Strawberry Rhubarb Bread

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  • 1 1/4 cups chopped fresh or frozen rhubarb
  • 1 1/4 cups fresh or frozen strawberries
  • 1 tbsp. water
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 medium size eggs
  • 1/4 tsp. almond extract
  • 1/2 cup vegetable oil


  1. In a medium size pan, combine the chopped strawberries and rhubarb, bring to a boil over medium-high heat, and then reduce temperature to low heat and allow the mixture to simmer until slightly tender (about 6 minutes).
  2. Remove the rhubarb/strawberry mixture from the heat, and allow mixture to cool.
  3. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, chopped nuts, sugar, soda, and the salt.
  4. In a smaller bowl, whisk the eggs, and then add the almond extract and the vegetable oil.
  5. Gradually add the egg mixture to the dry ingredients mixing just until well combined. Do not over-mix. Over-mixing will result in a quick-bread that is too dense.
  6. Gently fold in the cooled rhubarb and strawberry mixture.
  7. Transfer the bread batter into a greased, 8″ x 5″ (or smaller size if you desire a higher loaf) loaf pan.
  8. Bake at 350° F for about 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Add a foil shield to help prevent the edges of the loaf from becoming too dark, after the bread bakes for 35 minutes
  9. Cool bread in pan for about 10 minutes, and then remove the rhubarb bread to a wire rack and allow loaf to cool completely.
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