strawberry rhubarb pecan loaf
Last week, so eager for the Spring weather, a getaway, and yes, some South in our mouths, I made a strawberry rhubarb pecan cake, in hopes to get our palates into gear. It was delicious, and demolished by my coworkers in no time, but always the nit-picker, I wasn’t overwhelmed with it. It didn’t rise enough, I wanted more fruit, more grit, and more adherence: slices would crumble into smaller pieces when you picked them up and the sprinkled-on topping fell of as soon as I flipped it out of the pan, much to the disappointment of my husband, who had just swept the kitchen floor. I know I should have let it go—hell, it was plenty tasty—but I couldn’t in good conscience tell you to make something that I knew had structural issues. See how earnest I can be? It’s nauseating, really.
Of course, my tweaks just had to involve a splash of booze, but you probably knew that was coming. More egg, fruit, baking soda, some whole wheat flour, baking soda and a real crumb topping fix other ills, though it still didn’t stick as much as I’d wanted it to, and could be easily nixed. I like it a lot though, and it’s going right into the repertoire alongside banana bread and lemon loaves. Don’t wouldn’t underestimate the power of a few Southern flavors in a snow-strewn city; just two days later, it’s 50 degrees and sun has been promised for tomorrow. Dare I declare spring on the horizon? I’d never be so presumptuous, but I will have more cake.
Strawberry Rhubarb Pecan Loaf
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.
looks very yummy!
mmmmmmmmmmm… I think I’m drooling! The crumb on that looks sooo melt in your mouth. I’ve never actually had rhubarb - this might make a great introduction to if my schedule would lighten up enough to let me bake something. Yum!
Your description of what NYC has been like in the last week reminds me of this last week in Missoula - the sun has finally made its appearance and the flip flops are coming out…
It looks oh so yummy. Only thing is that Rhubarb doesn’t grow in most of the South - it likes cool weather. In fact, I never had a rhubarb pie until I moved to the North. I’m glad I had one, though.
Wow, it’s rhubarb season already? We’re not quite there yet — another six weeks or so, I think — but this will be something to look forward to.
On dessert bread/bread like cakes not rising. So, I have made two of the same recipes twice. I made Chocolate Banana Bread and your Grapefruit Cake. Both of the first times I made the bread/cake, the food tasted good, but the loaves were small and dense. The second times, both rose beautifully and have just the right texture. My theory on this? The first times I baked them, it was daytime…morning, to be exact. The second times were both after 7 at night. Could there be something to be said for atmospheric pressure?
Rachael — I forgot to mention that when my old boss brought in the original version of this cake, only with rhubarb and the one I tweaked, it was the first time I’d ever had rhubarb, too! It’s really delicious. I know people say it is bitter, but a raw bite tasted more like an apple — a sour one. It really does bake up like an apple, soft and a little sweeter. I have a giant stalk left, and am thinking about making a mixed fruit crumble with it. Ooh, and I just bought some Liberte yogurt too… I think we have a plan!
Jessica — Yes! I was actually WARM wearing a hoodie to run errands today. It’s such an awesome feeling. The sidewalks were so much busier!
Taylor — D’oh! The whole time I was working on this entry, I thought, you know, I should really verify that rhubarb is a Southern thing. Obviously, I never did. Though in my defense, this original recipe I’d used is from a Southern cooking site. Indeed, according to this site, it is primarily grown in Washington, Oregon and Michigan, not the South as it does not fare well in hot or dry conditions.
Lydia — I began seeing it in the store, and of course the pearly pink called to me. This site says that the season is April to September, or whenever temperatures rise above 40.
Sarah — Ooh, that’s an interesting theory. I looked to my banana bread for guidance when I was trying to figure out what to tweak, as it’s always worked so well. It had twice as much baking soda and no baking powder (in the original recipe), so I went with it. There was a bit more rise, but it did flatten out upon cooling. And coincidentally?? I baked the first one in the day time, and the second at night.
Ooooh so this lovely creature is what you were tempting me with when you commented on my site. I knew it would be worth the wait. Having grown up in the south, the strawberry rhubarb combo is something I’ve known for a long time.
You brought back delightful memories of youth. Me, sitting on the porch of my Great Grandmother’s house with a glass of sweat iced tea and piece of cobbler after a huge supper. I’m so going to make this for my Mom in Florida, when I go home in May.
That would be great with a big dollop of home made whipped cream on top.
ciao for now.
jda
We had rhubarb growing up in the south…but I never remember them growing it in the gardens. They must have gotten it at the store then. But, then again, part of my family IN THE SOUTH lived in NY part of the year. :)
Wow, Deb, I’d love to have some! Pecans and strawberries must be wonderful together!
I have been wanting to try rhubarb, but didn’t want to try it in a pie as it seemed like it might be a little over kill for a first try. This sounds really good, plus anything with strawberries and pecans I’d eat almost anything.
Deb, that looks fantastic. I’m a lover of all quick breads and wordplay, so this is one I’ll have to try. Add me to the list of people proclaiming their love of rhubarb. Southern Ontario is one ‘South’ that’s far enough north to have abundant rhubarb. I’ve been awaiting its arrival for a while now, though I suspect there are still a few more weeks to go. I don’t suppose you’ve ever tried making this with buttermilk instead of sour cream? This might also give you a bit more lift given that buttermilk would, I think, increase the acidity of the batter, a direct result of which should be more rise as it reacts with the baking soda.
