1cupdiced strawberries,plus ½ cup (65 g) sliced strawberries to garnish
Instructions
Preheat oven to 350°F (175ºC). Generously grease a loaf pan and line with a sling of parchment paper. Set aside.
In a large bowl, combine the flours, oats, baking powder, and salt. In a second bowl, whisk together the milk, honey, oil, eggs, and vanilla extract. Pour over the dry ingredients and mix just to combine. Fold in the chopped rhubarb and the diced strawberries.
Transfer the batter in the prepared loaf pan and smooth out the top. Set the sliced strawberries over the batter to create a pretty pattern.
Bake the cake for about 70 minutes, until the cake is deep golden brown and a toothpick inserted in the center of the cake comes out clean. IMPORTANT BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. After 50 minutes, check on the bread: if it looks beautifully golden brown, simply cover loosely with aluminum foil to stop the browning but finish baking the bread through.
Set the loaf pan on a wire rack to let the rhubarb and strawberry bread cool completely to room temperature.
STORAGE: Store the Honey, Rhubarb, and Strawberry Bread in an airtight container, or wrapped in plastic, at room temperature for up to two days, or in the fridge for up to a week. The bread can also be frozen for up to three months.
SERVING: Serve the bread thickly sliced warm or toasted, slathered with butter and drizzled honey, or with rhubarb and strawberry compote alongside.
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