The farmer's market opened this weekend and I picked up some rhubarb. It wasn't quite as ripe as it should be to be good for baking, so I added some strawberries to the bread as well to make sure it had enough fruit flavor. The rhubarb-strawberry combination is always a winner.
1 1/2 cups flour1 cup whole wheat flour
1 tsp. baking soda
1 tsp salt
Combine thoroughly.
1 cup plain yogurt
3/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp. vanilla
In a separate bowl, mix well. Stir in dry ingredients until just moistened.
1 cup rhubarb, diced
1 cup strawberries, diced
1/2 nuts
Stir in. Pour into greased 9x5 loaf pan.
1/4 cup sugar
1 tablespoon butter (melted)
1 tsp. cinnamon
1 tsp. flour
Combine and sprinkle on top of batter. Bake at 375 degrees until toothpick inserted in center comes out clean, about 50-60 minutes. Cool on wire rack.
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