Easy Strawberry Rhubarb Bread: A Deliciously Moist Sweet-Tart Loaf

This Strawberry Rhubarb Bread combines the natural sweetness of strawberries with the bold tang of rhubarb to create a loaf that’s as easy to make as it is irresistible. Its tender crumb stays perfectly moist thanks to Greek yogurt and butter, while the optional sugar topping adds a golden crunch. Whether you’re a seasoned baker or a beginner, this recipe delivers a crowd-pleasing blend of flavors with minimal effort.

Why You’ll Love This Recipe

• Perfect Balance: Sweet strawberries and tart rhubarb create a harmonious flavor profile.
• Moist and Tender: Yogurt and butter ensure a soft texture that stays fresh for days.
• Quick Prep: Ready in under an hour with simple, everyday ingredients.
• Flexible: Customizable with nuts, spices, or seasonal fruit swaps.

Ingredients

• Dry Ingredients: 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon (optional), ¾ cup granulated sugar, ¼ cup brown sugar.
• Wet Ingredients: ½ cup melted unsalted butter (cooled), 2 large eggs, 1 cup Greek yogurt or sour cream, 1 tsp vanilla extract.
• Fruit & Toppings: 1 cup diced fresh strawberries, 1 cup diced fresh rhubarb, ½ cup chopped pecans/walnuts (optional), 1 tsp lemon zest (optional), 2 tbsp coarse sugar (optional, for topping).

Step-by-Step Instructions

1. Prepare: Preheat oven to 350°F. Grease a 9×5” loaf pan and line with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).
3. Combine Wet Ingredients: In a large bowl, blend granulated sugar, brown sugar, and cooled melted butter. Add eggs one at a time, mixing well after each addition. Stir in yogurt and vanilla.
4. Combine Mixtures: Gradually add dry ingredients to wet ingredients until just combined—avoid overmixing.
5. Incorporate Fruits: Gently fold in strawberries, rhubarb, nuts, and lemon zest. Pour batter into the prepared pan.
6. Bake: Sprinkle coarse sugar on top (if desired). Bake 55–65 minutes until a toothpick inserted in the center comes out clean. Let cool 15 minutes in the pan before transferring to a wire rack.

Tips & Variations

• Swap Fruits: Replace strawberries or rhubarb with blueberries, peaches, or raspberries.
• Dough Density: Avoid overmixing wet and dry ingredients to prevent a dense loaf.
• Add-Ins: Replace nuts with shredded coconut or chocolate chips for extra texture.
• Baking Upgrade: For a richer crust, brush melted butter and cinnamon over the top before baking.

Serving Suggestions

Serve this Strawberry Rhubarb Bread warm with a scoop of vanilla ice cream for a “tart dessert” experience, or slice and enjoy with morning coffee or tea. Leftovers make excellent toasted slices with a drizzle of honey.

Storage & Reheating

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. To refresh, wrap slices in foil and warm in the oven at 300°F for 10–15 minutes.

Nutrition Information

Per serving (12 slices): ~320 calories. *Approximate and varies depending on serving size and optional add-ins.

Give It a Try!

Don’t miss out on this Easy Strawberry Rhubarb Bread—a perfect balance of sweetness and tang that’s sure to become a kitchen staple. Share your own twists or thoughts in the comments below—we’d love to hear how it turns out for you!

Easy Strawberry Rhubarb Bread

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A moist and easy quick bread combining sweet strawberries and tart rhubarb, enhanced with Greek yogurt and butter for tenderness. Topped with a golden sugar crust, this loaf is perfect for breakfast or dessert.

• Author: Layan
• Prep Time: 15
• Cook Time: 60
• Total Time: 75
• Yield: 1 loaf (10–12 slices) 1x
• Category: quick
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon (optional)
¾ cup granulated sugar
¼ cup brown sugar
½ cup melted unsalted butter (cooled)
2 large eggs
1 cup Greek yogurt
1 tsp alcohol-free vanilla extract
1 cup diced fresh strawberries
1 cup diced fresh rhubarb
½ cup chopped pecans/walnuts (optional)
1 tsp lemon zest (optional)
2 tbsp coarse sugar (optional, for topping)

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Instructions

Preheat oven to 350°F. Grease a 9×5″ loaf pan and line with parchment paper.
In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).
In a large bowl, blend granulated sugar, brown sugar, and cooled melted butter. Add eggs one at a time, mixing well after each addition. Stir in Greek yogurt and vanilla extract.
Gradually add dry ingredients to wet ingredients until just combined—avoid overmixing.
Gently fold in strawberries, rhubarb, nuts, and lemon zest (if using). Pour batter into the prepared pan.
Sprinkle coarse sugar on top (if desired). Bake 55–65 minutes until a toothpick inserted in the center comes out clean. Let cool 15 minutes in the pan before transferring to a wire rack.

Notes

Swap strawberries or rhubarb with blueberries, peaches, or raspberries.
Avoid overmixing wet and dry ingredients to prevent a dense loaf.
Replace nuts/walnuts/pecans with shredded coconut or chocolate chips for extra texture.
Store bread in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 15g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg