Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)

The Only Strawberry Rhubarb Loaf You Will Ever Need

If rhubarb season only comes once a year, this is the recipe you want to bake first. This Strawberry Rhubarb Loaf is soft, moist, and packed with tart rhubarb and sweet strawberries in every single bite. It is the kind of quick bread that disappears from the counter by afternoon, and the kind of rhubarb recipe that turns even skeptics into true believers.

Whether you have a garden bursting with rhubarb stalks or grabbed a bundle at the farmers market on a whim, this loaf comes together in about 15 minutes of prep time. No mixer required, no fancy techniques, just real strawberry rhubarb flavor in a simple, sliceable loaf.

Getting the most out of a quick bread like this one comes down to a few key things: good quality vanilla extract, full-fat sour cream for moisture, and a reliable loaf pan that bakes evenly. The right tools genuinely make a difference between a soggy center and a perfectly set, golden-brown rhubarb loaf.

Why This Strawberry Rhubarb Bread Works So Well

Quick breads live and die by their moisture balance, and this recipe gets it exactly right. Here is what makes it special:

• Sour cream keeps the crumb tender and adds a gentle tang that plays beautifully off the tart rhubarb.
• Oil instead of butter means the loaf stays moist for days, not just hours out of the oven.
• Fresh strawberries and rhubarb together create that classic sweet-tart contrast that makes strawberry rhubarb recipes so irresistible.
• A turbinado sugar crust on top adds a satisfying crunch with zero extra effort.

Chef's Tip: Dice your strawberries and rhubarb into small, even pieces, roughly half an inch or smaller. Pieces that are too large can sink to the bottom or create wet pockets inside the loaf.

Fresh vs. Frozen Rhubarb: What to Know

Fresh rhubarb is ideal when it is in season, typically from late spring through early summer. Look for firm, crisp stalks with a bright pinkish-red color. The redder the stalk, the sweeter and more vibrant your rhubarb bread will taste.

If fresh is not available, frozen rhubarb works beautifully in this recipe. Just thaw it completely and press it dry with paper towels before folding it into the batter. The same goes for frozen strawberries. Skipping the drying step is the number one reason quick breads turn out gummy in the center, so do not rush it.

Note: Never use the rhubarb leaves. They are toxic and should always be discarded. Only the stalks go into your easy strawberry rhubarb recipes.

Tips for the Perfect Rhubarb Loaf Every Time

A few small habits make a big difference with this rhubarb bread:

1. Do not overmix. Once the wet and dry ingredients come together, stir only until the flour disappears. Overmixing develops gluten and makes the loaf dense and tough.
2. Tent with foil. Quick breads with fruit can brown on top before the center is done. Loosely lay a piece of foil over the pan around the 40-minute mark to protect the crust.
3. Use the toothpick test. Start checking at 55 minutes. The toothpick should come out with a few moist crumbs, not wet batter.
4. Cool before slicing. It is tempting to cut into a warm loaf, but giving it at least 20 minutes on a wire rack means cleaner slices and a better texture throughout.

Ready to bake? Here is the full recipe with all the details:

Strawberry Rhubarb Loaf (Easy Quick Bread Recipe)

This moist and tender Strawberry Rhubarb Loaf is the perfect quick bread for spring and summer baking. Sweet strawberries and tart rhubarb come together in every slice for a flavor you will want to make again and again.

Prep:15 mins

Cook:60 mins

Total:75 mins

Yield:10 servings

Cuisine:American

Yield: 10 servingsCalories: 218Protein: 4g

Carbs: 34gFat: 8gSat. Fat: 1gFiber: 1gSugar: 18gSodium: 195mg

Ingredients

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• 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 cinnamon, ground
• 3/4 cups granulated sugar
• 3/8 cups vegetable oil, or melted coconut oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract, pure
• 1/2 cups sour cream, full-fat, room temperature
• 3/4 cups fresh strawberries, hulled and diced small
• 3/4 cups fresh rhubarb, trimmed and diced small
• 1 tbsp turbinado sugar, for sprinkling on top, optional

Instruction

1

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with nonstick spray or butter, then line it with a strip of parchment paper for easy removal.

2

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

3

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

4

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

5

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

6

Scrape the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the top with turbinado sugar if using.

7

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

8

Remove from the oven and let the loaf cool in the pan for 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and cool completely before slicing for the cleanest cuts.

Equipment

• 9x5-inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Parchment paper
• 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. To freeze, wrap individual slices in plastic wrap and place in a zip-top bag for up to 3 months. Thaw slices at room temperature or warm in a 300 degree F oven for 10 minutes. For best results, dice the fruit small so it distributes evenly and does not sink to the bottom. Frozen rhubarb works well here, just thaw and pat it dry before using.

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Serving and Storing Your Strawberry Rhubarb Loaf

This loaf is wonderful served at room temperature, plain or with a smear of salted butter or cream cheese. It pairs perfectly with a cup of coffee or tea for breakfast, or works as a light dessert after dinner.

For storage:

• Room temperature: wrap tightly and keep for up to 2 days.
• Refrigerator: keeps well for up to 5 days, just bring a slice to room temp before eating for the best texture.
• Freezer: slice the cooled loaf, wrap each piece individually, and freeze for up to 3 months. Pull out a slice the night before and thaw on the counter overnight.

This is one of those easy strawberry rhubarb recipes that earns a permanent spot in your seasonal baking rotation. Once you make it, you will find yourself looking forward to rhubarb season all year long.