Moist Strawberry Rhubarb Bread: Tender

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together 250g flour, sugar, baking powder, and salt.
3. In a separate large bowl, beat melted butter, sour cream, buttermilk, eggs, and vanilla until smooth and pale.
4. In a small bowl, toss diced strawberries and rhubarb with 2 tablespoons of flour until lightly coated.
5. Gently fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain.
6. Carefully fold in the dredged fruit.
7. Pour batter into the prepared pan and bake for 55 to 65 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.