Strawberry Rhubarb Pecan Loaf

I've had this Smitten Kitchen recipe printed and eagerly awaiting garden-fresh rhubarb. The time is finally here! I went to The Farm earlier today and got some right from the ground. Then I ran home and made this:

3/4 c packed brown sugar
1/3 c vegetable oil
1 egg
1/2 t vanilla
1 T rum (I had imitation rum extract)
1 c flour
1/4 c whole wheat flour
1/2 t salt
1 t baking soda
1/4 c sour cream
1/2 c diced rhubarb
1/2 c sliced strawberries
1/4 c chopped pecans

Topping
1 T granulated sugar
1/4 t cinnamon (I left this out... 'cuz I always do)
3 to 3 1/2 T flour
2 T melted butter
1/4 c chopped pecans

Beat together the brown sugar, oil, egg, vanilla and rum. Add the flours, salt and baking soda and sour cream. Stir in strawberries, rhubarb and pecans.

Spread into a greased 9×5-inch loaf pan. Combine topping ingredients except the pecans. Add the pecans last and sprinkle over the loaf.

Bake at 350 for about 55 to 65 minutes (mine baked for 50 minutes), or until a wooden pick or cake tester inserted in center comes out clean.

~~~~~~~~~
Brad really likes this and just had two huge pieces... topped with homemade rhubarb jam. When asked what comments he had to share about the loaf, he said, "Tell them it's really yummy with rhubarb jam!" OK :)