What a fantastic looking cake! Pecans, strawberries and rhubarb - could this get any better?
Looks fabulous!
Deb, I’ve been enjoying your site. Such a great gift for words and humor..combine that with a love of food and I’ll be back with regularity! Strawberry Rhubard Pie is one of hubby’s favs…never thought about a quick bread make with them. Thanks!
If you like rhubarb, here’s a recipe you’ve got to try: http://seriouslygood.kdweeks.com/2006/03/rhubarb-mousse.html
that looks so yummy…i think i am going to try it.from the south ….but now i am a mainer..lucy
You should never apologize for a post title, especially when it is accompanied by photographs as decadently enchanting as these. ;)
That looks fantastic!
We had a rhubarb bush in my back yard when I was a kid (grew up in Washington state) and we would have plain stalks of it sprinkled with sugar for dessert all summer long. I never knew it was a local thing, and now I don’t even like it. Go figure.
I cannot believe simttenkitchen didn’t win the bloogies! Your blog is one of my favorites, it’s way better than the blog that made it! Anyway, keep up the great work!
mmmmmm decilioso!!!
repit, DELICIOSOOOO!!!!
I’m so taken with this recipe (i originally wrote smitten, and then remembered whose blog i was reading…decided i just couldn’t be that twee) but must know, where in the City are you buying your rhub and strawberries? I am quite tempted to make this over the weekend, but I was at the Grand Army Plaza brooklyn market over the weekend and the park slope food co-op, and i dont think i saw any rhubarb…let alone strawberries.
Any tips would be grand! Oh, how lovely to take slices of this to lunch, next week. The dream is already forming
Hi Erin — I bought them both at the Garden of Eden on 23rd Street, whose produce should never be overlooked. I’m always impressed there, and they never try to sell stuff past it’s prime — no small feat! I just saw quarts of strawberries outside for $3.99, and their rhubarb stalks are huge, and if I remember, $9.99 for a pound, which is like 6x more than you need. I expect that my absorption of the above information is the reason I can’t remember to put things in the mail, or return phone calls, ever.
I’m originally from Chicago but have lived in North Carolina for almost seven years. I have no idea what a “flaming pig pick” is either, but if it has anything to do with a pig pickin’, it will be awesome. A pig pickin’ is basically the same thing as a luau pig roast, but you smoke a whole pig in a big barbecue smoker all day. You don’t season it at all, but you don’t need to — the meat tastes amazing and melts in your mouth.
In your recipes you seem to describe measurements by ‘cup’ what size of cup is this? and is there somewhere (in the UK) that i can buy one so that i am getting the correct measurements for the baking?
Thanks.
I made this recently and it was divine… loved it!! Thanks for the recipe, shared with mom too and they enjoyed as well:) Great pics and blog, a great resource for new recipes!
I made this yesterday with apples instead of strawberries and it was delicious! so light and fluffy.. next time I’m going to double the amount of fruit… I love these things extra fruity!
This looks so good but here in MN we won’t have rhubarb or strawberries until June. Wah…
3 tablespoons of diced candied ginger in the batter and another 2 tablespoons sprinkled on top of the loaf, before baking, added more flavour and some warmth to this rhubarb cake.
Would this work w/ regular flour instead of whole wheat? (don’t feel like going out to buy it right now) Also, if I don’t add the rum, do I need to add something else to make sure the consistency is right?
Thanks:) I go on your site all the time to play with the surprise button and come up with a ton of fun things to make. I love it.
Of course. It will be more cake-y too.
This looks like it would be absolutely divine for mother’s day! I think I might sub in some toasted pecan oil for the veg oil and add yogurt instead of sour cream as I find it gives a similar consistency, but superior flavor (I’ve been a sour cream hater since I was about seven…long story). But speaking of odd hates… I just read your six “oddities,” and I totally share most of your hates, especially for cheese-stuffed things and coconut curries. Do you have any favorite non-coconut based curries? I absolutely adore curry but detest coconut in anything savory. Thanks so much for your beautiful site!
I’ve been wanting to say Congrats on your Pregnancy! I am also preggers (due date in 3 days and counting). I think my “nesting” is coming out in lots and lots of baking. So, when I saw this I knew I had to try it. I had a thought about the consistency you were discussing above. In banana bread we mush the bananas and use them for both flavor and texture (instead of say - chunky banana slices), so I thought I’d try that with this one. I did a quick puree of the strawberies & rhubarb. We’ll see how that goes. The oven is baking away! (story of my life these days!).
I’ve made this twice in the past week, which should serve to show how much I like it. I made one adjustment that I thought worth sharing. The first time the topping sank into the bread as it baked. The second time, I let the bread bake for about 15 or 20 minutes (long enough for it to rise in the pan) before adding the topping, which successfully stayed on top and browned up nicely. I also used raw sugar in the topping for extra crumbly crunch.
Thanks, Deb, for the excellent recipes (and the stories that go with them).
Honestly I about creamed my undies when I saw this listed on the Strawberries and Dumplings recipe.
My question, and no I haven’t even made this yet, can you add even MORE fruit? I guess I’m just such a slut for strawberry rhubarb that I want more more more. I fear though that the excess fruit-moisture would cause the bread to collapse/fall apart/fail