Print Options

 
 
 Print

Streusel Rhubarb Bread Recipe

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 YIELD: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

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.

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.