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
2017-03-16 00:50:27
A delicious loaf great for summer baking.
For The Cake
- 2 cups all purpose flour
- 1 cup brown sugar, packed
- 1/2 cup ww flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 lg egg
- 3/4 buttermilk
- 1/4 cup veg oil
- 1 tsp vanilla
- 1 cup fresh sliced strawberries
- 1 cup fresh sliced rhubarb
- dash of nutmeg, tsp of cinnamon
For The Topping
- 1 tbsp butter cut up
- 2 tbsp flour
- 1/2 tsp cinnamon
- 3 or so tbsp cup brown sugar, packed
- ginger, nutmeg, cloves, cinnamon to taste (less of the stronger, more cinnamon have fun)
Instructions
- Mix first five ingredients and make a well.
- Whisk together the next three (egg, milk, oil, vanilla) and pour to well.
- Add strawberries and rhubarb, stir until moist (will seem dry but will mix, I had my doubts).
- Pour into large loaf pan.
- Mix topping items with fingers into a crumble and sprinkle on top.
- Bake at 375’F for 35-45 minutes, or until tester comes out clean.
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