Preheat oven to 350°F (175ºC). Generously grease a loaf pan and 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 the chopped rhubarb in.
Cover the bottom of the prepared loaf pan with halved strawberries (for a pretty presentation, set the strawberries side-by-side, cut side down). Pour the loaf batter over the strawberries.
Bake for 60 to 70 minutes, rotating the pan halfway through. BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. When the bread is golden to your liking, simply cover loosely with aluminum paper to stop the browning but continue the baking process. The bread is done when a toothpick inserted in the center of the bread comes out clean.
Set the loaf pan on a wire rack to let the bread cool completely to room temperature.
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.
Serve the bread thickly sliced at room temperature or toasted, with butter and honey, or a fruit compote.
Recipe Credit: Marie Asselin
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