rhubarb season is here!

I find that my time for baking has been reduced since taking up running. I used to bake when Andrew got home and just before the boys went to sleep. Of course that is my new running time. Well, it was my running time. I have done something to my ankle (Andrew thinks it might be tendinitis) and am off running for the time being. I think my family is happy about this as they received fresh baked chocolate chip oatmeal cookies this weekend and this yummy rhubarb strawberry loaf last night. I had just received a huge batch of rhubarb from my parents' garden and needed to try out a new recipe. It is yummy! The original recipe had the topping as optional, but in my mind, nothing elevates a loaf or muffin than a good streusel topping. It is not optional in my books.

Strawberry Rhubarb Pecan Loaf adapted from Smitten Kitchen.com

Makes one loaf

3/4 cup light brown sugar, packed

1/3 cup vegetable oil

1 egg

1/2 teaspoon vanilla

1 tablespoon rum

3/4 cup flour

1/2 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

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.