there is something quintessential about the early summer combination of sweet strawberries and tart rhubarb. i just love it so.
and with a lovely care package of homegrown rhubarb courtesy of my friend KP, i knew that i had to make something to go with the pint of fresh strawberries in my refrigerator.
there are no shortage of rhubarb recipes on this blog, from pies, to crisps, cake, oatmeal, parfaits, cobblers, and heck even salad, my love for the stalk runs deep.
so yesterday with the kids off of school, and L at his friends house, it was just the girls in the house, so we baked, naturally. a strawberry-rhubarb loaf and a sweetened vanilla glaze. perfect for monday.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3/4 cup sugar
1/3 cup butter, melted & cooled
1 cup buttermilk
1 teaspoon vanilla
1 cup diced rhubarb
2/3 cup sliced strawberries
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
preheat oven to 350F. spray a 9 x 5-inch loaf pan with non stick spray and set aside.
in large bowl, whisk together first 4 ingredients. set aside.
in another bowl, beat together, egg, sugar and butter. stir in buttermilk and vanilla.
slowly add the wet mixture to the dry ingredients and stir until just combined. gently fold in the strawberries and rhubarb.
pour batter into prepared pan and bake for 55-60 minutes or until toothpick inserted comes out clean.
allow the bread to cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
for the glaze: whisk together sugar, milk and vanilla. pour over cooled bread. allow to set before slicing .