Strawberry Rhubarb Crumble Loaf
This Strawberry Rhubarb Crumble Loaf highlights what is – in my opinion – the queen of summer produce: Ontario strawberries. Strawberry picking has become an annual tradition for me. I love being able to take advantage of the fantastic summer produce that is grown within 20km of my back door. I also love a good daytime outing in the warm summer sunshine with a close pal 🙂
How to Make Strawberry Rhubarb Crumble Loaf
This recipe celebrates some of early summer’s best produce: sweet strawberries and tart rhubarb. I love a muffin or loaf with a good crumbly topping, so I was sure to incorporate one in to this recipe to tie everything together.
Ingredients
To make this Strawberry Rhubarb Crumble Loaf you will need the following ingredients:
- Almond flour
- Light spelt flour (see substitutions below)
- Baking soda
- Sea salt
- Ground cardamom
- Ground cinnamon
- Coconut sugar (see substitutions below)
- Flax egg (see below substitutions)
- Vanilla
- Almond milk
- Olive oil
- Strawberries
- Rhubarb
- Rolled oats
- Coconut oil (see below substitutions)
What is Spelt Flour?
You will notice that this Strawberry Rhubarb Crumble Loaf recipe specifies the use of spelt flour. Spelt flour is relative of wheat, but with some notable differences. Unlike regular wheat flour, spelt flour has a lower gluten content which makes it easier to digest than traditional flour. Additionally, spelt flour is high in fibre, proteins, and nutrients, making it a real powerhouse for baking.
I like to use spelt flour in my baking because I find it a lot easier on my stomach than traditional wheat flour. I also love the mildly nutty flavour spelt has. It is a lovely flour substitute for cakes, loaves, and muffins.
Whole and light spelt flour are the two varieties to look out for. As the name suggests, whole spelt flour contains the whole spelt grain and acts more like a whole wheat flour in baking. Light spelt flour has had some of the outer fibre of the spelt grain sifted out, which makes it more similar to a white flour. This recipe calls for light spelt flour because of its more mild flavour and softer texture.
Ingredient Substitutions
This recipe contains several ingredients that may not be found in every pantry, but fear not! There are easy substitutions that can be made with great results.
Spelt flour can be substituted one-for-one with all purpose flour. One-for-one means for every cup of spelt flour you can substitute one cup of all purpose flour. I do not recommend swapping out the almond flour as it adds a lovely crumb to the final loaf that will not be achieved with all purpose flour.
Coconut sugar can be substituted one-for-one with white sugar.
Flax eggs can be substituted one-for-one with regular large size eggs.
Coconut oil can be substituted for butter in the crumble topping.
More Berry Recipes
If you loved this Strawberry Rhubarb Crumble Loaf, be sure to check out my other berry-focused recipes!
Sweet Raspberry Buns with Cream Cheese Frosting
Final Thoughts
Last summer was my first strawberry picking year and I had great results (think 10 pounds of berries for less than $20!!). This year, I was once more pleasantly surprised by the extreme affordability of these beautiful strawberries. All my fellow Ontarians, I highly recommend that you get outside and take advantage of this beautiful season and all that is has to offer (strawberries being one) before it’s over.
xx
Ashley
Strawberry Rhubarb Crumble Loaf
Equipment
- 9 x 5 inch Loaf pan
Ingredients
Strawberry Rhubarb Loaf
- 1/2 cup almond flour
- 1-1/2 cups spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 2/3 cup coconut sugar
- 1 flax egg*
- 1 teaspoon vanilla
- 1/2 cup almond milk
- 1/3 cup olive oil
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
Crumble Topping
- 1/4 cup rolled oats
- 1/4 cup spelt flour
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil
- pinch sea salt
- 1/4 teaspoon cinnamon
Instructions
For the Loaf
- Preheat the oven to 350ºF. Lightly grease a loaf pan and line it with parchment paper.
- Whisk together the flours, baking soda, baking powder, salt, cardamom, cinnamon and coconut sugar in a medium bowl. In another bowl, whisk together the wet ingredients.
- Using a baking spatula, stir the dry mix into the wet until just combined. Fold in the strawberries and rhubarb. Transfer the batter to the prepared loaf pan, set aside while you make the topping.
For the Crumble Topping
- In a small bowl use your fingers to mix together all of the crumble ingredients. Sprinkle the crumble on top of the loaf and then pop the whole thing in the oven to bake for 75 minutes or until a toothpick inserted in the top of the loaf comes out clean.
- Once the loaf is out of the oven allow it to cool in the pan for about 15 minutes before transferring to a cooling rack to cool completely. Store in an air-tight container for up to a week.
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