I made this strawberry rhubarb bread after buying rhubarb for the first time in a while and immediately remembering how sharp it tastes on its own. Pairing it with strawberries completely fixes that though. The strawberries add sweetness while the rhubarb gives the bread that little tart flavor that keeps it from tasting too heavy.

The first time I baked this, I honestly kept cutting “tiny slices” throughout the day until almost half the loaf disappeared. It’s soft, fruity, and really good with coffee or tea. If you already love recipes like Strawberry Banana Bread, Super Soft Lemon Cake, or Chocolate Chip Coffee Cake, this strawberry rhubarb bread fits perfectly into that homemade baking rotation.

Why You Will Love This Strawberry Rhubarb Bread

What I love most about this bread is the balance between sweet strawberries and tart rhubarb. Neither flavor completely takes over the other.

The bread also stays really soft while the fruit keeps everything moist without becoming heavy.

Another thing I like is that it tastes fresh and homemade without needing frosting or complicated toppings.

It also works for breakfast, snacks, dessert, or honestly random kitchen walks where you suddenly decide you need another slice.

What You Will Need For Strawberry Rhubarb Bread

A loaf pan works best because it helps the bread bake evenly while keeping the center soft.

You’ll also need mixing bowls for keeping the dry and wet ingredients separate before combining everything together.

A whisk helps keep the batter smooth without overmixing it too much.

If you want easier cleanup, parchment paper in the loaf pan helps the bread lift out much more easily after baking.

Ingredients Needed

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup strawberries, chopped
• 1 cup rhubarb, chopped

How To Make The Bread

Preheat the oven to 175°C (350°F).

Grease and line a loaf pan with parchment paper.

In a bowl, whisk together flour, baking soda, salt, and cinnamon.

In another large bowl, whisk together melted butter and brown sugar.

Add the eggs and vanilla extract, then mix well.

Stir in the sour cream.

Gradually add the dry ingredients and mix until combined.

Fold in the strawberries and rhubarb gently.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for about 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean.

Let the bread cool before slicing.

I usually eat this slightly warm because the fruit tastes even better that way honestly. This bread also goes really well with Strawberry Sweet Iced Tea, Blueberry Raspberry Juice, or even Strawberry Lemonade if you’re putting together breakfast or brunch.

Tips For Strawberry Rhubarb Bread

Pat the strawberries slightly dry before adding them into the batter so the bread doesn’t become overly wet.

Fresh rhubarb gives the best texture, but frozen rhubarb can still work if thawed and drained first.

Try not to overmix the batter once the flour goes in or the bread can turn dense.

If the top browns too quickly while baking, loosely cover it with foil near the end.