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Quick Strawberry Rhubarb Bread Recipe

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With Manservant heading back to Texas before summer sets in I thought I would use some of my rhubarb crop and make this quick bread to send with him.

 Last time he went I made this banana bread recipe that everyone loved, so we will see if this loaf meets with the same success.

​Somehow I bet it will. 

strawberry rhubarb bread recipe on wood board sliced

Besides being a pretty bread, this bread is perfect for breakfast.

Not too sweet, and with fresh diced strawberries and fresh rhubarb, I think it’s healthy enough to start your day!

I’ve also used frozen rhubarb which means this great recipe doesn’t even have to be made in rhubarb season!

So don’t forget to slice your rhubarb to store in the freezer for use in other strawberry rhubarb recipes.

Since my rhubarb plant is green, not red, I think this would be the perfect holiday bread for neighbors!

And no electric mixer required!

strawberry rhubarb bread loaf on wood board

Dry Ingredients Include:

All Purpose Flour

Baking Powder


Wet Ingredients Include:


Canola oil or Vegetable Oil

Large Egg at room temperature

Vanilla Extract

White Sugar – I have not tried this recipe with brown sugar, but I see no reason why it wouldn’t work.

1 c fresh strawberries and 1 c tart rhubarb

strawberry rhubarb bread recipe

Preheat oven to 350 degrees.

Grease a 9 x 5-inch loaf pan with cooking spray.

In a small bowl combine the diced sweet strawberries, rhubarb and 2 T of flour.

In a large measuring cup combine the flour, baking powder and salt.

In a large bowl whisk together the sugar, oil, milk, egg and vanilla.

​Stir in the dry ingredients until just combined. 

Lastly, fold in the berry mixture.

Sprinkle the top of the bread with granulated sugar.

If you wish to add a powdered sugar glaze then don’t sprinkle with sugar.

(Since I was sending this to Texas, I though the glaze might “melt”.)

Scrape into prepared pan and bake about 60 minutes or until a toothpick inserted into the center of the bread comes out clean.

Cool in pan for 10 minutes and then remove and let this tender quick bread cool completely on a wire rack.

strawberry rhubarb bread recipe sliced

Is it OK to eat raw rhubarb?

It is fine to eat raw rhubarb but do not eat the leaves. They are poisonous.

Why do quick breads fall in the middle?

Sometimes the pan is too full and when the bread rises, it may have nowhere to go. That’s when it falls!
Also be careful that your baking soda and powder haven’t expired.

Why did my quick bread turn out heavy?

DO NOT overmix and follow the recipe carefully.

Can I make strawberry rhubarb muffins from quick bread batter?

Fill your muffin tins 3/4 full. Bake at 400 for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

strawberry rhubarb bread recipe

I love this strawberry rhubarb bread recipe with its tart flavor with a cup of coffee.

Or tea. 

Or whipped cream or ice cream or even a smear of butter or honey cream cheese for an afternoon snack.

I love this easy bread recipe all on its own.

Give it a try and let me know what you think.

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strawberry rhubarb bread recipe

Quick Strawberry Rhubarb Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 lloaf 1x
  • Category: Breakfast/Snacks/Dessert
  • Cuisine: American


This easy to make srawberry rhubarb quick bread know how to hit the spot. Perfect for breakfast, as a snack, or dessert, this quick bread can be in the oven in 15 minutes. What are you waiting for?



1 c diced fresh strawberries

1 c fresh diced rhubarb

2 T all-purpose flour

2 c all-purpose flour

2 t baking powder or 1 t at high altitude

1/2 t kosher salt

3/4 c sugar plus 2 T for top

1/2 c milk

1/2 c vegetable oil or canola oil

1 large egg at room temperature

1 t vanilla extract


Prheat oven to 350.

Grease a 9 x 5″ loaf pan with cooking spray.

In a medium bowl combine the rhubarb and strawberries with 2 T of flour. Toss to coat.

In a large measuring cup mix together the flour, baking powder and salt.

In a large bowl whisk together the sugar, oil, milk, egg and vanilla. Stir in the flour until just combined. Do not overmix. Fold in the rhubarb/strawberry mixture using a rubber spatula.

Scrape the batter into the prepared loaf pan. Sprinkle with sugar. Bake on the center rack for about 60 minutes or until a toothpick inserted into the center of the bread comes out clean.

Remove from oven and cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack.


Leftover bread can be stored in a large ziplock bag in the refrigerator for about 1 week. Bread can also be frozen.

Thank you to This Delicious House for this great recipe.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Thursday 23rd of May 2024

YUM!!! Bill isn't a fan of rhubarb (I'm not sure he's ever even tried it!), but I'd be happy to keep this bread to myself!!! Fingers crossed you get to cook with Carla! I met her a number of years ago when she was in Indy for the Superbowl! xo


Thursday 23rd of May 2024

It is a really good bread! Well I think you will have to cross all your fingers and toes! And even then it is just a contest. Would be fun though and thank you!