Walking into the kitchen while the aroma of freshly baked bread wafts through the air is one of my favorite feelings. It reminds me of family gatherings and warm summer days. Rhubarb crumble bread has a special place in my heart; it’s a delightful combination of tart rhubarb and a sweet crumble topping that brings comfort and joy. I love sharing this recipe with friends and family because it brings back sweet memories and creates new ones. What makes this recipe stand out is how easy it is to make, yet it delivers a taste that feels like a warm hug.
why make this recipe
Rhubarb crumble bread is a perfect blend of flavors and textures. The tartness of the rhubarb balances well with the sweetness of the brown sugar crumble, making it a delightful treat for breakfast or dessert. It’s a fantastic way to use fresh rhubarb and impress your loved ones without spending hours in the kitchen. Plus, it’s versatile enough to enjoy with coffee in the morning or as a sweet snack in the afternoon.
how to make Best Rhubarb Crumble Bread
Ingredients
- 1 cup rhubarb, chopped
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup rolled oats
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped rhubarb gently.
- For the crumble, mix the brown sugar, rolled oats, and a bit of flour with melted butter until crumbly.
- Pour the batter into the prepared loaf pan and sprinkle the crumble on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
how to serve Best Rhubarb Crumble Bread
This rhubarb crumble bread is delicious on its own or served with a pat of butter. You can also enjoy it with a drizzle of honey or a dollop of whipped cream for a sweet twist. Pair it with coffee or tea for a delightful afternoon treat.
how to store Best Rhubarb Crumble Bread
To store your rhubarb crumble bread, wrap it in plastic wrap or aluminum foil. It will stay fresh at room temperature for about 2-3 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. You can also freeze it by wrapping it tightly in plastic wrap and then in foil. It will keep in the freezer for about 3 months. Just thaw it in the refrigerator before enjoying.
tips to make Best Rhubarb Crumble Bread
- Make sure to chop the rhubarb into small, even pieces for even distribution throughout the bread.
- Check the bread a few minutes before the baking time is up to avoid over-baking.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
- Experiment with spices by adding nutmeg or ginger to the batter for a different flavor profile.
variation (if any)
You can add nuts such as walnuts or pecans to the crumble for crunch. Alternatively, try adding chocolate chips to the batter to create a sweet twist on this classic recipe. If you’re a fan of citrus, a little lemon or orange zest can brighten up the flavors nicely.
FAQs
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just thaw it and drain any excess moisture before adding it to the batter.
How can I tell when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done. If batter sticks to it, bake for a few more minutes.
Can I double the recipe?
Absolutely! Just make sure to use a larger loaf pan or bake it in two separate pans. You may need to adjust the baking time slightly.
Rhubarb Crumble Bread
Ingredients
For the Bread
- 1 cup rhubarb, chopped Use fresh rhubarb for the best flavor.
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened Make sure the butter is at room temperature.
- 2 pieces eggs Large eggs recommended.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped rhubarb gently.
Crumble Topping
- Mix the brown sugar, rolled oats, and a bit of flour with melted butter until crumbly.
Baking
- Pour the batter into the prepared loaf pan and sprinkle the crumble on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.