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–+ servings

Rhubarb Crumble Bread

A delightful combination of tart rhubarb and a sweet crumble topping, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

Wrap the bread in plastic wrap or aluminum foil for storage. Keeps fresh for about 2-3 days at room temperature or up to 1 week in the refrigerator.
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