RHUBARB CRUMBLE LOAF

Rhubarb Crumble Loaf image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h10m

Yield 12

Number Of Ingredients 14

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2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
1 egg
1/2 cup chopped fresh or frozen (thawed) rhubarb
1/2 cup coarsely chopped pecans
1/3 cup packed brown sugar
1/3 cup butter, softened
2 tablespoons chopped crystallized ginger
1/2 cup Gold Medal™ all-purpose flour

Steps:

Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray.
In medium bowl, mix 2 1/2 cups flour, the baking soda and salt. In large bowl, mix 1 1/4 cups brown sugar, the oil, buttermilk, vanilla and egg until blended. Stir in rhubarb. Stir in flour mixture just until blended. Spread batter in pan.
In small bowl, mix pecans, 1/3 cup brown sugar, the butter and ginger. Stir in 1/2 cup flour with fork until mixture is crumbly. Sprinkle topping over batter.
Bake 20 minutes. Cover with foil; bake 55 minutes to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides if loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Slice, TransFat 0 g