Rhubarb Crumb Bread
Confession time. Until just a few days ago, I had never baked with rhubarb. Honestly, my encounters with it had been few and far between. But, when you’re handed a bunch of rhubarb, you bake with it. Right?
I wanted a trustworthy recipe, as I didn’t feel comfortable coming up with my own on my maiden rhubarb voyage. I consulted a favorite cookbook and found a recipe for a quick bread that seemed like just the thing. That book was The Sweeter Side of Amy’s Bread, a long-standing member of my cookbook collection.
The recipe appealed to me because of its simplicity and flavors. I figured I had a good chance of liking a rhubarb recipe if I liked everything else that went into it. So, I got busy washing and trimming and drying the rhubarb. Not having any experience with prepping it, I think it took me longer than it should have. Some of you may be rhubarb masters and fly through that part quickly.
The result of my labors was a delicious, spice-laden, hearty, big bread. And, I do mean big. As you can likely tell from these photos, the bread just about baked out of my loaf pan. You’ll have plenty to share.
It’s an ideal choice for breakfast, brunch, or whenever the mood strikes. Serve it warm with a little butter or maybe even cream cheese spread right on a slice.
Scroll past the recipe for this month’s Baker’s Bookshelf Giveaway!
Rhubarb Crumb Bread
Yield: 1 standard 9" x 5" loaf
Prep Time:30 minutes
Cook Time:1 hour 5 minutes
For the crumb topping:
- 1/4 cup old-fashioned rolled oats
- 4 tablespoons light brown sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt*
- 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
For the bread:
- 3 large eggs
- 10 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1 & 1/2 teaspoons vanilla extract
- 3/4 cup old-fashioned rolled oats
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt*
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 & 1/2 to 1 & 3/4 cups chopped (1/2-inch pieces) rhubarb (about 10 ounces)
- 1/3 cup chopped almonds
To make the crumb topping:
- Combine oats, brown sugar, flour, and salt. Add cold butter.
- Working quickly, mix with your hands or a pastry blender until the mixture forms crumbs the size of peas.
- Place mixture in refrigerator.
To make the bread:
- Preheat oven to 350°. Generously grease a 9″ x 5″ loaf pan.
- Place eggs in a medium bowl and beat lightly. Add melted butter, sugar, buttermilk, and vanilla. Mix until combined. Stir in oats and allow to soak for a few minutes.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gently fold in the oat mixture until almost combined. Add rhubarb and almonds, and mix just until combined.
- Transfer batter to prepared pan. Sprinkle crumb topping over the top of the batter.
- Bake 55-65 minutes, or until the top of the bread is golden brown and a pick inserted into the center comes out clean.
- Cool bread in pan on a wire rack for 15 minutes. Then, remove the bread from the pan and cool completely on a wire rack.
- Place any leftover bread in an airtight container or wrap it in plastic wrap. Store in the refrigerator.
*You can use table salt instead of kosher salt. I would suggest decreasing the salt by a quarter or a half, depending on your taste preferences.
Recipe adapted from The Sweeter Side of Amy’s Bread.
Baker’s Bookshelf Giveaway
This month’s featured cookbook is The Sweeter Side of Amy’s Bread. Amy’s Bread is one of my favorite bakeries in New York. When we lived in Chelsea, I visited their Chelsea Market location frequently. While they are known for their freshly baked breads, you know I can’t resist their desserts. In fact, the recipe for one of my favorite brownies is in this book.
The book is also full of recipes for cookies, cakes, yeast breads, and more. I’m so happy to be able to give one of you the chance to win this beautiful book!
Please read all of the entry details and conditions below. The winner must be a U.S. resident 18 years or older. If the winner does not respond within 48 hours, another winner will be chosen. Please add bakeorbreak at gmail dot com to your address book so that a winning email from me doesn’t end up in your spam folder.
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Disclosure: This giveaway is being provided solely by Bake or Break.