"I especially love preparing povatica with ground-up walnuts," shares Louise Gasper of Northville, Michigan. "The bread is tender with a golden brown crust and a nutty filling that’s flavorful but not too sweet. With a drizzle of white icing and a sprinkle of walnuts on top, this bread becomes a festive dessert. It pairs well with a cup of strong coffee."
"Can I have the recipe?" is the question I'm always asked whenever I serve this delicious dessert. Rhubarb is generally ready first thing in spring, and these bars are a great way to welcome the season.
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa