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strawberry rhubarb bread recipe

Quick Strawberry Rhubarb Bread Recipe

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  • 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.