Description
A simple and delightful loaf that combines the tang of rhubarb with a sweet crumble topping, perfect for breakfast or dessert.
Ingredients
Main Ingredients
- 1.5 cups fresh Rhubarb, chopped
- 1 large Egg (Room temperature)
- 1 tbsp Baking powder
- 0.5 tsps Baking soda
- 0.25 cups light packed Brown sugar
- 0.5 tsps ground Cinnamon
- 2.25 cups Flour
- 0.5 cups Granulated sugar
- 0.5 tsps Salt
- 1 tsps Vanilla extract
- 0.25 cups Vegetable oil
- 4 tbsp unsalted Butter (For crumb topping)
- 0.5 cups Milk, whole or 2 percent, room temperature
Crumb Topping
- 4 tbsp unsalted Butter (For the crumble topping)
- 0.5 cups Flour
- 0.5 cups Granulated sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the flour, baking powder, baking soda, cinnamon, brown sugar, granulated sugar, and salt.
- In a separate bowl, whisk together the egg, milk, vanilla extract, and vegetable oil.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared loaf pan.
- In a separate bowl, mix the streusel topping using butter and a bit of flour and sugar, then sprinkle over the batter.
Baking
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
Wrap well and keep at room temperature for up to two days. After that, move it to the fridge and it will last up to five days. To freeze, wrap slices tightly and put them in a zip bag for up to three months. Reheat slices in a toaster oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Cuisine: American