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Strawberry Rhubarb Breakfast Bread


  • 1/2 cup 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup strawberries diced
  • 1 cup rhubarb trimmed and diced
  • 1 tsp vanilla
  • 2 cups flour
  • 1/4 cup sour cream
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup brown sugar for topping


  • Preheat oven to 350 degrees.
  • Add butter and sugar to a large mixing bowl and mix together on medium until smooth.
  • Add one egg at a time and then vanilla and continue to mix.
  • Now stir in sour cream and mix well.
  • In another large mixing bowl add flour, salt, and baking soda. Stir to combine.
  • With the mixer running slowly pour the dry ingredients into the wet batter.  Mix just enough to combine.
  • Finally add 3/4 cup diced rhubarb and 3/4 cup diced strawberries and gently stir in with a spatula.
  • Spray a loaf pan or mini loaf pan (6) with non stick spray and pour batter into the pan(s), smoothing the tops.
  • Combine the remaining 1/4 cup strawberries and 1/4 cup rhubarb with the brown sugar in a small bowl.
  • Spoon on top of the bread batter.
  • Bake for 55-65 minutes until browned and cooked through.
  • Let cool before removing from the pan and slicing.
  • Serve warm with butter or at room temp and enjoy!


The bread holds up well for about a week. We brought it in a sealed bag with us on a road trip and enjoyed it every morning!