Rhubarb Streusel Bread
Experience the perfect balance of tart and sweet with this delectable Rhubarb Streusel Bread. Featuring tender chunks of fresh rhubarb folded into a moist buttermilk batter, this quick bread gets an irresistible upgrade with a buttery cinnamon streusel topping. It's an easy recipe with just 15 minutes of prep time, yet it delivers bakery-worthy results in every slice. Perfect for breakfast, brunch, or an afternoon treat, the combination of tangy rhubarb, warm spices, and rich crumble topping makes this loaf a crowd-pleaser. Serve it warm or at room temperature, and pair it with coffee or tea for an indulgent treat that's sure to impress. Keywords: rhubarb bread recipe, streusel topping, quick bread with rhubarb, easy baking recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 quarters cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups buttermilk
- 0.25 cups vegetable oil
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups rhubarb, diced
- 0.5 cups brown sugar (for streusel)
- 0.5 cups all-purpose flour (for streusel)
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold the diced rhubarb into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and spread it out evenly.
To prepare the streusel topping, combine the brown sugar, all-purpose flour, and ground cinnamon in a small bowl. Add the melted butter and mix with a fork until the mixture becomes crumbly.
Sprinkle the streusel topping evenly over the batter in the loaf pan.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 508.5 g | 185% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 262.8 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 666 mg | 51% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
