This Honey, Rhubarb, and Strawberry Bread is dreamily tender and just sweet enough to make it suitable for breakfast, snack and dessert. Dreamy!
This post contains affiliate links. Full disclosure is at the bottom of the article.
I first published the recipe for this Honey, Rhubarb, and Strawberry Bread six years ago, and it is still one of my favorite springtime breakfast treats. It’s flavorful, dreamily tender, and just sweet enough to walk the fine line between snack and dessert—which, handily, makes it suitable for both!
Over the years, I’ve tweaked the original recipe, incorporating whole wheat flour and oats into the batter to yield a heartier bread. I’ve also played around with the rhubarb/strawberry ratio and found it best to set most of the strawberries on top of the batter before baking. Not only does it make the bread incredibly pretty, but it also prevents the batter from becoming too wet and not baking through. The bread does take a while to bake, though. Don’t rush it and you’re in for a treat!
My favorite way to enjoy this Honey, Rhubarb, and Strawberry Bread is thickly sliced, slightly toasted, and drizzled with additional honey. Or pair it with my Rosé, Strawberry, and Rhubarb Compote for the perfect springtime snack.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
The strawberries came out all weird and mushy for me. Yours looks like the strawberries were baked exposed to air like the strawberries were put on top of the batter. But the instructions clearly say the batter is on top of the strawberries. What do you think I did wrong??
Hello Joyce! I’m sorry the bread didn’t come out as good as you expected. For the photo, I did add extra strawberries on top of the bread, to make it cute and add more strawberry flavor. The strawberries inside the bread should come out good though. Did you make sure to bake the bread through? I want to add a note that one should err on the side of adding a 5-10 minutes more baking time than you think is necessary. Strawberries contain a lot of water so a cake or bread that features them really must bake through or the berries can come out weird. Maybe that’s what happened to you? The other thing I’d suggest would be to dice the strawberries so they’re scattered in smaller chunks throughout the bread. Putting the strawberries in the bottom wasn’t practical and I’ve updated the recipe to reflect that.
In any case, I hope these tips will be useful!
Amazing recipe, Thanks for sharing.