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Rhubarb Streusel Bread Recipe

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This recipe for Rhubarb Streusel Bread, by , is from The Dresher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Abercrombie


Bead Ingredients:
1 cup sugar
1/2 cup softened butter
1/3 cup orange juice
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups (1/4 inch) sliced fresh rhubarb

Streusel Ingredients:
2 Tbls. Sugar
2 Tbls. Firmly packed brown sugar
1Tbls. All - purpose flour
1 Tbls. Melted butter
1 1/2 tsp. ground cinnamon.

Heat oven to 350 F. Grease and flour 8x4 inch loaf pan.

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. ( will look slightly curdled). Stir in flour, baking powder. Baking soda and salt by hand just until mixed. Gently stir in rhubarb. Batter will be thick.

Reserve 1 1/2 cups batter: Spread remaining batter into prepared pan. Combine all streusel in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter and press into batter. Carefully spread reserved batter into pan; top with remaining streusel . Press into batter.

Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool completely.

Preparation Time:
Preparation Time:
40 minutes




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