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Sweet breakfast bread with a ribbon of sugar and cinnamon woven through it, baked with fresh rhubarb and a hint of orange.
Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan.
Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs. Beat at low speed 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 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 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Dietary Fiber: 1g
Everyone raves about this sweet bread and begs for the recipe. I use two smaller loaf pans which works well. Made frozen or fresh, it's a reliable recipe. I generally have more fine wheat flour in the house and that's a find substitute, too.
I too have been going to review for a year, love this recipe, I make it in the baby loaf pans, freezes great. Thanks for having it.
I have been meaning to write a review for over a year. I have a few rhubarb plants that I planted 40 years ago. I've made only pies and crisps until I found this recipe. I now can't make just one loaf of bread,I HAVE to make three. One for myself and one for each of my kids! This recipe is easy and excellent! I just hope I have enough frozen rhubarb so I can make it for the holidays!
Um, if this recipe takes approximately 40 minutes as prep time, and 60 to 70 minutes to bake, and then 10 minutes to cool before removing from pan, how can the total time be 1:15?The arithmetic doesn't work!
This is a recipe I would definitely make again. Easy to follow and accurately written. Turned out just like the photo! Sweet, but not too sweet. I initially selected this recipe because, while I didn't have vanilla in the house, I had orange juice and cinnamon. (I almost always have Land Of the Lakes butter in the fridge.) It was reported/reviewed to taste even better the second day and I agree.
I have made this bread several times and it has always turned out picture perfect. I have made it with fresh and I have made it with frozen rhubarb. Personally, I prefer the fresh rhubarb. I found the frozen rhubarb had a slightly rubbery texture. I used raw sugar in place of the regular brown sugar in the streusel, it gave a wonderful crunchy texture to the topping and did well inside the bread as well. I liked the streusel so much I increased the recipe to and extra half, that gave me a little extra to play with for the filling and topping. I loved the tart-sweet taste of this bread, not too sweet, just perfect.
Tastes delicious- definitely one of my favorite rhubarb recipes.
Flavor is fabulous but the bread sank in the middle using a bread pan. I made two loaves and both sank. Will make it again but use a square 8x8 or 9x9 pan. Would add orange zest and nuts next time.
I made this bread and even my husband who never cared for anything rhubarb loved it.
I uses a mix of strawbarries and Rhubarb that I had cooked down wiht a bit of sugar. Added organge zest. I tripled amount of srruesel ingredients and baked in 3 small loaf pans. I like to make them in that size and then give them as little gifts to people. 35 minutes of baking and they were done perfectly. Made a delicious and pretty loaf. Next time I would also drizzle with a powdered sugar glaze.
Loved it, also made them as muffins and put the steusel on top, baked them for about 23 minutes, great recipe. Thanks
This a wonderful recipe!! I am always looking for ways to use rhubarb from my garden. Forget cutting items in half I double the streusel topping...YUM!
I made this for the first time, we all loved it and will keep this recipe as one of our favorites!
We LOVE this recipe, and have never changed anything. Mine, however, is made with old-fashioned rhubarb (less red, more green) from my garden. It may not be as pretty as the picture, but everyone asks for seconds!
Made this bread for the first time last week, got wonderful comments. Everyone loved it, and wanted the recipe. Will definitely make it again!!
Delicious! The citrus flavor was a nice, surprising flavor. Easy to make and looks impressive with the cinnamon swirl in the middle.
this bread is absolutely awesome. It was easy to make and delicious. I will definitely make it again & again & again...
This is delicious, BUT next time I will use a 9 x 5 pan instead of the recommended 8 x 4..8 x 4 is tooo small...it rose too hi over the top....otherwise it's scrumptious !!
My family loved this bread!!! I doubled the struesel and next time I might add some nuts on top!
Even guests who say they don't like rhubarb ask for seconds. Absolutely delicious.
the whole family loved it. I used white whole wheat flour and it was great.
This is an outstanding quickbread. It freezes very well so I make two loaves, freeze one and pull it out later in the week. I have cut the butter from the streusel and just taken it from the main recipe with no consequences. I have also tried swapping out 1/2 the butter with applesauce and nobody noticed. I will add extra orange zest as well for extra flavor. I've made this 5 or 6 times this summer and it always gets rave reviews.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/956
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I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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