Strawberry Rhubarb Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender quick bread studded with sweet strawberries and tart rhubarb, topped with a buttery crumble and finished with a glaze. Spring and summer flavors combined in an easy no-mixer loaf.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup buttermilk
- 2 teaspoons lemon juice
- ½ cup canola or vegetable oil (unsalted melted butter may be subsituted)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup strawberries (diced* (See Notes))
- 1 cup rhubarb (sliced thinly* (See Notes))
- ½ cup all purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 3 tablespoons unsalted butter (very well-softened to room temp)
- 1/8 teaspoon salt (or to taste)
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
- 3-5 tablespoons heavy cream (half-and-half or milk may be substituted)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 210mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.