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Ingredients
Scale
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- ½ cup unsalted butter, melted
- ¾ cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup fresh rhubarb, diced small
- 1½ cups fresh strawberries, diced
- ½ cup powdered sugar (for glaze)
- 1 to 1½ tablespoons buttermilk (for glaze)
- ½ teaspoon strawberry extract (for glaze)
Instructions
- Mix granulated sugar, vanilla and strawberry extracts, melted butter, buttermilk, and eggs in a large bowl.
- In another bowl, whisk together flour, kosher salt, and baking powder.
- Coat diced strawberries and rhubarb with a little flour mixture.
- Combine wet and dry mixtures without overmixing.
- Fold in coated strawberries and rhubarb.
- Pour batter into a greased loaf pan and smooth the top.
- Bake in a preheated oven at 350°F for 55 to 60 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the glaze and drizzle over the cooled bread.
- Slice and serve.
Notes
Ensure all ingredients are at room temperature to blend better.
Avoid overmixing to keep the bread tender.
Check for doneness towards the end of baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 12
- Sodium: 200
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 35