Family Recipes

Rhubarb Strawberry Crumble Loaf

July 4, 2013

Umm yum! Ok so I had a few fresh berries left over from our Strawberry picking day, wanted to use them up along with the fresh rhubarb my grandma dropped off the other day. So I found a recipe I thought sounded good with the least amount of Whole Wheat flour (in my opinion yummy baking does not contain Whole Wheat flour), I added a few extra spices and a bit of an adaption to the topping.

Rhubarb Strawberry Crumble Loaf
A delicious loaf great for summer baking.
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For The Cake
  1. 2 cups all purpose flour
  2. 1 cup brown sugar, packed
  3. 1/2 cup ww flour
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1 lg egg
  7. 3/4 buttermilk
  8. 1/4 cup veg oil
  9. 1 tsp vanilla
  10. 1 cup fresh sliced strawberries
  11. 1 cup fresh sliced rhubarb
  12. dash of nutmeg, tsp of cinnamon
For The Topping
  1. 1 tbsp butter cut up
  2. 2 tbsp flour
  3. 1/2 tsp cinnamon
  4. 3 or so tbsp cup brown sugar, packed
  5. ginger, nutmeg, cloves, cinnamon to taste (less of the stronger, more cinnamon have fun)
Instructions
  1. Mix first five ingredients and make a well.
  2. Whisk together the next three (egg, milk, oil, vanilla) and pour to well.
  3. Add strawberries and rhubarb, stir until moist (will seem dry but will mix, I had my doubts).
  4. Pour into large loaf pan.
  5. Mix topping items with fingers into a crumble and sprinkle on top.
  6. Bake at 375’F for 35-45 minutes, or until tester comes out clean.
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