Sweet Rhubarb Crumble Bread Recipe

Introduction

Sweet Rhubarb Crumble Bread is a delightful treat that combines tart rhubarb with a crunchy, cinnamon-spiced topping. Perfect for breakfast or a cozy snack, this bread brings a fresh twist to your baking routine with its moist texture and flavorful crumble.

Ingredients

• 1.75 cups brown sugar (preferably Domino light brown)
• 0.5 cup vegetable oil
• 2 eggs (room temperature, about 70°F)
• 1.33 cups buttermilk
• 1 tsp vanilla extract
• 2.5 cups all-purpose flour (King Arthur recommended)
• 0.75 tsp salt
• 1.25 tsp baking soda
• 1.5 cups rhubarb, diced into 1/2-inch pieces
• 0.25 cup walnuts, toasted and chopped into 1/4-inch pieces
• 0.5 cup sugar
• 1.5 tbsp unsalted butter (Kerrygold preferred)
• 1 tsp cinnamon
• 0.25 tsp ground nutmeg

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the brown sugar, vegetable oil, and eggs until smooth and well combined.
3. Step 3: Stir in the buttermilk and vanilla extract until the mixture is uniform.
4. Step 4: In a separate bowl, mix the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
5. Step 5: Fold in the diced rhubarb and toasted walnuts gently to distribute them evenly throughout the batter.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Prepare the crumble topping by combining the sugar, cinnamon, nutmeg, and softened butter in a small bowl. Use your fingers or a fork to blend until crumbly.
8. Step 8: Sprinkle the crumble evenly over the batter in the loaf pan.
9. Step 9: Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the topping browns too quickly, tent the bread loosely with foil during the last 15 minutes.
10. Step 10: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For a nut-free version, omit the walnuts or substitute with sunflower seeds for crunch.
• Use frozen rhubarb if fresh is not available; just thaw and drain excess moisture before adding.
• Enhance the flavor by adding a teaspoon of grated orange zest to the batter.
• Serve warm with a smear of butter or cream cheese for extra indulgence.

Storage

Store the rhubarb crumble bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread in a sealed bag for up to 2 months. Reheat slices in the toaster or microwave until warm for best enjoyment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or vinegar to 1.33 cups of regular milk and let it sit for 5 minutes before using.

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center of the bread; if it comes out clean or with just a few moist crumbs, the bread is done. Avoid underbaking to prevent a gummy texture.

Sweet Rhubarb Crumble Bread Recipe

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★★★★★

5 from 145 reviews

• Author: anna
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Sweet Rhubarb Crumble Bread is a delightful blend of tangy rhubarb and warm spices baked into a moist bread topped with a crunchy walnut crumble. This recipe combines brown sugar, buttermilk, and aromatic cinnamon and nutmeg, creating a perfect balance of sweet and tart flavors in every bite. Ideal for breakfast or an afternoon treat, this quick bread offers a comforting homemade feel with a unique fruity twist.

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Ingredients

Scale 1x2x3x

Bread Batter

• 1.75 cups brown sugar (preferably Domino light brown sugar)
• 0.5 cup vegetable oil
• 2 eggs (room temperature, about 70°F)
• 1.33 cups buttermilk
• 1 tsp vanilla extract
• 2.5 cups all-purpose flour (King Arthur preferred)
• 0.75 tsp salt
• 1.25 tsp baking soda

Filling and Topping

• 1.5 cups rhubarb (diced into 1/2-inch pieces)
• 0.25 cup walnuts (toasted and chopped into 1/4-inch pieces)
• 0.5 cup sugar
• 1.5 tbsp unsalted butter (Kerrygold recommended)
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg

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Instructions

1. Prepare the rhubarb crumble topping: In a small bowl, combine the sugar, cinnamon, nutmeg, toasted chopped walnuts, and butter. Mix until it forms a crumbly mixture. Set this aside; it will be used as the topping for the bread.
2. Mix wet ingredients: In a large mixing bowl, whisk together the brown sugar and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract until fully incorporated.
3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
4. Add rhubarb: Carefully fold in the diced rhubarb pieces into the batter, ensuring even distribution without breaking the fruit down too much.
5. Assemble the bread: Preheat the oven to 350°F (175°C). Grease a standard loaf pan lightly. Pour half of the batter into the pan, sprinkle half of the rhubarb crumble topping evenly over it. Add the remaining batter on top, then finish by spreading the remaining crumble topping over the final layer.
6. Bake the bread: Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Cool and serve: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve as a delicious snack or dessert.

Notes

• Ensure eggs and buttermilk are at room temperature to prevent batter from curdling and improve texture.
• To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes or until fragrant; stir frequently to avoid burning.
• If fresh rhubarb is unavailable, frozen rhubarb can be used but thaw and drain excess liquid before folding into the batter.
• This bread keeps well for up to 3 days at room temperature if covered; it also freezes nicely for up to 2 months.
• Adjust sweetness by reducing brown sugar slightly if preferred less sweet.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Rhubarb bread, sweet bread, crumble topping, walnut bread, cinnamon nutmeg, quick bread, homemade dessert, baking