Streusel Rhubarb Bread
Quick Cooking
- try a FREE ISSUE today!
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.
SERVINGS: 32
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 1 hour + cooling
Ingredients:
- 1-1/2 cups packed brown sugar
- 1/2 cup vegetable 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:
In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. loaf pans.
For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife. Yield: 2 loaves.