Archie Johnson
Course: Dessert Cuisine: American Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Calories: 258kcal
Let’s get started!
– 1/2 cup Milk – 2 tsp Baking powder – 1 cup Rhubarb, diced – 1 tsp Vanilla – 1/2 tsp Kosher salt – 1 Large egg – 3/4 cup Granulated sugar – 1 cup Diced strawberries – 2 tbsp All-purpose flour – 1/2 cup Vegetable or canola oil – 2 cup All-purpose flour
FOR GLAZE – 1 tbsp Milk – 3/4 cup Powdered sugar
1. Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan with cooking spray. 2. In a bowl, toss diced strawberries and rhubarb with 2 tablespoons of flour until coated; set aside. 3. In another bowl, whisk together 2 cups flour, baking powder, and salt; set aside.
4. In a large bowl, whisk sugar, oil, milk, egg, and vanilla until combined. 5. Stir in the flour mixture until just combined, then fold in the strawberry rhubarb mixture using a rubber spatula.
6. Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. 7. Let the bread cool for 10 minutes before removing it from the pan and cooling it on a wire rack.
8. To make the glaze, whisk together powdered sugar and 1 tablespoon of milk. 9. Drizzle over the bread and let it sit for 5 minutes before serving.