Rhubarb Bread with Streusel Topping

4.56 from 43 votes

Rhubarb bread offers a delightful combination of tart and sweet flavors, perfect for a unique twist on traditional quick bread. These moist, tender loaves are a great way to enjoy seasonal rhubarb in a delicious baked treat. This recipe makes 8 mini-loaves, 2 8x4 loaves, 9x13 coffee cake.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert Recipes

Cuisine: American

Servings: servings

Calories: 256kcal

Author: Laura

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