Honey, Rhubarb, and Strawberry Bread

Honey, Rhubarb, and Strawberry Bread

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 a fresh fruit compote for the perfect springtime snack.

Makes 1 loaf 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!

10 minPrep Time

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 a fresh fruit compote for the perfect springtime snack.

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!

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

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Ingredients

  • 1 cup (250 ml) all-purpose flour
  • 1 cup (250 ml) old-fashioned oats
  • 1/2 cup (125 ml) whole wheat bread flour
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) kosher salt
  • 1/2 cup (125 ml) whole milk (or any plant milk of your choice)
  • 1/2 cup (125 ml) honey
  • 1/4 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) halved strawberries
Read the whole recipe on Food Nouveau