May 7, 2024

Strawberry Rhubarb Loaves

Recipe: Sandee Krause

“When we begin to see the rhubarb brought off the fields and into the kitchen, it signals us to get ready. Strawberries will follow closely behind and then the countdown to our busy harvest season on the farm begins. I love to make this recipe as these two crops overlap. It has a lovely sweet and tart taste that makes for a perfect kickoff to the summer! The lemon glaze adds a bit of colour and texture to the loaf.” – Sandee Krause


  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp table salt
  • 1 cup 2% milk
  • 2 tsp white vinegar
  • 1¼ cups packed brown sugar
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup sliced strawberries
  • 1 cup chopped rhubarb
  • ½ cup icing sugar
  • 1 tbsp fresh lemon juice + more as needed


Yield: Makes 2 loaves

  1. Preheat oven to 350°F. Spray two 5 × 9-inch loaf pans with cooking spray.
  2. In small bowl, gently whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In small bowl, mix together milk and vinegar and let sit for 5 minutes to make sour milk.
  4. In large bowl, combine sugar, oil, egg, vanilla, and sour milk. Stir well by hand or with electric mixer at low speed. Stir in strawberries and rhubarb. Add dry ingredients to wet ingredients and mix just until incorporated. Do not overmix.
  5. Spoon batter into prepared loaf pans. Bake until golden brown and toothpick inserted in centre comes out clean, 30 to 35 minutes.
  6. Let cool slightly in pans, then remove from pans to cool completely on wire racks.
  7. While loaves are cooling, make glaze. In small bowl, whisk icing sugar with lemon juice until smooth. Add another 1 tsp lemon juice at a time if icing sugar hasn’t fully dissolved. Once loaves are cool, apply glaze to tops with pastry brush.
  8. Wrap in plastic wrap and store at room temperature for up to 3 days or in refrigerator for up to 4 days, or double-wrap in plastic wrap, place in airtight container, and store in freezer for up to 2 months.

Excerpted from The Krause Berry Farms Cookbook by Sandee Krause. ©2024 Sandee Krause. Photographs by Heather Cameron. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved