Ingredients
The following ingredients have 1 Servings
- 1 cup 250 ml all-purpose flour
- 1 cup 250 ml old-fashioned oats
- ½ cup 125 ml whole wheat bread flour
- 1 tbsp 15 ml baking powder
- ¼ tsp 1 ml kosher salt
- ½ cup 125 ml whole milk
- ½ cup 125 ml honey
- ¼ cup 60 ml canola oil, or smooth-tasting olive oil
- 2 eggs
- 1 tsp 5 ml pure vanilla extract
- 1 cup 250 ml chopped rhubarb
- 1 cup 250 ml diced strawberries, (plus more sliced strawberries, for garnish (optional))
Instruction
- 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. If desired, slice additional strawberries and set them over the top of the cake for a pretty presentation.
- 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 paper to stop the browning but finish baking the bread through.
- Set the loaf pan on a wire rack to let the 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 at room temperature or toasted, with butter and honey, or a rhubarb and strawberry compote.
