My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.
My daughter gave me the recipe for this moist coffee cake. It mixes up quickly and is ideal for the family's weekend breakfast. The tangy rhubarb and crunchy nuts are nice accents.
-Page Alexander, Baldwin City, Kansas