Rhubarb Crumb Bread
Rhubarb Crumb Bread takes approximately 1 hour and 35 minutes from beginning to end. This recipe makes 8 servings with 517 calories, 10g of protein, and 24g of fat each. For 86 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 232 people were glad they tried this recipe. It works well as an inexpensive bread. It will be a hit at your Mother's Day event. A mixture of old fashioned rolled oats, unsalted butter, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Bake or Break. With a spoonacular score of 46%, this dish is solid. If you like this recipe, take a look at these similar recipes: Rhubarb Crumb Pie and Apple Crumb Pie, Rhubarb Crumb Muffins, and Rhubarb Crumb Cake.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 65 minutes
Ingredients:
1/3 cup chopped almonds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup buttermilk
3 large eggs
2 cups + 2 tablespoons all-purpose flour
3 tablespoons all-purpose flour
1 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt*
1 teaspoon kosher salt*
4 tablespoons light brown sugar
1/4 cup old-fashioned rolled oats
3/4 cup old-fashioned rolled oats
1 & 1/2 to 1 & 3/4 cups chopped (1/2-inch pieces) rhubarb (about 10 ounces)
2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
10 tablespoons unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
Equipment:
blender
oven
loaf pan
bowl
whisk
frying pan
wire rack
plastic wrap
Cooking instruction summary:
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.
Step by step:
To make the crumb topping
1. Combine oats, brown sugar, flour, and salt.
2. Add cold butter. Working quickly, mix with your hands or a pastry blender until the mixture forms crumbs the size of peas.
3. Place mixture in refrigerator.To make the bread:Preheat oven to 35
4. Generously grease a 9" x 5" loaf pan.
5. Place eggs in a medium bowl and beat lightly.
6. Add melted butter, sugar, buttermilk, and vanilla.
7. 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.
8. Add rhubarb and almonds, and mix just until combined.
9. Transfer batter to prepared pan. Sprinkle crumb topping over the top of the batter.
10. 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.
11. Place any leftover bread in an airtight container or wrap it in plastic wrap. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
