Apple & rhubarb crumble loaf

Today, I decided to attempt new recipe – Apple and rhubarb crumble loaf. I really like apple and rhubarb crumbles so I thought, why not take it a little further! With the crumble mixture, I generally pre-make some and store it in the freezer. It’s really handy for last-minute crumble decisions. My crumble recipe is just a gross estimation of what I have pre-made in the freezer. It’s really just a random mix of a bit of everything that I have lying around in my pantry.

It’s spring time in Australia and rhubarb is back in season. I simply love the tartness and rosy redness of rhubarb.  It’s almost like celery that tastes of pink lady apples!


50g butter, softened
3/4 cups brown sugar
1/2 cup plain flour
1/2 cup self-raising flour
150ml Greek yoghurt or sour cream
130g rhubarb, cut into 2cm chunks
1 apple, peeled and thinly sliced
1 egg, preferably organic or free-range
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp lemon zest


1 tbsp plain flour
1/2 tsp butter, melted and cooled
1 tbsp desiccated coconut
1 tbsp rolled oats
1 tsp brown sugar or coconut sugar
1 tsp of almond meal (optional)
A few sprinkles of cinnamon


1. Preheat oven to 160°C. Lightly grease and flour a loaf tin.

2. Beat butter and brown sugar in a bowl until combined. In a small bowl, crack the egg into a bowl and gently beat with a fork before adding in small additions into the butter and sugar mixture. Once egg is fully combined, add lemon zest and vanilla.

3. In a clean bowl, whisk plain flour and self-raining flour. Fold in combined flours and yoghurt alternately into the cake mixture.

4. Fold in rhubarb. Spread mixture evenly into prepared loaf tin. Line sliced apples onto the mixture.

5. To make crumble mixture, combine all crumble ingredients together. Sprinkle crumble mixture over cake mixture.

5. Bake for 50-60 minutes or until skewer comes out clean.


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