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Streusel Rhubarb Bread Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 32 servings

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

Nutritional 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.

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 8-in. x 4-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 near the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife. Yield: 2 loaves (16 slices each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Streusel Rhubarb Bread in Quick Cooking March/April 2001, p49

Nutritional 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.

Reviews for Streusel Rhubarb Bread

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 25, 2014

"Nice combo of sweet and sour"

MY REVIEW
Reviewed Aug. 20, 2014

"Idk..... I didn't think it was fabulous. Rated it about a C/C+ at best. Didn't have much of a rhubarb flavor. I think it needs more rhubarb .. prob 3 cups.?.?

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MY REVIEW
Reviewed May. 24, 2014 Edited Jun. 1, 2014

"I picked some rhubarb this morning and had buttermilk so looked and found this recipe. I made muffins as there are only 2 of us. I baked for for 45 min in 350* oven. (all ovens are different and 40 minutes may be fine.) I forgot to make the topping as I was doing other things and also did not add the nuts because I do not care or them in my cakes, etc.Great recipe and I will make again.Thanks so much.Leona

I made again and baked the muffins for 40 minutes. This time I remember the topping."

MY REVIEW
Reviewed May. 20, 2013

"Very Yummy! I cut it and put butter on the slice! OhhhhhhhhhhSOOOOOOOgood! :)"

MY REVIEW
Reviewed Apr. 26, 2012

"This bread is delicious! Wonderful texture- moist but light. I added 1 tsp. cinnamon to the batter and increased the cinnamon to 1/2 tsp. in the topping.

Instead of using 2 loaf pans I divided the batter into 5 mini loaf pans. That way you get topping with every bite. :) They are pretty enough to give as gifts."

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