Rhubarb Streusel Bread

Rhubarb Streusel Bread

Sweet breakfast bread with a ribbon of sugar and cinnamon woven through it, baked with fresh rhubarb and a hint of orange.

40 min.prep time 1:15total time
12 servings
16 Ratings

Ingredients

Bread

1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/3 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (1/4-inch) sliced fresh rhubarb*

Streusel

2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon Land O Lakes® Butter, melted
1 1/2 teaspoons ground cinnamon

Directions

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. 


*Substitute 1 1/2 cups frozen rhubarb, thawed.

Recipe Tip

- 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.

Nutrition Facts (1 serving)

Calories: 260

Fat: 10g

Cholesterol: 60mg

Sodium: 140mg

Carbohydrates: 39g

Dietary Fiber: 1g

Protein: 4g

Recipe #12463©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

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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