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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add rhubarb: Carefully fold in the diced rhubarb pieces into the batter, ensuring even distribution without breaking the fruit down too much.
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.
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.
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