Rhubarb Bread with Streusel Topping
Moist rhubarb bread topped with buttery streusel—easy, delicious, and perfect for using fresh or frozen rhubarb from your garden.
Equipment
Ingredients
Bread
- 1 ½ cups brown sugar packed
- ½ cup canola oil
- 1 egg
- 1 cup buttermilk*
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups rhubarb chopped
- ½ cup walnuts optional
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup sugar white or brown
- 4 –6 Tbsp salted butter softened
- 1/2 tsp ground cinnamon optional
Instructions
- Preheat oven to 350°F. Grease two 8x4-inch loaf pans (or line with parchment for easier removal).
- In a large bowl, whisk together brown sugar and oil until smooth. Add egg, then stir in buttermilk* and vanilla.
- In another bowl, whisk together flour, baking soda, and salt. Gently fold into the wet mixture until just combined (don’t overmix).
- Fold in chopped rhubarb and walnuts (if using).
- Make streusel – In a small bowl, mix flour, sugar, softened butter, and cinnamon with a fork until crumbly.
- Divide half the batter between the two pans. Sprinkle half the streusel over. Repeat with the remaining batter and streusel.
- Bake 60–65 minutes, until a toothpick inserted in the center comes out clean.
- Let loaves cool in pans for 10–15 minutes. Remove to a rack, slice with a serrated knife, and enjoy plain or with butter/jam.
Notes
- Walnuts are optional but add a nice crunch.
- Frozen rhubarb works perfectly in this recipe.
- If you don’t keep buttermilk in your fridge, you can make it in minutes. Just add 1 tablespoon of lemon juice (or white vinegar) to a measuring cup, then fill to the 1-cup line with milk. Let it rest 5 minutes before using.
Tried this recipe?Let us know how it was!