This strawberry rhubarb bread with cinnamon sugar topping is hands-down one of my favorite sweet treats in spring and summer! It perfectly combines fresh, sweet strawberries and the tart flavor of rhubarb. The cinnamon sugar streusel topping brings it all together for a delicious treat that everyone will love.
There is nothing better than enjoying all of the fresh fruit and produce from the summer months! Growing up my parents always had a garden so it’s no surprise that they’re “green thumb” was passed along. While our garden was much more sized down this year with all the home construction, we’ve still maintained a small garden and continue to nurture the plants we already have had.
One of the fruits that we look forward to the most every spring and summer is rhubarb. With large and gorgeous foliage and tall vibrant pink stalks, rhubarb has a very tart flavor. It’s wonderful for making pies, crumbles, jams and sauces. When cooking with rhubarb, I love combining it with sweet strawberries. The sweetness of strawberries complements the sour rhubarb flavor perfectly — and to make it even better, they’re both in peak season in the spring months.
One of my favorite treats to make throughout spring and summer, is this strawberry rhubarb bread loaf! Sweet strawberries and tart rhubarb are baked in this cinnamon sweet bread for the most delicious flavor. There’s nothing better than cutting a warm slice of this fruit-packed bread and serving it with a large scoop of vanilla ice cream. The cinnamon-sugar topping is oh-so-delicious and is the perfect flavor combo with the strawberries and rhubarb.
While I love cooking from scratch, I love a good shortcut every now and then. This recipe is incredibly easy and quick thanks to a little help from boxed cake and/or muffin mix! For this recipe, I use vanilla muffin mix to help speed up the baking process, which is especially helpful when little hands want to help out in the kitchen!
When using muffin mix to make a quick bread, there are a few considerations to keep in mind:
- You’ll need to cook the bread at a lower temperature and for longer. A good rule of thumb, is reduce the temperature by 25ºF.
- Make sure that you have enough batter. Choose a mix that will make at least 12 muffins. Fill the loaf pan within 1 to 2 inches of the top. If you’re worried about overflow, simply place a pan underneath.
I’ve included temperature and time modifications in the post below, so no need to make any alterations.
Strawberry Rhubarb Bread With Cinnamon Sugar Topping
Ingredients
Bread loaf
- 1/2 cup rhubarb, chopped
- 1/2 cup strawberries, chopped
- 1 package vanilla muffin mix
- 1/4 cup flour
Cinnamon Sugar Streusel Topping
- 1/3 cup sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoon unsalted butter room temperature
Instructions
- Preheat the oven to 375ºF. Grease a bread loaf pan.
- Make muffin mix as directed on box (use amounts recommended for oil/water/eggs) in a large bowl
- In a separate bowl, toss rhubarb and strawberries with 1/4 cup of flour to cover (this helps prevent the fruit from sinking during baking).
- Fold fruit into batter. Pour batter into a loaf pan.
- In a small bowl, combine cinnamon sugar ingredients with a fork until it is a crumble-like texture.
- Sprinkle cinnamon sugar mixture over bread batter.
- Bake 50-60 minutes until an inserted toothpick comes out clean. Let cool and enjoy!
To enjoy this recipe year-round, you can freeze rhubarb to use at a later time.
How To Freeze Rhubarb
Since rhubarb has a pretty short growing season, freezing rhubarb is a great and easy option to enjoy it year-round. To freeze, clean and dry rhubarb well. Cut rhubarb stalks into 1 inch pieces. Place in an air-tight freezer bag and freeze. They can be stored in the freezer for up to a year.
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