Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with cooking spray; set aside.
In a bowl, combine the diced strawberries, rhubarb and 2 tablespoons of flour. Toss to coat and set aside.
In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt; set aside.
In a large bowl, whisk together the sugar, oil, milk, egg, and vanilla. Stir in the flour until just combined. Then fold in the strawberry rhubarb mixture using a rubber spatula.
Pour the batter in the prepared loaf pan. Bake on the center rack in oven for about an hour, or until a toothpick inserted in the middle of the bread comes out clean. Cool in pan for 10 minutes, then remove and let cool on wire rack completely.
To make the glaze, whisk together powdered sugar and 1 tablespoon of milk. Drizzle the glaze over the top of the bread and let sit for 5 minutes. Cut into slices and enjoy!
Notes
Use fresh strawberries for the best flavor and texture. Avoid using overripe or mushy strawberries as they can make the bread too moist.
Cut the strawberries into small pieces, about the size of a blueberry.
Make sure you are using only the red parts of the rhubarb. Thin stalks can be diced into ¼ inch slices. If the stalk is thicker, halve it first then dice.
Tossing the strawberries and rhubarb with flour will keep them from sinking to the bottom and help keep them from being too moist.
Use an unflavored oil such as canola or vegetable oil.
Be sure the strawberry rhubarb bread is completely cooled before adding on the glaze and slicing.
Store leftover bread in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.