Strawberry Rhubarb Loaf

I love this time of year when rhubarb plants are ready for eating.  Rhubarb to me is as natural in the spring as tulips are.  The plants are getting huge in the 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 I’m sure 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!

And now it’s time again for baking with rhubarb!  Woohoo!  I’m putting rhubarb in all the things.  😉  So I got busy in my kitchen this weekend making this scrumptious Strawberry Rhubarb Loaf, after a reader (thanks Stephanie!) asked me if I had a good loaf recipe for these ingredients.  I had never made a Strawberry Rhubarb Loaf before…what?!  How is that even possible?  Well I’m up for a good challenge and made one.  I just knew that my Cinnamon Swirl Loaf would be the perfect base for this loaf.  Oh, and was it ever.  The best ever.

Strawberry Rhubarb Loaf {A Pretty Life}

I can’t even tell you how delicious this loaf 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.

Whisk

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Strawberry Rhubarb Loaf

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 cup butter milk
  • 1 1/2 cups combined of chopped strawberries and rhubarb
  • 2 tbsp cinnamon
  • 1/3 cup sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare your loaf pan: either grease it, or line with wax or parchment paper.
  3. Combine the 2 tbsp cinnamon and 1/3 cup sugar, and set aside.
  4. In a mixer, cream the butter and sugar 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 measuring cup mix together the buttermilk and vanilla.
  8. Add the flour mix, alternating with the buttermilk, to the butter mix. 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.

Recipe Notes

This recipe is also really good with just all rhubarb (and no strawberries).

 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.

Make sure to come back later this week…I’ve got another strawberry rhubarb recipe for you!

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UPDATE:

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 for ~20 minutes.

Cinnamon Swirl Rhubarb Muffins  {A Pretty Life}

Have a delicious day!Signature

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14 Comments

  • Reply Mama B @ My Edible Journey May 26, 2014 at 8:27 AM I get excited when rhubarb season comes around too. I'm always up for another loaf recipe!
  • Reply Kirsten May 26, 2014 at 5:43 PM I really like the combination of rhubarb and strawberries. Did you use fresh or frozen rhubarb?
    • Reply Jo-Anna@APrettyLife May 28, 2014 at 8:49 AM 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!
  • Reply Paula B May 27, 2014 at 12:34 AM 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 :)
  • Reply Virginia Fynes May 29, 2014 at 8:17 AM I HAVE to try this recipe, and all your other Rhubarb ones too! I looooove rhubarb!
  • Reply Karen Liske June 24, 2015 at 1:18 PM 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.
    • Reply Jo-Anna@APrettyLife June 29, 2015 at 8:49 PM 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!
  • Reply Amy B August 1, 2015 at 12:54 PM 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.
  • Reply FrannyD June 10, 2016 at 7:22 PM Lovely recipe. Great taste and texture. Thank you for posting. Amy B ~ Softened butter is likely assumed unless you're making pastry.
  • Reply Michelle June 21, 2016 at 8:20 AM 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.
  • Reply Julie May 27, 2017 at 8:56 PM Just made its in the oven. Smells so good.
  • Reply Pedro June 20, 2017 at 6:39 PM I wasn't sure if I should leave it in the pan for a while before taking it out of the pan. I took it out immediately, I did not want to have it get stuck. What do you do? Step 14 is empty on my screen, maybe it was deleted accidentally?
  • Reply Angie June 26, 2017 at 7:13 PM Followed the muffin directions and they turned out great!
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