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Rhubarb Loaf

Rhubarb Loaf

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x


This moist, crumbly loaf makes the most of fresh rhubarb season. Warm ginger and cinnamon balance out the natural tanginess of the rhubarb, while chopped nuts add a lovely crunch.


  • 2/3 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup milk
  • 1 tbsp vanilla extract
  • 1 lemon, zested and juiced
  • 2 1/2 cups flour
  • 3 tbsp ground ginger
  • 1 tbsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups chopped fresh rhubarb
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brown sugar


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream together brown sugar and butter. Add egg and beat until smooth.
    Stir in vanilla and milk.
  3. Zest and juice the lemon. Stir the zest into the wet ingredients, and set aside the lemon juice (it will be used to make a glaze for the finished loaf).
  4. Sift together the flour, ginger, cinnamon, baking soda, baking powder, and salt in a separate bowl. Add the wet ingredients and stir until just combined. Fold in the rhubarb and nuts.
  5. Pour the batter into a greased loaf pan and bake in preheated oven for 1 hour, or until a toothpick inserted into the centre comes out clean.
  6. While the loaf if baking, stir together the reserved lemon juice and 1/4 cup brown sugar in small saucepan. Bring to a simmer over low heat and stir until sugar is dissolved. Remove from heat and set aside to cool.
  7. As soon as the loaf comes out of the oven, drizzle the lemon syrup all over the top. Place the loaf pan on a wire rack, and allow to cool off completely before transferring to a serving plate. Leftovers will keep for 3-5 days if wrapped tightly in foil or stored in an airtight container.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Desserts
  • Cuisine: American