That sweet topping is also a nice compliment to the slight pop of the rhubarb, which somewhat surprisingly holds up pretty well during baking.
Rhubarb Crumble Quick Bread
(Makes 1 10" loaf)
1 c. packed brown sugar
1/4 c. vegetable oil
1/4 c. applesauce
1 c. low-fat buttermilk
1 vanilla bean
2 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
2 c. chopped rhubarb
1/3 c. white sugar
1 tsp. ground cinnamon
1 Tbsp. butter, chilled
Preheat oven to 350 degrees. Spray a 10" loaf pan with nonstick cooking spray.
In a medium bowl, combine sugar, apple sauce and oil. Mix until well blended.
Cut vanilla bean in half and scrape contents into sugar mixture. Whisk throughout the mixture so the vanilla is evenly distributed.
Add in egg and buttermilk and mix well.
In a separate bowl, combine flour, baking soda and salt.
Add flour mixture to sugar mixture and mix until ingredients just come together.
Fold in rhubarb.
Pour into greased loaf pan.
To prepare the topping, mix together sugar and cinnamon. Cut in chilled butter until mixture is crumbly.
Pour the topping evenly over the bread mixture.
Bake at 350 degrees for 50-60 minutes until toothpick inserted comes out clean.
Let cool 10 minutes before turning out of pan. Let cool at least another 20 minutes before cutting.