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. Enjoy as a dessert or alongside your morning coffee.
Today’s easy recipe for this Rhubarb Crumb Loaf is the perfect way to celebrate rhubarb season. It’s also a delicious dessert or breakfast treat that’s a great idea to bookmark for Mother’s Day which will be here before you know it!
Why You’ll Love this Recipe
Quick breads are one of my favorite things to make. No layers to worry about. Just grab your loaf pan and a few ingredients and you’ve got a loaf cake that does double duty, breakfast or dessert.
This loaf cake is moist with a generous amount of crumb topping. And you can never go wrong with crumb topping in my book.
It’s a sweet, but not overly sweet, tangy quick bread that I love to serve for any spring function, whether it’s a baby or wedding shower, Mother’s Day or a simple family brunch.
Ingredients You’ll Need
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter
- granulated sugar
- large eggs
- sour cream
- vanilla extract
- orange
- rhubarb
- light brown sugar
- ground cinnamon
I had been searching high and low for rhubarb, so now that I finally got my hands on some, I’ve been 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.
Step-By-Step Instructions
The first step is to make your crumb topping by combining your flour, brown sugar, granulated sugar, cinnamon and salt. You’ll stir in the butter with a fork until just crumbly and then set aside.
The second step is to whisk together your flour, baking powder, baking soda and salt and set aside, followed by beating together your butter and sugar until light and fluffy. You’ll add your eggs, one at a time until well blended, then your sour cream, vanilla and orange zest and beat until smooth.
With the mixer on low, you’ll 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.
The third step is to 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.
You’ll place the loaf pan on a large baking sheet and bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
I’ve added some sour cream to the batter that helps provide a nice, moist cake.
This loaf is all my favorites wrapped into one scrumptious loaf. Tangy rhubarb inside the loaf and on top, as well as a hint of fresh orange, all topped with my favorite cinnamony, crunchy crumb topping.
A winner for breakfast, brunch or dessert, topped with some fresh whipped cream!
Please let me know if you give this recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Rhubarb Crumb Loaf
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.
More Delicious Quick Bread Recipes to Enjoy
Rhubarb Crumb Loaf
Print Recipe Pin RecipeIngredients
- 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
Crumb Topping
- 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. unsalted butter, melted and cooled
Instructions
Crumb Topping
- 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.
Loaf Batter
- 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.
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!