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Streusel Rhubarb Bread Recipe

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5 9 13
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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 slice: 138 calories, 5g fat (1g saturated fat), 8mg cholesterol, 131mg sodium, 22g carbohydrate (14g sugars, trace fiber), 2g 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


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)
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MY REVIEW
suekg
Reviewed Aug. 25, 2014 Edited Jun. 5, 2016

"Nice combo of sweet and sour. 45 minutes is plenty"

MY REVIEW
jgeiger1
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.?.?

="

MY REVIEW
mnleona
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
couponingisforme
Reviewed May. 20, 2013

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

MY REVIEW
gerber_baby
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."

MY REVIEW
iamamomof6
Reviewed Aug. 2, 2011

"A little crumbly while still warm, absolutely scrumptous the next day!!!"

MY REVIEW
lurky27
Reviewed May. 31, 2011

"One of the best breads I have ever made!

~ Theresa"

MY REVIEW
linneainmn
Reviewed Dec. 23, 2010

"this bread is delish.... i make it without the topping- i put a little cinnamon in the batter. my husband doesn't like rhubarb but LOVES this bread. also- i make the whole recipe in a bundt pan."

MY REVIEW
NevadaRose
Reviewed Jul. 12, 2010

"Made this today and took into the office - it was enjoyed by all. Nice, quick recipe to whip up in the morning."

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