📖 Instructions

1. Before you even touch an ingredient, get your oven preheating to 350°F (175°C). This is important for even baking. Also, prepare a 9x5 inch loaf pan. The best way to do this is to line it with parchment paper, leaving an overhang on the long sides. This makes it super easy to lift the bread out later. Lightly grease any exposed parts of the pan.
2. Let’s prep those fruits! Wash your strawberries and rhubarb thoroughly. Hull the strawberries (remove the green leafy top) and dice both the strawberries and rhubarb into small, bite-sized pieces, roughly 1/2 inch to 3/4 inch. Try to keep them somewhat uniform so they distribute well in the batter and cook evenly.
3. In a large bowl, whisk together your dry ingredients: the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. Make sure there are no lumps and everything is well combined. This is crucial for an even rise and flavor throughout the bread.
4. In a separate, medium-sized bowl, gently whisk the wet ingredients: the large egg, milk, vegetable oil, and vanilla extract. Whisk until they are just combined, you don't need to go crazy here.
5. Now, create a little well in the center of your dry ingredients. Pour the wet mixture into this well. Using a rubber spatula, carefully fold the wet into the dry. Mix just until *almost* combined. There should still be a few streaks of flour, but don't overmix! Overmixing develops gluten too much, leading to tough bread. Nobody wants tough bread.
6. Add the diced strawberries and rhubarb to the batter. Gently fold them in with your spatula until they are just evenly distributed. Again, be careful not to overmix. You want those beautiful fruit pieces to be well-placed, but not smashed.
7. If you're making the streusel topping (and I highly recommend it!), do it now. In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold butter, cut into small pieces. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This adds that lovely textural contrast and an extra layer of flavor.
8. Pour the batter evenly into your prepared loaf pan. If you made the streusel, sprinkle it generously over the top of the batter. Don't press it down too hard; let it sit lightly on top.
9. Place the loaf pan in your preheated oven. Bake for approximately 55-65 minutes. Baking times can vary depending on your oven, so keep an eye on it. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
10. Once baked, carefully remove the loaf pan from the oven. Let the bread cool in the pan for about 10-15 minutes on a wire rack. This initial cooling helps it firm up. Then, using the parchment paper overhang, gently lift the bread out of the pan and transfer it directly to the wire rack to cool completely. Cooling completely is important for the texture and for easy slicing.
11. Once the bread has cooled to room temperature, slice it with a serrated knife and enjoy! It's fantastic on its own, with a little butter, or even a dollop of whipped cream.