Strawberry Rhubarb Loaf
Fresh strawberry and rhubarb mixed into a cinnamon swirl vanilla cake base, make up this delicious Strawberry Rhubarb Loaf! I really should have called it a Strawberry Rhubarb Cinnamon Swirl Cake. YES
I love this time of year when rhubarb plants are ready for eating. Rhubarb to me is as natural in spring as tulips are. The plants are getting huge in my garden just waiting to be cut up and put into desserts! I love rhubarb. You? It’s an acquired taste so they say, but I think really what it is, is that people are scared of rhubarb because they don’t know what to do with it, or how delicious it tastes. Or they have never tried it. I’m always amazed when I come across people who have never tried rhubarb, or have never heard of it before. And this happens quite a bit, especially in grocery stores. More often than not I have to explain to the clerk what rhubarb is, and that yes you can eat it. I always get strange looks when I say it’s amazing with strawberries…because it is. It really really is. In fact you’d be hard pressed to attend one of our family events without at least some dessert with rhubarb in it…like Strawberry Rhubarb Crisp, or Strawberry Rhubarb Muffins or Strawberry Rhubarb Jam. So gosh darn delicious!
About this loaf:
And now it’s time again for baking with rhubarb so I’m putting rhubarb in all the things. 😉 Starting with his scrumptious Strawberry Rhubarb Loaf. I just knew that my Cinnamon Swirl Loaf would be the perfect base for this loaf. Oh, and was it ever. The best ever. This is a sweet vanilla cake base with a cinnamon swirl and bites of rhubarb and strawberries. And wow, is it delicious.
A Keeper Recipe!
This loaf is delicious served with tea or coffee for breakfast or with ice cream for dessert. It’s sweet, moist and full of gorgeous strawberry and rhubarb flavours. This recipe my friends, it’s a keeper. I can’t even tell you how delicious it is…and how it will send the most mouthwatering smells wafting through your home. And how every creature in your home will wander down in their sleep deprived states asking what’s cooking and when do they get to eat it. Ask me how I know.
Strawberry Rhubarb Loaf Recipe Tips:
- PAN SIZE: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
- Cinnamon/Sugar Mix: when you’re making this loaf you may feel like there is too much cinnamon/sugar mix, but trust me, use it all. Just divide it evenly between the centre of the loaf and the crust.
- PREPARE THE PAN: Make sure to line your loaf pan with parchment or wax paper.
- LET IT REST: Allow the loaf to rest for at least 1 hour before eating it.
- OPTION: This recipe is also really good with just all rhubarb (and no strawberries).
- FREEZING: This loaf freezes well. Store in an airtight container or ziplock bag for up to 3 months.
- Make Muffins! This recipe is also great for making muffins…see below for details.
Make Muffins Instead:
I used this recipe to make muffins as well! If you would like to make muffins, just divide the batter between 16 muffin cups! Fill each muffin cup 1/2 full, sprinkle about 1 tsp of the cinnamon/sugar mix, then top up with batter, and sprinkle with more cinnamon sugar. Bake at 350 degrees F for ~20 minutes.
Strawberry Rhubarb Loaf
Fresh strawberry and rhubarb mixed into a cinnamon swirl cake base, make up this delicious Strawberry Rhubarb Loaf!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Category: Loaf
- Method: Baking
Ingredients
Cake Base:
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups combined of chopped strawberries and rhubarb
Cinnamon Sugar Swirl:
- 1 tbsp ground cinnamon
- 1/3 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 1 lb loaf pan (~ 9 x 5 x 3): either grease it, or line with parchment paper.
- Combine the 1 tbsp cinnamon and 1/3 cup sugar, and set aside.
- Using a mixer cream the butter and sugar together until smooth.
- Add the eggs and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate measuring cup stir together the buttermilk and vanilla.
- Add the flour mixture, alternating with the buttermilk, to the butter mixture. Combine.
- Stir in the chopped strawberries and rhubarb.
- Add 1/2 of the batter to the loaf pan, then sprinkle on 1/2 of the cinnamon/sugar mix. Then using a fork, stir it a little into the batter.
- Add the rest of the batter and sprinkle on the rest of the cinnamon/sugar mix. Stir again, just a little.
- Bake for ~ 60 – 75 minutes, or until a toothpick inserted into the centre comes out clean.
Keywords: strawberry rhubarb loaf, strawberry rhubarb cake
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Strawberry Rhubarb Recipes
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Have a delicious day!
I get excited when rhubarb season comes around too. I’m always up for another loaf recipe!
I really like the combination of rhubarb and strawberries. Did you use fresh or frozen rhubarb?
Hi Kirsten! I always use fresh rhubarb as it’s the easiest for me to find. I have frozen rhubarb for baking, but I find it ends up being a little more tough than fresh rhubarb. Happy baking!
This sounds and looks scrumptious!… My Grandma used to make us Strawberry Rhubarb Pie when we were growing up. I never asked, but did wonder why we couldn’t have it more often. I didn’t realize back then that she could only make it this time of year when the rhubarb was ready to eat, LOL! (I was too young to fully understand the different growing seasons for everything. For me, you just went to the store and bought what you wanted when you wanted it.) … And it was just so good, I wanted more!
But I’ve never had or even heard of it made into a loaf, so thank you for posting this 🙂
I HAVE to try this recipe, and all your other Rhubarb ones too! I looooove rhubarb!
