Rhubarb Streusel Bread

Rhubarb Streusel Bread
264
26 Reviews
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
1:55
Total Time
12 servings

Ingredients

Bread

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

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
 
*Substitute frozen rhubarb, thawed, well-drained.

Directions

  1. Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan; set aside.
  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. Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
  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. Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Calories
260
Cholesterol
60mg
Carbohydrates
39g
Protein
4g
Fat
10g
Sodium
140mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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!

Rating

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

Rating

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.

Rating

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.

Rating

One of my all time fav loaves

Rating

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.

Rating

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.

Rating

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!

Rating

Hi Jeanne, Thank you for catching this mistake! The total time should be 1 hour 50 minutes, and we will be correcting this on the recipe shortly.

Rating

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!

Test Kitchen Comment
From: mallory
Hi Jeanne, Thank you for catching this mistake! The total time should be 1 hour 50 minutes, and we will be correcting this on the recipe shortly.
Posted June 12, 2014

Rating

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.

Rating

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.

Rating

Tastes delicious- definitely one of my favorite rhubarb recipes.

Rating

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.

Rating

I made this bread and even my husband who never cared for anything rhubarb loved it.

Rating

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.

Rating

Loved it, also made them as muffins and put the steusel on top, baked them for about 23 minutes, great recipe. Thanks

Rating

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!

Rating

I made this for the first time, we all loved it and will keep this recipe as one of our favorites!

Rating

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!

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