This Rhubarb Crumb Loaf is loaded with tangy rhubarb, a hint of orange and packed with a cinnamony crumb top! It’s a little slice of heaven!
Today’s recipe for this Rhubarb Crumb Loaf is the perfect way to celebrate rhubarb season and Mother’s Day all at once!
There’s nothing more special than planning out a beautiful brunch for Mom on her special day. And this sweet, but not overly sweet, tangy quick bread is just the treat to add to the menu.
You guys know I’ve been searching high and low for rhubarb. So, now that I finally got my hands on some, I’m using it for all kinds of things.
If you missed my Spiced Rhubarb Collins Cocktail, you need to check it out for sure! The color is GORGEOUS and this sweet, warm spiced cocktail is perfect for rhubarb season and an awesome way to toast Mom on her special day.
Today’s loaf is all my favorites wrapped into one scrumptious loaf. We’ve got some tangy rhubarb inside the loaf and on top, as well as a hint of fresh orange, all topped with my favorite and Mom’s, cinnamony, crunchy crumb topping.
And I’ve added some sour cream to the batter that helps provide a nice, moist cake.
A winner for breakfast, brunch or even dessert, topped with some fresh whipped cream!
We all know Mom deserves it! Happy Mother’s Day to all you moms out there. Enjoy!
A Few Cook’s Notes for Rhubarb Crumb Loaf Recipe:
To enjoy this loaf all year long, you can purchase rhubarb now, while it’s in season and freeze it. I cut my stalks into about 1-inch sized pieces and freeze them on a large baking sheet. When they’re firm, I transfer them to a freezer bag and store for up to one year.
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup (one stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 Tbsp. freshly grated orange zest
- 1 lb. rhubarb stalks, trimmed and cut into 1/2-inch pieces and leaving about 10 thin stalks for top of loaf
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, firmly packed
- 1 Tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- pinch of salt
- 4 Tbsp. butter, melted and cooled
In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon and salt. Stir in the butter with a fork until just crumbly. Set aside.
Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time until well blended. Add sour cream, vanilla and orange zest. Beat until smooth, scraping down the bowl when necessary.
With the mixer on low, gradually add the flour mixture reserving one tablespoon to toss the rhubarb with. Remove the bowl from the mixer, and carefully fold the rhubarb into the mixture with a rubber spatula. Spread the batter into the prepared pan, smoothing the top.
Top the batter with a sprinkling of the crumbs and then the reserved 10 thin stalks of the rhubarb. (as pictured) Top the stalks with the remaining crumb mixture, pressing down slightly.
Place loaf pan on a large baking sheet. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
Cool in pan for 15 minutes. Release from pan and let cool on wire rack.