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 15mins
Cook Time 55mins
Total Time 1hr10mins
Author Julie Menghini
1 1/2cupsall-purpose flour
1/2cupwhole wheat flour
1 tspbaking powder
1/4 tspbaking soda
6tblunsalted buttermelted and cooled
1/4cupfresh lemon juice and zest
1/4 cupbrown sugarlight or dark
4 tblcold butterdiced
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.
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.
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.