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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.
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (16 slices each)


  • 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
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  • 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.
  • 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 in the center comes out clean.
  • 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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Average Rating:
  • mary
    Jun 11, 2020

    I tried this recipe and baked 4 loaves of bread. Followed recipe exactly. All 4 loaves stuck to the bottom of the pan and one of them wasn't even baked...still mushy. Help suggestions Yes, the pans were greased, yest baked 65 minutes at 350 deg.

  • suekg
    Aug 25, 2014

    Nice combo of sweet and sour. 45 minutes is plenty

  • jgeiger1
    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.?.?=

  • mnleona
    May 24, 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.LeonaI made again and baked the muffins for 40 minutes. This time I remember the topping.

  • couponingisforme
    May 20, 2013

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

  • Cheryl Clawson
    Feb 9, 2013

    No comment left

  • gerber_baby
    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.

  • iamamomof6
    Aug 2, 2011

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

  • lurky27
    May 31, 2011

    One of the best breads I have ever made!~ Theresa

  • linneainmn
    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.