Strawberry Rhubarb Loaf

4.7 from 22 reviews

Fresh strawberry and rhubarb mixed into a cinnamon swirl cake base, make up this delicious Strawberry Rhubarb Loaf!


Units Scale

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


  1. Preheat your oven to 350 degrees F.
  2. Prepare a 1 lb loaf pan (~ 9 x 5 x 3): either grease it, or line with parchment paper.
  3. Combine the 1 tbsp cinnamon and 1/3 cup sugar, and set aside.
  4. Using a mixer cream the butter and sugar together until smooth.
  5. Add the eggs and mix well.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  7. In a separate measuring cup stir together the buttermilk and vanilla.
  8. Add the flour mixture, alternating with the buttermilk, to the butter mixture. Combine.
  9. Stir in the chopped strawberries and rhubarb.
  10. 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.
  11. Add the rest of the batter and sprinkle on the rest of the cinnamon/sugar mix. Stir again, just a little.
  12. Bake for ~ 60 – 75 minutes, or until a toothpick inserted into the centre comes out clean.

Keywords: strawberry rhubarb loaf, strawberry rhubarb cake