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Rhubarb Crumble Loaf
Rhubarb Crumble Loaf
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Prep Time:
15 minutes
Total Time:
3 hours 10 minutes
Indulge in a moist rhubarb crumble bread, bursting with tangy rhubarb and topped with a crunchy pecan and brown sugar streusel.
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat the oven to 375°F and generously coat a 9x5-inch loaf pan with cooking spray.
  • Combine 2 1/2 cups of flour with baking soda and salt in a medium bowl. In a large bowl, mix 1 1/4 cups of brown sugar, oil, buttermilk, vanilla, and egg until well combined. Fold in rhubarb, then gently mix in the flour mixture until just combined. Spread the batter evenly in the pan.
  • Combine pecans, 1/3 cup brown sugar, butter, and ginger in a small bowl. Using a fork, mix in 1/2 cup flour until crumbly. Sprinkle the topping over the batter.
  • 1. Bake uncovered for 20 minutes. Then cover with foil and continue baking for 55-70 minutes until a toothpick inserted in the center comes out clean. 2. Allow to cool for 15 minutes. Then gently loosen the sides of the loaf from the pan and transfer to a cooling rack. 3. Cool completely for about 1 hour. Once cooled, wrap tightly and store at room temperature for up to 4 days or refrigerate as desired.

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