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.

Rhubarb Crumb Bread | Bake or Break

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

Prep Time: 30 minutes

Cook Time: 1 hour, 5 minutes

Yield: 1 standard 9" x 5" loaf

Rhubarb Crumb Bread

Ingredients

    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

Instructions

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.

Notes

*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.

http://www.bakeorbreak.com/2013/07/rhubarb-crumb-bread/

Baker’s Bookshelf Giveaway

Last month, I began a new giveaway series to celebrate some of my favorite cookbooks. I call it Baker’s Bookshelf. About once a month I’ll pick a favorite cookbook, share a recipe from it, and give Bake or Break readers a chance to win a copy for themselves.

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.

If you are unable to see the raffle widget, please make sure your browser is updated or try using another browser.

Good luck!

a Rafflecopter giveaway

Disclosure: This giveaway is being provided solely by Bake or Break.

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10 Comments

  1. I only started baking with rhubarb last year, and I fell hard. I just love love the stuff. I’ll bet it’s just amazing in this bread with that delicious sounding oat-y topping. I would love some of this!

  2. I love baking with rhubarb. In fact, every summer I search for someone who has too much of it and needs me to take some off of his/her hands. This sounds like a delicious and quick way to make use of it – that crumb topping is calling to me!

  3. mr. & Mrs. P July 15, 2013 Reply

    Never actually used rhubarb before.. Its not easily found in miami.. Cant wait to get our hands on it though.

  4. JEP July 15, 2013 Reply

    That is one beautiful looking loaf of bread!

  5. Carla July 15, 2013 Reply

    I remember the first time I baked with rhubarb. I loved the tartness, even if it is extremely tart. I’m so excited to try this bread! Also, I did stop at Amy’s Bread when I was there…last year? Two years ago? Can’t beat fresh bread! Her book has been on my list for quite some time. Pick me!

  6. Sophie July 16, 2013 Reply

    Oh wow! Yummers!

  7. Laura Dembowski July 16, 2013 Reply

    Rhubarb is actually one of my favorite things to bake with. It has such a unique, tangy flavor that really enhances baked goods. This bread looks incredible. Yay for crumb topping!

  8. Joanne July 16, 2013 Reply

    I can’t believe you’ve never baked with rhubarb before! Well this sounds like it was a great first recipe…full of so much flavor there’s no way you couldn’t like it!

  9. I love rhubarb… especially with strawberries, will be making this soon

  10. idressau July 18, 2013 Reply

    I loved the tartness, even if it is extremely tart.

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