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Streusel Rhubarb Bread Recipe

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This recipe for Streusel Rhubarb Bread is from The Blackford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. packed brown sugar
1/2 c. canola oil
1 egg
1 c. buttermilk
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chopped fresh or sliced frozen rhubarb (see note)
1/2 c. chopped walnuts or pecans

Topping:
1/2 c. sugar
1/4 tsp. ground cinnamon
1 T cold butter
Directions:
Directions:
Heat oven to 350º. Grease two (8 x 4 inch) pans.

To make batter:
In large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. In another bowl, combine flour, baking soda and salt. Stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into prepared loaf pans.

To make topping:
In small bowl, combine sugar, cinnamon and butter until crumbly. Sprinkle over batter.

Bake for 60 to 65 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pans to wire racks. Cut with serrated knife.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in colander, but do not press liquid out.
Personal Notes:
Personal Notes:
Always looking for new rhubarb recipes!

 

 

 

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