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Streusel Rhubarb Bread

Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

2 loaves (16 slices each)

This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. "My family asks me to make it time and time again," she comments.

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups chopped fresh or sliced frozen rhubarb
  • 1/2 cup chopped walnuts or pecans
  • TOPPING:
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Directions

  1. In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans.
  2. For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter.
  3. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

Nutrition Facts

1 slice: 138 calories, 5g fat (1g saturated fat), 8mg cholesterol, 131mg sodium, 22g carbohydrate (14g sugars, 0 fiber), 2g protein.

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