Best Streusel Rhubarb Bread Recipes

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STREUSEL RHUBARB BREAD



Streusel Rhubarb Bread image

This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. "My family asks me to make it time and time again," she comments.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

1-1/2 cups packed brown sugar
1/2 cup canola oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped fresh or sliced frozen rhubarb
1/2 cup chopped walnuts or pecans
TOPPING:
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans., For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

CINNAMON STREUSEL RHUBARB BREAD



Cinnamon Streusel Rhubarb Bread image

Time 55m

Number Of Ingredients 11

1/2 cup butter
1 1/2 cup brown sugar
1 egg
1 cup buttermilk (or 1 cup fresh milk with 1 teaspoon lemon juice or vinegar in it)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups rhubarb cut into 1/2 inch pieces
1/4 cup white sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 350*F In a mixing bowl combine butter and brown sugar. Add egg and mix well, then scrape bowl. Slowly add buttermilk until fully incorporated. Add flour 1/2 cup at a time, mixing well after each time. Add salt and baking soda, mix then scrape sides of bowl. Gently stir in rhubarb. Pour mixture into 2 small bread pans. In a separate bowl combine white sugar, cinnamon and pecans. Sprinkle pecan mixture on top of bread loaves. Bake for 30 - 40 minutes or until toothpick comes out clean from loaf. Let cool for 5 minutes in pan before flipping onto a wire rack to fully cool. Enjoy with butter or by itself.

STREUSEL RHUBARB BREAD



Streusel Rhubarb Bread image

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

1 1/2 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups bread flour
2 tablespoons flax seeds
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups chopped rhubarb
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped toasted nuts
1/2 teaspoon ground cinnamon
6 tablespoons softened butter

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

RHUBARB STREUSEL BREAD



Rhubarb Streusel Bread image

I LOVE rhubarb! This bread is good for breakfast or for a treat! The bread can be made the day ahead and it freezes well. Recipe comes from Land O'Lakes.

Provided by Lvs2Cook

Categories     Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup sugar
1/2 cup butter, softened
1/3 cup orange juice
2 eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sliced fresh rhubarb
2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
1 1/2 teaspoons ground cinnamon

Steps:

  • Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan.
  • Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt by hand just until moistened. Gently stir in rhubarb. (Batter will be thick.).
  • Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan. Combine all streusel ingredients in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.
  • Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Nutrition Facts : Calories 255.2, Fat 9.7, SaturatedFat 5.8, Cholesterol 58.1, Sodium 180, Carbohydrate 39.2, Fiber 1, Sugar 21.8, Protein 3.5

RHUBARB STREUSEL BREAD



Rhubarb Streusel Bread image

This is a variation of a recipe I found on another site...such a tasty bread, uses up all that rhubarb and you can freeze it for later.

Provided by Mmmama

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 14

1 1/2 cups brown sugar (packed)
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 egg
1 tablespoon vinegar
1 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rhubarb, fresh (chopped) or 1 1/2 cups sliced frozen rhubarb
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter (cold)

Steps:

  • In a mixing bowl, combine brown sugar, applesauce and oil. Add egg, mix well. Combine vinegar and milk in the measuring cup, then add to mixture. Add vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb. (If you like, you can also fold in 1/2 c of walnuts or pecans at this time.) Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
  • For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter.
  • Bake at 350 degrees for 60 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 184.4, Fat 4.2, SaturatedFat 1.1, Cholesterol 13.8, Sodium 200.1, Carbohydrate 34.7, Fiber 0.7, Sugar 21.1, Protein 2.4

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