I really can’t resist the gorgeous rhubarb at the farmer’s market, so today we’ve got this Strawberry Rhubarb Pecan Loaf, except without the strawberries.

I made this while dinner was coming in and out of the oven, and it was an easy enough bake that I could just sort of throw it together and not be focused on it. The only change I made was to omit the strawberries and use more rhubarb instead. That used up one big stalk of rhubarb, so it’s a great recipe to keep on hand for when you wind up with some left over. Or you can be like me, and buy an entire pound when you already have a leftover stalk from last week. Ooops.

This did sit out on the counter for a little while waiting for the oven to cool down from having roasted dinner right beforehand. I think the only thing that was affected was the streusel topping, which just sort of melted into the top.

Despite looking pretty dense (this really doesn’t rise much) this is a very light cake. It’s got a strong brown sugar flavor, which is reminding me of something but I can’t think what. If I were to make this again I’d definitely double the fruit as there’s not very much of it, and on day two the rhubarb flavor sort of disappears entirely. I think I’d also skip the streusel topping and just add more pecans. They get a little toasted and the crunch is a nice counterpart to the soft cake.