Comments on: strawberry rhubarb pecan loaf

By: Jaimie

Jaimie — Sat, 25 Jul 2009 20:36:19 +0000

This is baking away in my oven as we speak. I had been looking for a rhubarb recipe that appealed to me. I have never had rhubarb before, but mother-in-law insists that I try it. All the crumbles and things like that just seemed really sweet and just didn’t appeal to my senses, but when I stumbled upon this lovely loaf (ha), I had to try it. I found some really lovely cute little strawberries at the farmer’s market today along with some rhubarb and knew I HAD to bake TODAY.

Your blog is truly inspiring.

By: Lilly

Lilly — Thu, 18 Jun 2009 20:22:28 +0000

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

By: Rebecca

Rebecca — Tue, 09 Jun 2009 23:59:34 +0000

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).

By: candice

candice — Fri, 29 May 2009 23:26:48 +0000

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!).

By: jay27

jay27 — Fri, 01 May 2009 19:14:29 +0000

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!

By: deb

deb — Fri, 01 May 2009 16:10:40 +0000

Of course. It will be more cake-y too.

By: Rupi D

Rupi D — Fri, 01 May 2009 15:29:05 +0000

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.

By: Ruby

Ruby — Mon, 13 Apr 2009 16:22:10 +0000

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.

By: Carol

Carol — Sun, 15 Mar 2009 01:55:21 +0000

This looks so good but here in MN we won’t have rhubarb or strawberries until June. Wah…

By: Carla

Carla — Mon, 20 Oct 2008 05:47:36 +0000

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!