STREUSEL RHUBARB BREAD
This is a delicious way to enjoy the abundant rhubarb in my yard! I like to slice off a piece for breakfast with my coffee. You can use a combination of flour to adjust the texture and nutrition of this bread. I like heartier flour such as bread flour or wheat flour, and find that the texture improves on the 2nd day.
Provided by Love6381
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 32 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan.
- For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
Nutrition Facts : Calories 180, Fat 8.5, SaturatedFat 2.2, Cholesterol 11.8, Sodium 123.9, Carbohydrate 24.3, Fiber 1.1, Sugar 14, Protein 2.5
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