Two great summer flavors blended together.

1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp. almond extract
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup fresh or frozen strawberries
3/4 cup rhubarb diced in fine pieces

Preheat oven to 350. Cream butter, sugar, vanilla and almond extract. Add eggs. Add dry ingrediants alternately with strawberries. Fold in Rhubarb. Pour into greased loaf pan. Bake 50-60 minutes. Sprinkle with powered sugar.

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