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Rhubarb Bread with Streusel Topping Recipe

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: brunch bread, brunch idea, coffee bread, coffee cake, dessert bread, easy rhubarb recipe, rhubarb dessert, sweet bread, tea bread
Servings: 12 servings
Calories: 314kcal

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Equipment

Loaf Pan
Mixing Bowl
enamel ware measuring cups
Measuring Cups
measuring spoons
Measuring Spoons
spatula set
Spatula
Kitchen Chopping Knife
cutting board
Cutting Board

Ingredients

  • 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

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5-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.

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Nutrition

Calories: 314kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 203mg | Potassium: 92mg | Fiber: 1g | Sugar: 26g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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