This recipe was also submitted by the Needle Arts group.  Seems like a perfect recipe to share during this great strawberry ad rhubarb season.

Strawberry Rhubarb Pecan Loaf (from SmittenKitchen.com blog)

Makes one loaf

3/4 cup light brown sugar, packed
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1 tablespoon rum
1 cup flour
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup sour cream
1/2 cup diced rhubarb
1/2 cup sliced strawberries
1/4 cup chopped pecans

Topping (Optional)
1 tablespoons granulated sugar
1/4 teaspoon cinnamon
3 to 3 1/2 tablespoons flour
2 tablespoons butter, melted
1/4 cup chopped pecans or walnuts

Beat together the brown sugar, vegetable oil, egg, vanilla and rum. Combine the flours, salt and baking soda; stir. Add dry ingredients to first mixture with the sour cream. Stir in strawberries, rhubarb and pecans.

Spread into a greased 9×5-inch loaf pan — the batter will be very thick. Combine topping ingredients except the pecans, they should be thick and clumpy; add the pecans last and sprinkle over the loaf.

Bake at 350° for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

 

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