This strawberry rhubarb bread with a cinnamon-sugar topping is one of my favorite sweet treats in spring and summer. The bright sweetness of fresh strawberries pairs perfectly with tart rhubarb, and the cinnamon-sugar streusel brings everything together for a crowd-pleasing loaf.
I love eating fresh fruit and produce during the warmer months. My parents always gardened when I was growing up, so it’s no surprise I picked up a few green-thumb habits. This year our garden was smaller because of home construction, but we still kept a small plot and cared for the plants we had.
Rhubarb is a highlight of spring and summer for us. With big, leafy greens and tall, pink stalks, its flavor is very tart and works beautifully in pies, crumbles, jams, and sauces. I especially like to cook rhubarb with sweet strawberries — the contrast of sweet and tart is ideal, and both are in season in spring.
One of my go-to treats during these months is this strawberry rhubarb bread. Sweet strawberries and tart rhubarb bake into a cinnamon-flavored quick bread that’s delicious warm. A slice topped with a scoop of vanilla ice cream is hard to beat. The cinnamon-sugar topping complements the fruit perfectly.
I also like shortcuts now and then. This recipe is quick and easy thanks to boxed vanilla muffin mix, which speeds things up — especially helpful when little helpers want to join in the kitchen!
Tips for using muffin mix in quick bread:
– Bake at a lower temperature and for a longer time. A good rule is to reduce the oven temperature by 25ºF.
– Make sure the mix yields enough batter; choose one that makes at least 12 muffins. Fill the loaf pan leaving 1 to 2 inches of space at the top. If you’re worried about overflow, place a pan underneath to catch drips.
– I’ve adjusted the temperature and baking time in the recipe below, so you can follow it as written.
Strawberry Rhubarb Bread with Cinnamon Sugar Topping
Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes
Servings: 1 loaf
Ingredients
Bread
– 1/2 cup rhubarb, chopped
– 1/2 cup strawberries, chopped
– 1 package vanilla muffin mix
– 1/4 cup flour
Cinnamon-Sugar Streusel Topping
– 1/3 cup sugar
– 1/4 cup flour
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, room temperature
Instructions
1. Preheat the oven to 375ºF. Grease a loaf pan.
2. Prepare the muffin mix according to the package directions (use the amounts listed for oil, water, and eggs) in a large bowl.
3. In a separate bowl, toss the chopped rhubarb and strawberries with 1/4 cup flour. This helps keep the fruit from sinking while baking.
4. Fold the fruit into the batter and pour the mixture into the loaf pan.
5. In a small bowl, combine the streusel ingredients and mix with a fork until the mixture is crumbly. Sprinkle it evenly over the batter.
6. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing and serving.
To enjoy rhubarb year-round, you can freeze it for later use.
How to Freeze Rhubarb
Rhubarb’s season is short, so freezing is a simple way to save it. Wash and dry the stalks, then cut into 1-inch pieces. Put the pieces in an airtight freezer bag and freeze. Properly stored, rhubarb will keep in the freezer for up to a year.