Streusel Rhubarb Bread
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 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
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1-1/2 cups packed brown sugar
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1/2 cup canola oil
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1 egg
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1 cup buttermilk
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1 teaspoon vanilla extract
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2-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1-1/2 cups chopped fresh or sliced frozen rhubarb
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1/2 cup chopped walnuts or pecans
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TOPPING:
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1/2 cup sugar
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1/4 teaspoon ground cinnamon
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1 tablespoon cold butter
Directions
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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.
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2.
For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter.
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3.
Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
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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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