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A loaf of strawberry rhubarb quick bread with streusel topping and glazed with icing.
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4.93 from 14 votes

Strawberry Rhubarb Bread with Streusel Topping

Strawberry Rhubarb Bread Recipe is a soft and tender quick bread under a layer of crunchy sweet Streusel Topping. This Rhubarb Bread recipe could easily pass for rhubarb cake. It's delicious any time of day from breakfast to dinner.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 12 people
Author Julie Menghini

Ingredients

Bread

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 eggs room temperature
  • 6 tbl unsalted butter melted and cooled
  • 1/4 cup fresh lemon juice and zest
  • 2/3 cup buttermilk
  • 1 cup rhubarb sliced thinly
  • 1/2 cup strawberries sliced

Streusel Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar light or dark
  • 1/4 tsp cinnamon
  • 4 tbl cold butter diced

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 2 tsp milk

Instructions

Bread

  • Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan. You can also line it with parchment paper as I often do and then spray with non-stick cooking spray.
  • Combine the dry bread ingredients (flour through salt) together in a large bowl. Whisk to combine.
  • In a medium-size bowl, combine eggs, lemon juice, buttermilk and melted butter.
  • Pour liquid ingredients into dry ingredients. Mix until just combined. Fold in rhubarb and strawberries.  Pour into prepared pan.

Streusel Topping

  • Combine flour, sugar, and cinnamon. Cut in cold butter using two forks until mixture is crumbly. Sprinkle over bread.
  • Bake for 55 minutes or until a toothpick inserted comes out clean. Turn pan halfway through baking. Cool completely in the pan on a wire cooling rack.
  • Remove bread from pan. Combine glaze ingredients. Add additional milk if the glaze is too thick to drizzle over bread.

Nutrition

Calories: 329kcal | Carbohydrates: 53g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 188mg | Potassium: 167mg | Fiber: 1g | Sugar: 32g | Vitamin A: 380IU | Vitamin C: 6.8mg | Calcium: 66mg | Iron: 1.5mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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