on a perfectly baked loaf.

Baker's Note: Fresh rhubarb is ideal here, but frozen rhubarb works too. Just fold it in straight from the freezer without thawing to keep the batter from turning pink and watery.

How to Know When It's Done

Because fresh fruit adds extra moisture to the batter, the bake time on this strawberry rhubarb bread can vary slightly depending on your oven and the juiciness of your fruit. Start checking at 55 minutes. A toothpick inserted into the very center should come out clean or with just a few moist crumbs clinging to it. No wet batter.

The loaf will also pull slightly away from the sides of the pan and feel set, not jiggly, when you give it a gentle shake. If you see wet batter on the toothpick, give it another 5 to 8 minutes and check again.

Ready to bake your new favorite easy strawberry rhubarb recipe? Here is everything you need:

Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)

This tender Strawberry Rhubarb Loaf is a sweet-tart quick bread packed with fresh fruit and ready in under an hour. It's the easiest way to turn rhubarb season into something truly special.

Prep:15 mins

Cook:60 mins

Total:75 mins

Yield:10 servings

Cuisine:American

Yield: 10 servingsCalories: 248Protein: 4g

Carbs: 38gFat: 9gSat. Fat: 1gFiber: 1gSugar: 20gSodium: 210mg

Ingredients

Units

USM

Scale

1x2x3x

• 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
• 2 large eggs, room temperature
• 3/8 cups vegetable oil, or melted coconut oil
• 1/2 cups sour cream, full-fat, room temperature
• 1 tsp vanilla extract, pure
• 1 cups fresh rhubarb, trimmed and diced into small pieces
• 3/4 cups fresh strawberries, hulled and diced small
• 2 tbsp turbinado sugar, for topping, optional but recommended

Instruction

1

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

2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

3

In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and well combined.

4

Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. Do not overmix. A few streaks of flour are fine at this stage.

5

Gently fold in the diced rhubarb and strawberries until evenly distributed throughout the batter.

6

Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the turbinado sugar evenly over the top.

7

Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Tent loosely with foil after 40 minutes if the top is browning too quickly.

8

Let the loaf cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out. Allow it to cool completely on the rack before slicing for the cleanest cuts.

Equipment

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

Notes

Store the cooled loaf tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavor actually improves on day two as the fruit sweetens into the crumb. To freeze, wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave. For a make-ahead option, you can mix the dry and wet ingredients separately the night before and fold them together just before baking.

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Serving, Storing, and Variations

This rhubarb loaf is delicious at room temperature, but a 20-second warm-up in the microwave turns it into something really special. Try it with a smear of salted butter, a dollop of whipped cream, or even a drizzle of honey.

Want to change it up? Here are a few variations worth trying:

• Rhubarb only: Skip the strawberries and use 1.75 cups of rhubarb for a more assertively tart rhubarb bread.
• Add a glaze: Whisk powdered sugar with a splash of lemon juice and drizzle over the cooled loaf for a bakery-style finish.
• Orange zest: Add 1 teaspoon of fresh orange zest to the batter for a bright, citrusy note that pairs beautifully with the fruit.
• Streusel topping: Mix 2 tablespoons each of butter, flour, and brown sugar into a crumbly topping and sprinkle over the batter before baking for extra crunch.

However you serve it, this is one of those rhubarb recipes that earns a permanent spot in your seasonal rotation.