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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. This Rhubarb Bread with Streusel Topping is a great way to use up all that rhubarb!
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.
Quick Bread with rhubarb and topped with Streusel Topping
This recipe makes 8 mini-loaves. You can also make it into a nice big fat coffee cake. The batter will fill more than a 9×13 so be sure to add only enough batter to fill it 2/3 of the way full. The remaining batter can be baked off in a small cake pan or a loaf pan.
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.
There were some questions about how MUCH rhubarb to use in the recipe, you need about 4 cups. I’ve updated the recipe card so you can more easily make this recipe. You can always use a little less than the recipe calls for but I wouldn’t add a lot more, the bread will get soggy if you do.
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.
How to Harvest Rhubarb
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!
If you like rhubarb I have a couple of other delicious recipes for you, I hope you enjoy them.
- Easy Rhubarb Jam
- Rhubarb Oatmeal Bars
- Strawberry Rhubarb Oatmeal Bars
- Crock Pot Strawberry Rhubarb Cobbler
- Rhubarb Dream Bars
- Rhubarb Curd
Rhubarb Bread with Streusel Topping
I don't know about you but my rhubarb is in full on full force production. This recipe makes 8 mini-loaves but you can also make it into a nice big fat 9x13 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.
Ingredients
Streusel
- 2 cups flour
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp salt, adjust if using salted butter
- 3/4 cup butter
Rhubarb Bread
- 4 cups chopped rhubarb
- 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
Instructions
Streusel Topping
- mix dry ingredients
- cut in butter until the mix is crumbly like coarse sand, set aside
Rhubarb Bread
- 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 softened 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, and mix gently
- repeat
- add the last of the buttermilk and stir well, do not beat
- add a scoop of batter to the bottom of each loaf pan, tilt to cover the bottom
- divide the rhubarb between the pans, and sprinkle a little in each pan until it's used up
- divide the rest of the batter evenly between the pans
- divide the streusel over the tops of the bread, press lightly to adhere the streusel
- 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 isn't done, bake another 5 minutes, and repeat with the toothpick
Nutrition Information
Yield
32Serving Size
1Amount Per Serving Calories 256Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 386mgCarbohydrates 35gFiber 1gSugar 16gProtein 4g
This nutrition information was calculated using a computer program, results may vary.
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Yum! These little loaves look scrumptious. My mom’s rhubarb patch went woefully underutilized this year and I feel bad that I didn’t get more before it got too hot for it. Now my list for things to make next year is growing!
Good Question! I would say between 4-5 cups. A little more, either way, will not hurt the bread. I will actually go cut some and measure it for you and fix the recipe card. Thanks!
Will this recipe make 2 regular size loaves?
Yes!
I look forward to making your rhubarb bread once I find rhubarb. Ive been unable to find rhubarb anywhere here locally in TN OR even find seeds on line to plant.
When living in Michigan it was never a problem to find it in in spring and late summer to make Rhubard crisp.
Easy recipe to follow but in a 9×13 baking pan, this completely overflowed inside of my oven. Huge mess! I followed your recipe completely. Have you tried this in a 9×13 pan??
I’m so sorry! I looked at my pan and realized it did have very tall sides on it. I guess I just didn’t realize it was different.
As a general rule of thumb when making a cake you should only ever fill it about 2/3 full.
I’ll be editing the post to make sure it doesn’t happen to anyone else.
Can you use frozen rhubarb in this recipe?
Yes, although it may be a little soggy!
If I drain the frozen rhubarb, still soggy?