This Honey, Rhubarb, and Strawberry Bread is dreamily tender and just sweet enough to justify enjoying it for breakfast, snack, and dessert. Dreamy!
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This Honey, Rhubarb, and Strawberry Bread had long been one of my long-time favorite breakfast treats. I created the recipe over 10 years ago, wanting to develop a rhubarb and strawberry treat I’d get to eat from breakfast to dessert. I’ve always found quick breads to be super handy for busy mornings: simply grab a slice and go!
My go-to quick bread is, predictably, banana bread, but during that magical, way-too-short period in late spring when both rhubarb and strawberries are in season, I gladly change up my routine and bake this beautiful rhubarb and strawberry bread instead.
Over the years, I’ve tweaked the original recipe, incorporating whole wheat flour and oats into the batter to yield a heartier, better-for-you strawberry bread. I’ve also played around with the rhubarb/strawberry ratio and found it best to set some of the strawberries on top of the batter before baking, instead of mixing them in. Not only does this finishing touch make the bread incredibly pretty, but it also prevents the batter from becoming too wet, all while providing the wonderful strawberry aroma I’m looking for.
You sure can enjoy this Honey, Rhubarb, and Strawberry Bread on its own for breakfast or as a snack—I always recommend warming up a slice, even if for a few seconds in the microwave, before indulging!
If you want to treat yourself though, I suggest toasting a slice, slathering it with butter, then drizzling it with a bit of honey. Or, even better, pair it with my Rosé, Strawberry, and Rhubarb Compote to enjoy a truly luxurious springtime breakfast!
Depending on where you live, rhubarb is in season from late April to June. This is the best time to stock up and freeze extra rhubarb so you can make delicious rhubarb desserts all year long.
To freeze rhubarb, cut off the large leaves at the end of each stalk (these leaves are toxic to humans, so make sure to discard them!). Clean the stalks under cold running water, then chop them into ½ to 1-inch pieces. Pack into freezer bags and keep, frozen, for up to 1 month if stored in a refrigerator freezer, or for up to 12 months if stored in a chest freezer or any other freezer made for long-term storage.
You can make this Honey, Rhubarb, and Strawberry Bread with either fresh or frozen rhubarb. When using frozen rhubarb, I like to thaw it in a colander so the excess water drips out. No need to squeeze the rhubarb; once it’s thawed to room temperature, you can simply pat it dry and add it to the recipe as instructed.
Thawed strawberries are super watery, so using them in this bread would make cooking difficult. If you don’t have fresh strawberries, you can replace them with more chopped rhubarb for a super rhubarby treat! You can use frozen strawberries to make my strawberry and rhubarb compote, though; serve it with your sliced rhubarb bread to get that wonderful strawberry flavor, or slather a slice with your favorite strawberry jam.
If you’ve got maple syrup on hand, feel free to use it in this rhubarb and strawberry bread recipe instead of the honey. Simply use the same quantity and enjoy the wonderful aroma of maple syrup paired with tart rhubarb and sweet strawberries! After all, maple syrup is always a good idea.
Both rhubarb and strawberries contain a fair amount of water, which will be released during the baking process. You’ll need to properly test this bread to make sure it is baked through before you take it out of the oven. Let me tell you: a half-cooked rhubarb and strawberry bread is a very sad and disappointing outcome!
To test whether the strawberry bread is ready to come out, simply insert a toothpick right in the center of the bread. The toothpick should come out clean, perhaps stained red with strawberry juices or with a few crumbs attached. But never wet!
If the top of the strawberry bread is golden brown but the bread isn’t baked through, set a loose sheet of aluminum paper over the top of the bread to prevent it from burning.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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