Rhubarb season is well underway here now that we are into late spring. For us even strawberries have started very early this year! But before I get into new strawberry recipes I wanted to give rhubarb some love. I'm always so excited to see it in the spring, it's one the first abundant things to be able to harvest from the garden and is so delicious to bake with. This Rhubarb Cinnamon Swirl Bread has a soft, moist crumb reminisscent of a coffee cake and the tang of rhubarb balances nicely with the addictive sweet cinnamon swirl.
Ingredients:
Struesel:
2 tbsp all-purpose flour
2 tbsp quick cook oats
1 tbsp coconut or brown sugar
1/4 tsp cinnamon
pinch of salt
1 tbsp cold butter
Cinnamon Swirl:
1/4 cup coconut or brown sugar
1/2 tbsp cinnamon
Loaf:
3/4 cup oat flour (you can pulse oats in food processor)
1 1/4 cups all-purpose flour
1/2 cup quick cook oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup maple syrup
1/4 cup coconut or brown sugar
1/4 cup olive oil
1/2 cup buttermilk
1 tsp vanilla
1 cup chopped rhubarb
Directions:
Preheat oven to 350 degrees and grease a 9"x 5" loaf pan
Mix together dry streusel ingredients and then using a box grater, grate the butter into the mixture. Using your hands squish the ingredients together until butter in incorporated and mixture is crumbly. Set aside in fridge.
Mix together swirl ingredients and set aside
For the loaf, in a medium bowl whisk together oat flour, all-purpose flour, oats, baking powder, baking soda and salt. Set side.
In a medium bowl or bowl of a stand mixer, whisk egg until foamy, about one minute, add maple syrup, sugar, oil, buttermilk and vanilla. mix until well combined.
Add dry ingredients to wet ingredients and mix gently until just combine, stopping to scrape sides of bowl. Fold in chopped rhubarb.
Pour half of the loaf batter into the loaf pan, sprinkle all of the cinnamon swirl on top. Add the remaining half of the loaf batter. Using a butter knife, insert straight down into the loaf and gently run it up and down lengthwise along the pan a couple of times and a couple times width wise to swirl but not too much or it will mix into the batter. Using you hands, crumble the struesel on top. Bake in 350 degree oven for 50-55 minutes or until a cake tester comes out clean.
Let cool completely in the pan and then carefully loosen around the sides with a spatula before removing. Stores well in a sealed container for a few days and freezes well.
Enjoy!
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