Go Back
+ servings
Print

Strawberry Rhubarb Crumble Loaf

The Strawberry Rhubarb Crumble Loaf is a delightful and flavorful baked treat combining the sweet and tart flavors of fresh strawberries and rhubarb. This loaf features a moist and tender crumb, infused with juicy fruit pieces throughout. Topped with a buttery, golden-brown crumble, each slice offers a satisfying contrast of textures, with the crisp topping giving way to the soft, fruity interior. Perfect for breakfast, a snack, or dessert, this loaf is a delicious way to enjoy the classic pairing of strawberry and rhubarb.
Course Breakfast, Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Keyword Almond Milk, Cardamom, Cinnamon, Coconut Sugar, Flax Seeds, Oats, Rhubarb, Spelt Flour, Strawberry
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 1 loaf
Author Ashley

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.

Notes

*one flax egg= 1 tbsp ground flax + 3 tbsp water. Whisk together and allow to gel for 5-10 minutes. For a non-vegan option, one large egg can be used.