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.
Servings: 10 slices
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
*Almond Extract: If you don’t have almond extract, you can omit and add in more vanilla.
**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.
**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.