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
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
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Step1Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray.
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Step2In 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.
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Step3In 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.
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Step4Bake 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:
FreeCarbohydrate Choice
4Tips from the Betty Crocker Kitchens
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