1 cup sugar
1/3 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 stalks (1 1/2 cups) fresh rhubarb, sliced into 1/4-inch pieces*
2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan; set aside.
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 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.
*Substitute frozen rhubarb, thawed, well-drained.
- Bread can be baked in greased and floured 9x5-inch loaf pan. Bake 60-65 minutes.
- This is a great make-ahead bread as the flavors are almost better the second day. Once loaf is completely cooled, wrap in aluminum foil and refrigerate. This bread also freezes well.
- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.