If you’re looking for a unique bread why not try making this delicious rhubarb bread with streusel recipe?
This recipe combines the tartness of rhubarb with the sweetness of streusel for a perfect balance of flavors!!
Not only is this bread easy to make, but it’s also a great way to use up any excess rhubarb you may have on hand.
So let’s get started on making this delicious and delightful bread!
Ingredients to Make Rhubarb Bread with Streusel Recipe
To make rhubarb bread, you will need the following ingredients.
The dry ingredients in this delicious rhubarb bread with streusel recipe are 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
You’ll also need 1 cup granulated sugar to make this flavorful bread!
The ingredients that make this bread moist and flavorful are 1/2 cup unsalted butter (softened), 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup buttermilk.
And the star of the show…1 cup finely chopped rhubarb!
These ingredients will form the base of your rhubarb bread and provide the structure and flavor. You can also add additional ingredients like spices, nuts, or raisins to customize the bread to your flavor preference.
What are the Different Kinds of Rhubarb to Use in the Rhubarb Bread with Streusel Recipe?
When it comes to baking with rhubarb, there are several varieties you can choose from, each with its own unique characteristics. Here are a few common types of rhubarb that are commonly used in baking…
Victoria rhubarb is the most widely available and commonly used variety for baking. It has a bright red color and a well-balanced flavor that is both tart and sweet.
Cherry Red rhubarb is known for its vibrant red color and slightly sweeter flavor compared to other varieties. It holds its shape well during baking, making it a popular choice for pies and tarts.
MacDonald rhubarb is another popular variety for baking. It has a deep red color and a robust, tangy flavor. It retains its shape and color when cooked, making it great for desserts.
Timperley Early rhubarb is an early-season variety with bright pink stalks. It has a milder flavor compared to other varieties, making it a good choice if you prefer a less tangy taste in your baked goods.
Crimson Red rhubarb is known for its intense red color and strong tart flavor. It can hold up well in baking and provides a vibrant color to your desserts.
These are just a few examples of rhubarb varieties that are commonly used in baking. Keep in mind that the flavor and tartness of rhubarb can vary depending on growing conditions and maturity, so feel free to experiment and find the variety that suits your taste preferences.
Ingredients for Streusel Topping:
The crunchy, flavorful streusel topping for this rhubarb bread is made up of 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 cup unsalted butter (cold).
Steps for Making this Rhubarb Bread with Streusel Recipe
Just follow these easy directions for making this delicious bread!
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or do this by hand.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one.
Stir in the vanilla extract to this bread mixture.
How do you prepare the Rhubarb for this Rhubarb Bread with Streusel Recipe?
To prepare the rhubarb for rhubarb bread, follow these steps…
Start by selecting fresh rhubarb stalks that are firm and crisp. Look for stalks that are brightly colored and free from blemishes or bruises.
Rinse the rhubarb stalks under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Trim off and discard the ends of the rhubarb stalks.
Using a sharp knife, finely chop the rhubarb into small pieces. You’ll want to aim for approximately 1 cup of chopped rhubarb for the recipe, but you can adjust the amount based on your preference.
If the rhubarb stalks are thick or fibrous, you may want to peel off the outer skin before chopping. This step is optional and can be skipped if the stalks are tender.
Chopping the rhubarb into smaller pieces ensures that it distributes evenly throughout the batter and provides bursts of flavor in every bite.
Stir All Ingredients Together!
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
Make the Topping!
After preparing the rhubarb bread batter, set it aside temporarily.
In a medium-sized bowl, combine the all-purpose flour, granulated sugar, brown sugar, and ground cinnamon for the streusel topping.
Add the cold, cut pieces of unsalted butter to the bowl.
Using your fingers or a pastry cutter, incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs. Be sure to mix thoroughly to distribute the butter evenly.
Sprinkle the streusel topping mixture evenly over the top of the rhubarb bread batter in the loaf pan.
Gently press the streusel into the batter with your hands or the back of a spoon, ensuring it adheres well.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the streusel mixture over the top of the loaf!
Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Does Baked Rhubarb have Nutritional Value?
Overall, baked rhubarb can be a nutritious addition to your diet, providing fiber, vitamins, minerals, and antioxidants.
While the baking process may slightly alter the texture and taste of rhubarb, it doesn’t significantly impact its nutritional content. Here are some key nutritional aspects of baked rhubarb…
Rhubarb remains a good source of dietary fiber even when baked. Fiber is essential for healthy digestion, promoting satiety, and supporting heart health.
Baking doesn’t destroy the vitamins present in rhubarb entirely. Baked rhubarb can still provide vitamin C, which is an antioxidant that supports the immune system and collagen production.
Essential minerals found in rhubarb, such as calcium and potassium, can still be present in baked rhubarb. These minerals play roles in bone health, nerve function, and fluid balance.
Rhubarb contains various antioxidants, including polyphenols, which help protect the body against oxidative stress and inflammation. Baking may reduce the antioxidant content slightly, but it still retains some of these beneficial compounds.
It’s worth noting that the nutritional value of baked rhubarb can vary depending on factors such as the cooking time and temperature.
What Could You Serve with this Rhubarb Bread with Struesel Recipe?
