Streusel Rhubarb Bread

This tender bread has a sweet crunchy topping and great rhubarb taste.


two 8 x 4-inch loaves (20 servings)

Bread Ingredients

1 1/2 cups packed brown sugar
1/2 cup vegetable 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 Ingredients

1/2 cup granulated (white) sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter


Preheat oven to 350°F (177°C). Grease two 8 x 4 x 2-inch loaf pans with Pan Release or cooking spray.

In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into prepared loaf pans. For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter.

Bake in preheated oven for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks. Cut cooled bread with a serrated knife.

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