Preheat the oven to 350° F. Grease a 9×5-inch loaf pan with cooking spray or flour. To make the bread easy to remove, consider using a parchment paper sling by draping a sheet over the sides of the pan and spraying it as well.
In a large mixing bowl, add the granulated sugar, brown sugar, buttermilk, lemon juice, canola oil, eggs, and vanilla extract. Whisk everything together until well combined, and set aside.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt. This ensures that the dry ingredients are evenly mixed.
Carefully add the dry mixture to the wet ingredients. Stir gently until just combined; be careful not to overmix, or your bread may turn out tough.
Fold in the diced strawberries and sliced rhubarb until they are evenly distributed in the batter. It should look delightful and colorful!
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top, making sure the batter is even.
In a medium bowl, prepare the crumble topping by mixing together the remaining all-purpose flour, granulated sugar, brown sugar, and unsalted butter. Use a fork or pastry cutter to combine until small pebbles form.
Sprinkle the crumble topping evenly over the batter. This will create a delightful crispy layer once baked.
Place the loaf pan in the preheated oven and bake for about 55 minutes. You'll know it's done when the top is lightly golden, springs back when touched, and a toothpick inserted in the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 30 minutes. After cooling, carefully transfer it to a wire rack to cool completely before glazing.
For the glaze, mix the confectioners’ sugar, vanilla extract, and heavy cream in a bowl until smooth. Adjust the consistency by adding more sugar or cream as needed.
Drizzle the glaze over the cooled bread before slicing and serving. Enjoy every bite of your homemade Strawberry Rhubarb Bread!
