Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use frozen strawberries and rhubarb, but make sure to thaw them beforehand and drain excess moisture to avoid a soggy texture. Frozen fruit can release water as it bakes, so it's important to handle them properly for the best results.

How do I store leftovers of Strawberry Rhubarb Bread?

Store any leftover bread in an airtight container at room temperature for up to 4 days. If you want it to last longer, you can refrigerate it. Just be sure to warm it up slightly in the microwave to regain its softness before serving.

Is this bread suitable for freezing?

Yes, Strawberry Rhubarb Bread can be frozen. Wrap it well in plastic wrap and then place it in a freezer bag. It can be kept in the freezer for up to 3 months. To enjoy, simply thaw in the refrigerator and warm it before serving.

Can I replace the Greek yogurt with something else?

Yes, you can substitute Greek yogurt with sour cream or buttermilk for a similar texture and moisture. For a dairy-free option, unsweetened almond or coconut yogurt works well too.

What can I serve with Strawberry Rhubarb Bread?

Strawberry Rhubarb Bread pairs wonderfully with a light spread of butter or cream cheese. It also goes well with a scoop of ice cream or whipped cream for a sweeter treat, adding to its appeal during dessert time.

Strawberry Rhubarb Bread: Simple, Delicious, And Irresistible

Ingredients

diced strawberries
diced rhubarb
granulated sugar
brown sugar
melted unsalted butter
large eggs
plain Greek yogurt
vanilla extract
all-purpose flour
baking soda
baking powder
salt
ground cinnamon
chopped pecans
lemon zest
coarse sugar for topping

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it and lining with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In a separate large bowl, mix the granulated sugar, brown sugar, and melted butter until smooth.
Add the eggs one at a time to the sugar mixture, mixing well after each addition. Stir in the Greek yogurt and vanilla extract until fully combined.
Carefully fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Gently mix in the diced strawberries, rhubarb, and any optional ingredients like nuts or lemon zest.
Pour the batter into the prepared loaf pan, smoothing the top, and if desired, sprinkle coarse sugar on top for an extra crunch.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure strawberries and rhubarb are not overly wet. You can replace Greek yogurt with sour cream, or use a plant-based yogurt for a dairy-free option.

Author: james_walker
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 200mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg