Rhubarb Bread with Streusel Topping
I don’t know about you but my rhubarb is in full on full force production. Whew, it’s hard to keep up, but I’m harvesting, freezing and baking as fast as I can. My recipe for Rhubarb Oatmeal Bars and Strawberry Oatmeal Rhubarb Bars was well received so I decided to try my hand at a quick bread. I needed a recipe that was quick and easy to make yet delicious. This recipe makes 8 mini-loaves but you can also make it into a nice big fat 9×13 coffee cake. Any way you make it this Rhubarb Bread with Streusel Topping is a surefire hit, so be sure to freeze enough rhubarb to make it all winter long.
I have a well-established rhubarb patch, it’s a least 42 years old. The plants are big and produce a lot of stalks of red and green rhubarb. I try like hell to use all the rhubarb the plants produce. I either bake with it or freeze it for later use. I’ve also linked all my favorite recipes down below if you need more ideas to use it up.
It’s always ripe
Regardless of what you might have heard, rhubarb doesn’t have a “ripe stage”. When it first pops out of the ground in the spring it’s ready to use. I do let it grow a bit so the plant has a chance to replenish itself from winter. I think I let the stalks get at least 10 inches long before pulling them out. It’s always sour so don’t wait for that to go away, just harvest away.
That’s important too. Pull the stems to harvest them. If you just cut them the plant doesn’t know it needs to produce more rhubarb. Once you pull a stalk the plant gets busy producing more rhubarb. It’s everbearing so be ready to eat and enjoy your rhubarb all spring and summer long.
If you’re interested in MORE rhubarb information please check out my How to Freeze Rhubarb and Other Rhubarb Secrets post. In it, I try to answer all the questions I get about rhubarb!
- 2 cups flour
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp salt, adjust if using salted butter
- 3/4 cup butter
- 6 stalks rhubarb, cut in 1/2 slices
- 1 cup butter, softened
- 2 cups brown sugar
- 2 tsp vanilla
- 4 eggs
- 4 cups flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp baking pwoder
- 2 cups buttermilk
- mix dry ingredients
- cut in butter until the mix is crumbly like coarse sand, set aside
- pre-heat oven to 350˚
- generously grease 8 mini loaf pans or a 9X13, set aside
- toss chopped rhubarb with a Tablespoon of sugar
- beat the rest of the sugar with the softned butter, scrape down the sides of the bowl as needed
- add vanilla
- mix in the eggs
- stir the dry ingredients together
- add 1/3 buttermilk and 1/2 dry ingredients to the butter and egg mixture, mix gently
- add the last of the butter milk and stir well, do not beat
- add a scoop of batter to the bottom of each loaf pan, tilt to cover the botton
- divide the rhubarb between the pans, use just an even layer, you may have some leftover but don't add all of it to the pans or your bread will be soggy
- divide the rest of the batter evenly between the pans
- divide the streusel over the tops of the bread, press lightly to adhere the struesel
- bake in a 350˚ for 40-45 minutes
- test for doneness at 40 minutes using a toothpick, it should come out moist but clean
- if it isnt done, bake another 5 minutes, repeat with the toothpick
- there will probably be excess rhubarb, use it somewhere else, don't be tempted to add all of it to your bread or you'll get soggy bottoms
If you like rhubarb I have a couple of other delicious recipes for you, I hope you enjoy them.