Strawberry Rhubarb Bread
This moist strawberry rhubarb bread is a an easy summer recipe that will have everyone coming back for seconds. This loaf cake is made with fresh strawberries and rhubarb, and it’s topped with a tangy lemon icing.
Easy Strawberry Rhubarb Loaf Cake
The summer season has a way of flying by quickly, and as a sunshine and warm weather girl, I’ve been doing my level best to eat my way through all of my summertime favorites.
Rhubarb has quickly become one of my favorite spring and summer flavors, and whenever I find it available in store, I buy it immediately. This year, I’ve only seen it around me recently. I’ve been working my way through my favorites (like this Strawberry Rhubarb Crisp and this Strawberry Rhubarb Pie), and baking it into new favorites, like this Strawberry Rhubarb Loaf Cake.
I used my favorite Lemon Zucchini Bread as my base for this dessert bread recipe, and it was possibly one of the best summer breads I’ve made in a long while. It was moist and tender and the absolute perfect combination of sweet and tart.
And, my personal favorite attribute? It’s ability to be a dessert cake that masquerades as breakfast (bread is perfectly acceptable for breakfast, even if it’s filled with sugar and covered in frosting 😉).
Three Reasons Why This Rhubarb Strawberry Bread Is Worth Every Bite:
- Fresh Ingredients: We use fresh strawberries and fresh rhubarb, which makes for a really flavorful bread. Of course, you can substitute with frozen rhubarb and strawberries, if that’s all you can find. But I recommend fresh if possible!
- One Bowl: I love loaf cakes because generally they’re one bowl recipes, and any recipe that requires less dishes is a win in my book.
- Lemon Icing: Citrus is a really nice flavor to pair with strawberry and rhubarb desserts. The bright lemon flavor makes both the rhubarb and strawberry really pop.
Some of my other favorite loaf cakes to try next: Lemon Blueberry Bread, Coconut Lime Zucchini Bread, and this Hummingbird Bread.
Ingredients:
- Granulated Sugar
- Lemon Zest and Lemon Juice
- All Purpose Flour
- Baking Soda, Baking Powder, and Salt
- Eggs
- Canola or Vegetable Oil: I most often use canola oil in my baked goods, but if you’re looking to avoid seed oils, you can make this with melted coconut oil.
- Eggs
- Sour Cream
- Almond and Vanilla Extract
- Powdered Sugar
- Fresh Rhubarb and Strawberries + flour
How To Make This Strawberry Rhubarb Loaf Cake:
- Lemon Sugar: In a large mixing bowl (or the bowl of a stand mixer), rub the lemon zest and sugar together. The coarse sugar will release the natural oils of the lemon zest, making the bread extra flavorful.
- Dry Ingredients: Next, add in flour, baking soda, baking powder, and salt. Mix until combined.
- Wet Ingredients: Make a well in the center of the dry ingredients. Add in the oil, sour cream, lemon juice, extracts, and eggs. Mix until just combined,
- Fruit: Toss the rhubarb and strawberries with 1 Tbsp of flour. Then add to the batter and mix until just combined.
- Bake: Pour the batter into your prepared loaf pan and bake until a cake tester comes out clean.
- Cool: Allow the bread to cool in the pan for about 15-20 minutes, then remove the pan to continue cooling.
- Icing: Whisk together powdered sugar and lemon juice, then drizzle over the top of the bread. You can do this while it’s still in the pan, or once you have removed it. Allow the lemon glaze to set before cutting into the bread.
Storage Tips:
You can keep this Strawberry Rhubarb Bread in an airtight container at room temperature for 2-3 days (depending upon how warm it is in your house), or you can refrigerate it for 4-5 days.
- Freezer Tips: You can freeze this strawberry rhubarb bread once it’s been baked and completely cooled to room temperature. Once it’s cooled, wrap the bread tightly in plastic wrap and then store in the freezer for up to 3 months. (Personally, I like to wrap in plastic wrap and put it in airtight container for extra protection.) Thaw in the fridge overnight and when ready to eat, make the glaze and drizzle on top.
Quick and Easy Baking Tips:
- Loaf Pans: Use a 9×5 bread pan or 8 1/2 x 4 1/2 bread pan. Line the pan with parchment paper or aluminum foil to make it really easy to remove the baked loaf cakes from the pans. Alternatively, you can also grease really well with baking spray.
- Strawberries: Pat the diced strawberries gently to remove some of their excess moisture. You don’t need to squeeze them or anything like that, just gently press a paper towel to them.
- Baking Time: Sometimes the top of the bread can start to brown before the center of the cake is finished baking. If this happens, just tent a piece of tin foil over the top of the bread pan and allow the bread to continue baking until a cake tester comes out clean.
Strawberry Rhubarb Bread
Ingredients
Strawberry Rhubarb Bread
- 1 1/4 cups granulated sugar
- 1 Tbsp lemon zest
- 1 2/3 cups all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canola oil
- 1/3 cup sour cream
- 2 eggs, large
- 2 Tbsp lemon juice
- 1/4 tsp almond extract*
- 1/2 tsp vanilla extract
- 1/2 cup diced strawberries + 1 Tbsp all purpose flour
- 1/3 cup chopped rhubarb
Lemon Glaze
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
- Diced strawberries, if desired
Instructions
- Preheat oven to 350 degrees and line a 9”x5” or 8 1/2” x 4 1/2” loaf cake pan with parchment paper (or grease the bread pan very well). Set aside.
- In a large bowl or in the bowl of a stand mixer, rub the granulated sugar and lemon zest together (this releases the natural oils and flavors in the lemon zest).
- Add in the flour, baking soda, baking powder, and salt. Whisk together.
- Next, make a well in the center of the dry ingredients, and then add in the canola oil, sour cream, eggs, lemon juice, and both vanilla extract and almond extract. Mix until combined.
- Add in the strawberries and rhubarb tossed in the flour (this prevents the fruit from sinking to the bottom of the pan as it bakes) and mix until combined.
- Finally, pour the batter into the prepared bread pan, spreading in an even layer.
- Bake for about 50-60 minutes, or until a cake tester comes out clean.
- Pro Tip: If the bread is browning on top too quickly, but the center isn’t cooked yet, you can tent a piece of foil on top of the bread.
- Allow the bread to cool at least 20-15 minutes, then remove the bread from the pan and allow it to continue cooling on a wire rack.
- To make the icing, whisk together the powdered sugar and lemon juice. Drizzle on top of the bread, and allow the icing to set completely before slicing into the bread.** Sprinkle diced strawberries on top of the icing, if desired.
Notes
**Lemon Icing: You can drizzle the icing over the strawberry rhubarb bread while it’s still in the bread pan, or you can glaze it after you’ve removed it from the pan.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
