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Rhubarb Crumble Loaf

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Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Rhubarb Crumble Loaf

  • Prep Time 15 min
  • Total 3 hr 10 min
  • Servings 12
  • Ingredients 14
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Slice
Calories from Fat
170
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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