Preheat your oven to 350°F. While it heats, grease and flour a 9x5 inch loaf pan (or similar size) to prevent sticking. This ensures your oven is ready the moment your batter is prepared, which helps the bread rise properly.

In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla until well combined and slightly fluffy. This emulsifies the oil and helps create a tender crumb. I like to whisk for about 1 minute to fully incorporate the egg and develop a light texture that contributes to the bread's moistness.

In a separate bowl, whisk together the flour, baking powder, and salt. Pour the dry ingredient mixture into the wet ingredients and stir until just combined—don't overmix, as this keeps the bread tender. Fold in the rhubarb and strawberries gently, distributing them evenly throughout the batter. I've found that tossing the fruit pieces in a tablespoon of flour before folding prevents them from sinking to the bottom.

Pour the batter from Step 3 into your prepared loaf pan, spreading it evenly. In a small bowl, combine the 1/2 cup sugar, 1/2 cup flour, cinnamon, and salted butter, working the butter in with your fingers until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout. Scatter this crumb topping evenly over the batter. The butter and cinnamon will create a wonderful golden, spiced crust as it bakes.

Place the loaf pan in your preheated 350°F oven and bake for 55–60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the crumble topping crispy. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

While the bread cools, sift the powdered sugar into a small bowl to remove any lumps. Whisk in the vanilla and cream until smooth and pourable, adjusting the consistency as needed—it should be thick enough to coat the bread but thin enough to drizzle. If it's too thick, add a few more drops of cream; if too thin, add a bit more powdered sugar.

Once the bread is completely cooled, drizzle or spoon the glaze from Step 6 over the top, allowing it to pool and drip down the sides naturally. Let the glaze set for a few minutes before slicing. This adds a beautiful, sweet finish that complements the tart rhubarb and bright strawberries.