Rhubarb Streusel Bread
Rhubarb Streusel Bread Image

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
1 hr 55 min



1 cup sugar

1/2 cup Land O Lakes® Butter, softened

1/3 cup orange juice

2 large Land O Lakes® Eggs

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 tablespoon Land O Lakes® Butter, melted

1 1/2 teaspoons ground cinnamon


 *Substitute frozen rhubarb, thawed, well-drained.

How to make

  1. STEP 1

    Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan; set aside.

  2. STEP 2

    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.)

  3. STEP 3

    Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.

  4. STEP 4

    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.

  5. STEP 5

    Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Tip #1

- Bread can be baked in greased and floured 9x5-inch loaf pan. Bake 60-65 minutes.

Tip #2

- 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.

Tip #3

- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.


10Fat (mg)
60Cholesterol (mg)
140Sodium (mg)
39Carbohydrates (g)
1Dietary Fiber
4Protein (g)


Explore reviews from
our online community

  October 11, 2016

My daughter introduced the Rhubarb Streusel Bread recipe to me...so glad she did. It is excellent.

— says Pamela
  July 19, 2015

I made this first with the rhubarb and it was outstanding! I gave it a twist by subbing fresh raspberries from my patch using only white sugar in the streusel and otherwise following the plan. Shhhhh......This is even better, thanks LandOLakes!

— says Mike
  July 14, 2015

This is delicious!!! Made it this afternoon with fresh rhubarb. We had it warm for dessert and loved it! It turned out perfectly.

— says Zara
  July 09, 2015

I found this recipe on line just as rhubarb was becoming available at our local farmers' market. Made it for my book group pot luck dinner and it got rave reviews, and husband loved the leftovers. Stayed nice and moist for three days. I froze rhubarb when it was available and just made another loaf. Other than being time consuming to chop the frozen rhubarb into 1/4 inch pieces, it went together easily, and turned out just as delicious. Love having another recipe in my rhubarb repertoire! Thanks, Land O' Lakes.

— says sue
  May 10, 2015

This recipe is a definite hit for my husband and our 4 sons. I made three loaves and only 1 survived the day. It's an absolute keeper.

— says Sarah
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