In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the rhubarb and strawberries gently into the batter.
Pour the bread batter into a greased and floured 9"x5" bread pan.
Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
Spread the crumbs on top of the bread batter in the pan.
Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
After the bread has cooled, make the glaze.
Store at room temperature in an airtight container.
In a small bowl, whisk together the powdered sugar, vanilla and 3 tablespoons of heavy cream. Add more heavy cream (one tablespoon at a time) until the glaze is the consistency you'd like.
The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**