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Streusel Rhubarb Bread

Streusel Rhubarb Bread
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.
32 ServingsPrep: 20 min. Bake: 1 hour + cooling

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

  • 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 8-in. x 4-in. loaf pans.
  • For topping, in a small bowl, combine the 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
© Taste of Home 2013

2 of 2

Streusel Rhubarb Bread (continued)

Directions (continued)

  • a serrated knife. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 138 calories, 5 g fat (1 g saturated fat), 8 mg cholesterol, 131 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013