Can this loaf be frozen after baking and for how long? My husband loved the loafs I made last night, not much left this morning. Next I will try the muffins.
Hi Karen! I haven’t frozen one before, but I definitely would! I think it would freeze beautifully for a couple of months! I’m so happy you enjoyed the recipe!
It would be helpful to to put “softened” butter in the ingredient list so when we get to the “cream the butter & sugar” part we aren’t set back.
Lovely recipe. Great taste and texture. Thank you for posting. Amy B ~ Softened butter is likely assumed unless you’re making pastry.
I have the bread in the oven now. It smelles wonderful!! Can not wait to try it. I did make one small change. I substituted some half a cup of flour with coconut flour and the added 1/4 cup of water to the buttermilk.
Just made its in the oven. Smells so good.
Mmmmm! Enjoy!
Followed the muffin directions and they turned out great!
Delicious! I made it only with rhubarb, no strawberries. I have a large rhubarb patch and am always looking for new recipes. Such a great pairing of cinnamon and rhubarb. I bumped up
the cinnamon by adding some to the batter. Any tips you can offer to keep the rhubarb from sinking?
Hi Keely! I’m so happy you liked this recipe…it really is delicious! As far as the rhubarb sinking, the only tip I can offer is to get the loaf combined, and into the oven as quickly as possible. But in my experience, rhubarb always tends to sink for some reason.
Toss your rhubarb in light flower that should prevent it from falling to the bottom
I made this today with some fresh rhubarb and strawberries from my local farmer’s market. It turned out lovely! Delicious and easy to make. I’ll try making muffins next time. Thanks for sharing.
★★★★★
Hi Amy! I’m so happy you enjoyed this recipe! I need to make it again too…so good!
Hi Jo-Anna. Love this recipe, easy to follow. I attempted this today. Followed this recipe to the letter. Used a 9” x 5” loaf pan, and it baked over and all over the oven. Thank goodness for self-cleaning!! I will try again. Still shaking my head and wondering what could’ve gone wrong.
★★★
Hi Rindy! That is strange, I also use a 9×5 loaf pan for my loaves, and this has never happened to me. I’m not sure why it would have spilled over…I’m sorry that happened!
Thanks for the tip. Ran to the oven with a cookie sheet. Mine is headed to overflow only 10 minutes in.
★★★★★
I made this today as I was looking for new ideas for my rhubarb. I doubled the ingredients and baked it in a 9×13 pan. Turned out great. Thank you for the recipe.
★★★★★
Great idea! I think I’ll try that too!
Delicious. Made it with rhubarb I had frozen last season (no strawberries). And since I didn’t have any buttermilk I substituted sour cream. Everyone loved it. I can definitely see using this recipe with other fruits. Thank you!
★★★★★
Mmmmm that sounds so delicious…I love sour cream in cake!
Hello! I would love to use fresh but I’m in northern Canada and only have access to frozen right now sadly. Should I alter anything about the recipe would you say? Thx!
Hi Ashley! Hello from one Canadian to another! 🙂 I often use frozen rhubarb for this recipe, I would just make sure to add it to the batter while it’s frozen. That’s it. Enjoy!
Hello, I’m excited to try this. Is it 1.2 cups of rhubarb and strawberry combined or 1.5 cups each?
Hi Miriam! It’s 1.5 cups combined. Enjoy!
can this recipe be used to make multiple mini loaves and is the recipe the same
Hi Judy! I’ve never made this in any other pan than a regular loaf pan. But I assume it would be fine, you would just have to make sure to decrease the baking time, depending on how small your loaf tins are.
OK this was delicious! Thank you for sharing!!!
★★★★★
You’re so welcome! I’m really happy you enjoyed it!
Made this today with the help of my 2 and 4 year old. I liked how the recipe gave very seperate and detailed steps, everyone could help! I did add more strawberry and rhubarb because I couldn’t help myself and didn’t put all the cinnamon sugar mixture in. But this bread is amazing!!!!!
★★★★★
I’m so happy you enjoyed it!
I made this twice – It was really good and super easy!
★★★★★
I’m so happy you enjoyed it!
I just took this loaf out of the oven. I made a few modifications and it is STILL amazing! I used 1 cup each of AP and whole wheat flour, 4 tablespoons of butter and 4 tablespoons of olive oil. I used 1/2 cup of sugar and 1/2 cup of Splenda, a heaping cup of chopped strawberries and a heaping cup of chopped rhubarb. For the cinnamon sugar sprinkle I used 1 tablespoon of cinnamon and 1 tablespoon of Penzey’s Baking Spice. I also used a larger loaf pan. It is DELICIOUS!!!
★★★★★
I’m so happy you enjoyed it Effie!
Made this with my special needs client that loves the strawberry rhubarb flavor was harder for me to find in CT in November my local orchard had some tho!
★★★★★
Absolutely tasty! Made multiple times. Household requests often.
I recently tried your Strawberry Rhubarb Loaf recipe, and it was absolutely delicious! The combination of sweet strawberries and tangy rhubarb was a match made in heaven, and the loaf turned out moist, fluffy, and flavorful. I appreciated the easy-to-follow recipe and the helpful tips provided by you, which made the baking process a breeze. The loaf made for a perfect breakfast or afternoon snack, and it was a hit with my family and friends.
I’m so happy you enjoyed it!