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Honey, Rhubarb, and Strawberry Bread
Honey, Rhubarb, and Strawberry Bread
This Honey, Rhubarb, and Strawberry Bread is dreamily tender and just sweet enough to make it suitable for breakfast, snack and dessert. Dreamy!
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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.
Honey, Rhubarb, and Strawberry Bread
Ingredients
- 1 cup 250 ml all-purpose flour
- 1 cup 250 ml old-fashioned oats
- ½ cup 125 ml whole wheat bread flour
- 1 tbsp 15 ml baking powder
- ¼ tsp 1 ml kosher salt
- ½ cup 125 ml whole milk
- ½ cup 125 ml honey
- ¼ cup 60 ml canola oil, or smooth-tasting olive oil
- 2 eggs
- 1 tsp 5 ml pure vanilla extract
- 1 cup 250 ml chopped rhubarb
- 1 cup 250 ml diced strawberries, plus more sliced strawberries, for garnish (optional)
Instructions
- Preheat oven to 350°F (175ºC). Generously grease a loaf pan and line with a sling of parchment paper. Set aside.
- In a large bowl, combine the flours, oats, baking powder, and salt. In a second bowl, whisk together the milk, honey, oil, eggs, and vanilla extract. Pour over the dry ingredients and mix just to combine. Fold in the chopped rhubarb and the diced strawberries.
- Transfer the batter in the prepared loaf pan and smooth out the top. If desired, slice additional strawberries and set them over the top of the cake for a pretty presentation.
- Bake the cake for about 70 minutes, until the cake is deep golden brown and a toothpick inserted in the center of the cake comes out clean. IMPORTANT BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. After 50 minutes, check on the bread: if it looks beautifully golden brown, simply cover loosely with aluminum paper to stop the browning but finish baking the bread through.
- Set the loaf pan on a wire rack to let the bread cool completely to room temperature.
- STORAGE: Store the Honey, Rhubarb, and Strawberry Bread in an airtight container, or wrapped in plastic, at room temperature for up to two days, or in the fridge for up to a week. The bread can also be frozen for up to three months.
- SERVING: Serve the bread thickly sliced at room temperature or toasted, with butter and honey, or a rhubarb and strawberry compote.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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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.