This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

These little loaves are the perfect addition to your spring tea table! Just the right amount of sweetness, balanced by the tartness of the rhubarb. The bread is soft and spongy, and the crumbs add a great burst of texture and sweetness.

The little loaves are perfectly portioned for an afternoon tea – or to share with friends!

Jump to:

• Ingredients
• Directions
• More #SpringSweetsWeekCookies
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• Recipe for Mini Rhubarb Crumb Loaves

Ingredients

For the rhubarb loaves:

• 3/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup buttermilk
• 1 /2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 1 1/4 cups flour
• 3/4 cup chopped rhubarb

For the crumb topping:

• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 Tbsp. unsalted butter, melted
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• Pinch of salt

Rhubarb is an ingredient that can be a little tricky to find depending on your area – I hadn’t ever had it until we got it in our CSA box a few years ago! Melissa’s Produce is a great source for tricky-to-find things like rhubarb – they supplied these beautiful stalks!

Directions

• Preheat the oven to 325.
• Combine the brown sugar, vegetable oil, egg, and buttermilk in a large bow.
• Stir in the salt, baking soda, vanilla, and flour until the flour is just combined.
• Fold in the rhubarb.
• Divide the batter between pans.
• In a small bowl, stir together the ingredients for the crumb topping. Using your hands, break the mixture into crumbles and sprinkle it over the bread batter. Pat down slightly.
• Bake for 20-25 minutes, until a knife inserted comes out clean.

The pan I used for these is from #SpringSweetsWeek sponsor Circulon, and it’s just perfect for individual sized desserts! I love this size pan because it makes it so easy to share with friends and neighbors. It requires no greasing and nothing stuck to this pan which made it a dream to work with. I can’t wait to try making mini ice cream cakes in it this summer!

Tuesday #SpringSweetsWeek Recipes

• Blackberry Lavender White Mocha Latte by Jen Around the World
• Chocolate Whiskey Cupcakes by Karen’s Kitchen Stories
• Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
• Coconut Lime Swig Cookies by Devour Dinner
• Dessert Charcuterie Board by Nik Snacks
• Fresh Pineapple Salsa by The Spiffy Cookie
• Fresh Pineapple Upside Down Cake by A Kitchen Hoor’s Adventures
• Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D’s Books and Cooks
• Kiwi Creme Brûlée by Cindy’s Recipes and Writings
• Kumquat Cheesecake Bars by Sweet Beginnings
• Lemon Raspberry Bundt Cake by The Carefree Kitchen
• Mini Honey Lavender Coffee Cakes by That Recipe
• Mini Rhubarb Crumb Loaves by Kate’s Recipe Box
• Strawberry Rhubarb Oat Bars by Family Around the Table
• Strawberry Scones by House of Nash Eats
• White Chocolate Raspberry Scones by Blogghetti

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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Recipe

Mini Rhubarb Crumb Loaves

Yield: 6 Mini Loaves

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Print

Ingredients

For the rhubarb loaves:

• 3/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup buttermilk
• 1 /2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 1 1/4 cups flour
• 3/4 cup chopped rhubarb

For the crumb topping:

• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 Tbsp. unsalted butter, melted
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• Pinch of salt

Instructions

1. Preheat the oven to 325.
2. Combine the brown sugar, vegetable oil, egg, and buttermilk in a large bow.
3. Stir in the salt, baking soda, vanilla, and flour until the flour is just combined.
4. Fold in the rhubarb.
5. Divide the batter between pans.
6. In a small bowl, stir together the ingredients for the crumb topping. Using your hands, break the mixture into crumbles and sprinkle it over the bread batter. Pat down slightly.
7. Bake for 20-25 minutes, until a knife inserted comes out clean.

Notes

The Circulon pan I used didn't need to be greased, but if the pan you're using does, make sure to do so!

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon,  Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.