Rhubarb is sour -- making it an obvious pair for sweet fruits such as strawberries. It’s not easy to get creative with rhubarb while maintaining a well-balanced and predominantly sweet dessert. But if you like rhubarb, then don’t let it go out of season without trying this loaf out for yourself. For anyone that is tired of the classic banana bread then this is the recipe for you -- sweet, nutty and sour -- from breakfast to dessert this rhubarb loaf is perfectly balanced. Chunks of rhubarb are scattered throughout the loaf which gives a natural texture to the dough that keeps the crumb soft and moist. The sour bites of rhubarb are contrasted by the streusel topping, reminiscent of candied nuts. Between the crunchy bites of sugary pecan and the soft interior, this loaf is the perfect compliment to our difficult-to-work-with but beloved rhubarb.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!
Rhubarb Streusel Loaf 5 Steps
Preheat oven to 325 degrees Fahrenheit.
To make the streusel, mix sugar, pecans and flour. Slowly add butter and stir until it begins to form clusters. Set aside.
To make the loaf, whisk together wet ingredients in a bowl except diced rhubarb. Mix dry ingredients in a separate bowl.
Add wet ingredients into dry bowl and mix until combined. Fold in diced rhubarb with a spatula.
Pour batter into a parchment lined loaf pan and top with streusel. Bake for 1 hour and 15 minutes or until topping has hardened and a cake tester comes out clean. Cool completely before eating.