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
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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.
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Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
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In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
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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.
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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.
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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.
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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.
Wowza Mary Ann! This is a showstopper!
Thanks Alida! So happy I finally got my hands on some rhubarb!
Cinnamon definitely brings it to completely new level ! It’s good to know rhubarb could freeze well and I thank you for the tip ! Enjoy the day :-)
You’re so welcome. Hope you give this loaf a go!
I’m so jealous! My rhubarb isn’t quite ready to pick. Once it is, this will be one of the first recipes I’m making! I love that crumb topping!
The crumb topping is always the best! Hope your rhubarb is ready soon Kathy!
I still can’t find fresh rhubarb but I found frozen earlier this week and bought pretty much all of it :). I have to try this! Have a great weekend, Mary Ann!
Glad you found some at least! I’ll be freezing a bunch so when season’s over, I can still bake a few things! Hope you have a great weekend too Kelsie!
I’ve just got the smallest hints of our rhubarb starting to grow and I can’t wait! This loaf looks super delicious and would be so yummy right now smeared with butter with a cuppa! Pinned! Have a lovely weekend ahead :)
Absolutely Dawn! Thanks for pinning. Hope you have an awesome weekend too!
Can you believe I’ve never had rhubarb and I’m a little afraid of it? It looks too much like celery! :) Everyone raves about it so I know it’s got to be good. This loaf is just perfect and the crumb topping is so YUM! When I finally try rhubarb, this loaf is it!
Lol! You’d love it Kelly! And this loaf has just the perfect amount of sweetness! Hope you enjoy it if you decide to give rhubarb a try!
Mymymymymy!!! I’d love to have a slice or two with my morning cup of coffee! This is a stunner, my friend! Enjoy your weekend! xo
Thanks Annie! Happy Mother’s Day to you!
Just lovely and a perfect way to enjoy rhubarb and celebrate Mom! Happy Mother’s Day to you this weekend :)
Same to you Jennifer! Relax. You deserve it!
great tip about freezing the rhubarb! I love doing that so I can enjoy these types of recipes all year round. YUM!
Sure! Thanks Lindsay!
Breakfast and dessert? Nothing better. This looks amazing!
Yes!! Glad you’re in Matt! Happy Mother’s Day to Naomi! I’m sure you and the boys will spoil her rotten!
Tangy rhubarb, citrus and that cinnamon kissed crumb top! Mary Ann, this loaf is a thing of beauty!! Sounds so delicious!! Perfect for Mother’s Day and a delicious way to enjoy rhubarb while it’s in season. Happy, Happy Mother’s day to you, my friend! xo
Thanks so much Marissa! Have a great weekend!
I think I would be happy if I have a giant slice of this in one hand, and one of your rhubarb cocktails in the other. Happy Mother’s Day to me! That crumb topping looks so good!! Have a wonderful Mother’s Day, Mary Ann!
Lol! Happy Mother’s Day Katherine!
An amazing loaf of bread that is topped with a perfect crumbly topping, delicious!
Thanks Kev!
Love that crumb topping Mary Ann! Would you believe I have never cooked or baked with rhubarb?! So between this loaf and that cocktail you shared the other day, I know I need to get on that this season! Happy Mother’s Day weekend!
You’ve got to try it Leanne! Happy Mother’s Day weekend to you too!
Looks really very easy and delicious. YUMMM! So happy to have subscribed to your blog.
Thanks so much for following!
A gorgeous loaf cake MaryAnn!! I’m looking froward to rhubarb season here!! Would love a slice of this cake!!!
Thanks so much Joanne!
Delicious! I love rhubarb – this is such a fantastic idea. Love some with my coffee right now :)
Thanks Alex!
Yum! This looks scrumptious! LOVE that crumb topping!
Thanks Chris! You know I can never pass on the crumb topping!
I want a slice of this gorgeousness for my afternoon snack!
Happy Saturday Natasha!
Today is Mother’s Day and I wish somebody had made this scrumptious looking loaf for me. I love rhubarb and can’t get enough of it. Happy Mother’s Day to you Mary Ann, I hope you get to enjoy this special day.
Thanks so much Gerlinde. Just taking it easy today. Hope you enjoy the day too!