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Rhubarb Crumble Loaf

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Rhubarb Crumble Loaf
  • Prep Time 15 min
  • Total Time 3 hr 10 min
  • Servings 12
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Looking to use up extra rhubarb? Try baking this delicious rhubarb crumble bread, a moist loaf of filled with rhubarb and topped with a streusel of chopped pecans and brown sugar.

Ingredients

Bread

2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1 1/4
cups packed brown sugar
1/2
cup vegetable oil
1
cup buttermilk
2
teaspoons vanilla
1
egg
1/2
cup chopped fresh or frozen (thawed) rhubarb

Topping

1/2
cup coarsely chopped pecans
1/3
cup packed brown sugar
1/3
cup butter, softened
2
tablespoons chopped crystallized ginger
1/2
cup Gold Medal™ all-purpose flour

Directions

  • 1 Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2 In medium bowl, mix 2 1/2 cups flour, the baking soda and salt. In large bowl, mix 1 1/4 cups brown sugar, the oil, buttermilk, vanilla and egg until blended. Stir in rhubarb. Stir in flour mixture just until blended. Spread batter in pan.
  • 3 In small bowl, mix pecans, 1/3 cup brown sugar, the butter and ginger. Stir in 1/2 cup flour with fork until mixture is crumbly. Sprinkle topping over batter.
  • 4 Bake 20 minutes. Cover with foil; bake 55 minutes to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides if loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Tips  

This moist loaf freezes well and is also a great choice for gift giving. Wrap in plastic wrap and tie with a pretty ribbon for someone special.

Nutrition Information 
No nutrition information available for this recipe
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