Rhubarb Crumble Loaf

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups packed brown sugar
• ½ cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1 egg
• ½ cup chopped fresh or frozen (thawed) rhubarb
• ½ cup coarsely chopped pecans
• 1 ⁄ 3 cup packed brown sugar
• 1 ⁄ 3 cup butter, softened
• 2 tablespoons chopped crystallized ginger
• ½ cup all-purpose flour

Instructions

1. 1Preheat the oven to 375°F and coat a 9x5-inch loaf pan with cooking spray.
2. 2Whisk 2 1/2 cups of flour, the baking soda, and the salt together in a medium bowl. In a separate large bowl, whisk 1 1/4 cups of brown sugar, the vegetable oil, buttermilk, vanilla, and the egg until smooth, then fold in the chopped rhubarb.
3. 3Gently fold the dry flour mixture into the wet ingredients until just combined, then pour the batter evenly into the prepared loaf pan.
4. 4Combine the chopped pecans, 1/3 cup of brown sugar, softened butter, and crystallized ginger in a small bowl. Work 1/2 cup of flour into the mixture using a fork until it forms coarse crumbs, then scatter this topping evenly over the batter.
5. 5Bake for 20 minutes, then cover the pan loosely with aluminum foil. Continue baking for another 55 to 70 minutes, or until a wooden toothpick inserted into the center comes out clean, then let it cool in the pan for 15 minutes.
6. 6Run a knife around the edges to loosen the loaf, then transfer it to a wire rack to cool completely for about an hour. Store the cooled bread tightly wrapped at room temperature for up to four days, or keep it in the refrigerator.
7. 7Wrap the loaf securely in plastic wrap if you plan to freeze it for longer storage.

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