Somewhere at the intersection of “damn it’s too hot to bake” and “nothing will keep me from my kitchen” I married the traditional flavors of that sexy beast called rhubarb and a batch of Strawberry Balsamic Jam. It’s a traditional flavor profile. Nothing too crazy. Nothing too creative.
It was somewhat of a Herculean task to bring myself to use a batch of the jam for this recipe. See, I love the jam so much that I didn’t want to share. I was making this loaf for the office which meant I had to share. Boooooo! I reflected back to the “Sharing is Caring” lesson I received in kindergarten and decided to suck it up and share… a little.
The bread has a mellow combination of tart from the rhubarb and sweet from the jam. There’s an extra kick of sweetness from the streusel topping that transforms it into more of dessert bread which is a-okay with me.
The recipe for the batter is based off of my Cheesy Apple Butter Bread recipe with a few tweaks to balance out the wet to dry ingredient ratio.
The batch shown in these pics does not have any pecans in them. I made several test batches with and without them. Add the pecans. They help intensify the flavor of the bread.