Makes one loaf (I doubled it and made TWO):
3/4 cup light brown sugar, packed
1/3 cup vegetable oil
1/2 teaspoon vanilla
1 tablespoon rum
1 cup flour
1/4 cup whole wheat flour (I used all wholegrain white, worked great)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup sour cream (used yogurt)
1/2 cup diced rhubarb
1/2 cup sliced strawberries
1/4 cup chopped pecans
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.
Cool at least 10 minutes on rack before removing the bread from the pans.
End your season of strawberry picking with a slice of bread and a strawberry dacquiri, and you'll (almost) forget what a pain it was;-) Sadly, we only got about 7-8# of berries in the freezer (vs 15# from last year), but they were worth every mosquito bite! I'll just have to ration myself...
(My compliments to Smitten Kitchen for the recipe)