This rhubarb bread with streusel recipe is delicious on its own, but you can enhance the flavors and create a more complete meal or snack by serving it with a few accompaniments. Here are some ideas…
Serve slices of rhubarb bread with a pat of butter. The creamy butter will melt into the warm bread, adding richness and a touch of indulgence.
Spread a layer of cream cheese on top of the rhubarb bread slices. The tanginess of the cream cheese complements the tartness of the rhubarb and adds a smooth and creamy texture.
Top slices of rhubarb bread with a dollop of freshly whipped cream. The light and airy cream will provide a luxurious and delicate contrast to the bread’s texture.
This rhubarb bread with streusel recipe pairs well with a spoonful of your favorite jam or preserves. Try strawberry or raspberry jam for a sweet and tangy combination that complements the rhubarb flavor.
Serve slices of rhubarb bread with fresh fruits like sliced strawberries or raspberries. The bright and juicy fruits will add a burst of freshness and provide a nice contrast to the bread’s texture.
Enjoy a cup of coffee or tea alongside your rhubarb bread. The warm beverage will complement the flavors of the bread and create a cozy and satisfying experience.
These are just a few ideas, but feel free to get creative and pair rhubarb bread with other accompaniments that you enjoy.
How To Store Homemade Rhubarb Bread?
Proper storage ensures that your rhubarb bread retains its flavor, texture, and moisture for an extended period, allowing you to enjoy it at its best.
To ensure the freshness and longevity of your homemade rhubarb bread, it’s important to store it properly.
Allow the rhubarb bread to cool completely after baking. This helps prevent condensation, which can make the bread soggy if stored while still warm.
Once cooled, wrap the rhubarb bread tightly in plastic wrap or aluminum foil. This helps to retain moisture and prevent the bread from drying out.
If you prefer, you can place the wrapped rhubarb bread in an airtight container instead of using plastic wrap or foil. Make sure the container has a tight-fitting lid to maintain freshness.
Rhubarb bread can be stored at room temperature for up to 2 to 3 days. Ensure the storage location is cool, dry, and away from direct sunlight or heat sources.
Longer Term Storage
If you anticipate that the bread won’t be consumed within a couple of days, you can store it in the refrigerator. Place the tightly wrapped bread or container in the refrigerator to extend its shelf life for up to one week.
For longer-term storage, you can freeze rhubarb bread. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or airtight container. Frozen rhubarb bread can be stored for up to 3 months. Thaw the bread at room temperature or gently warm it in the oven before serving.
Remember to label and date your stored rhubarb bread, especially if freezing, to keep track of its freshness.
Enjoy your homemade rhubarb bread!
How do you freeze Leftover Rhubarb?
Harvest rhubarb to use all year long! Freeze leftover rhubarb by following these easy steps!
Trim off any leaves from the rhubarb stalks, as they are toxic and should not be consumed. Rinse the stalks under cold water to remove any dirt or debris.
Cut the rhubarb stalks into your desired sizes, such as diced or sliced. It’s a good idea to cut them into pieces that you would typically use in recipes to make it easier when you thaw and use the frozen rhubarb later.
Blanching the rhubarb before freezing is optional. This step can help retain its color and texture. To blanch, briefly immerse the rhubarb pieces in boiling water for about 1 to 2 minutes. Then, immediately transfer them to an ice bath to cool and stop the cooking process.
Pat the blanched or raw rhubarb pieces dry with a clean kitchen towel or paper towels. Excess moisture can lead to freezer burn.
Arrange the rhubarb pieces in a single layer on a baking sheet lined with parchment paper. Make sure the pieces are not touching each other to prevent them from sticking together.
Place the baking sheet with the rhubarb in the freezer and let the pieces freeze individually. This initial freezing process prevents them from clumping together.
Once the rhubarb pieces are frozen, transfer them to freezer-safe bags or airtight containers. Label the bags or containers with the date and contents for easy reference.
Place the sealed bags or containers in the freezer. The frozen rhubarb can be stored for up to 9 to 12 months.
When you want to use the frozen rhubarb, you can take out the desired amount directly from the freezer. Use it in your recipes without thawing if the texture change is not a concern. However, if you prefer a more firm texture, you can thaw the rhubarb in the refrigerator before using it.
By following these steps, you can freeze leftover rhubarb and have it readily available for use in various recipes throughout the year.
Rhubarb Bread with Streusel Topping Recipe
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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely chopped rhubarb
- 1/2 cup buttermilk
Ingredients for Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter cold and cut into small pieces
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or do this by hand.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a medium-sized bowl, combine the all-purpose flour, granulated sugar, brown sugar, and ground cinnamon for the streusel topping.
- Add the cold, cut pieces of unsalted butter to the bowl.
- Using your fingers or a pastry cutter, incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs. Be sure to mix thoroughly to distribute the butter evenly.
- Sprinkle the streusel topping mixture evenly over the top of the rhubarb bread batter in the loaf pan.
- Gently press the streusel into the batter with your hands or the back of a spoon, ensuring it adheres well.
- Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Keep an eye on the streusel topping during baking. If it starts to brown too quickly, you can loosely cover the bread with aluminum foil to prevent over-browning while the bread continues to bake.
- Once the bread is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Slice and serve the rhubarb bread with the delicious streusel topping.