Rhubarb bread baked in an 8x4 inch loaf pan and topped with an easy streusel. This recipe makes a small but nicely shaped loaf. If you have two 8x4 inch pans, feel free to double it.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 10
Author Cookie Madness
Ingredients
1 ¼cupsall-purpose flour5.7 oz
½teaspoonsalt
½teaspoonbaking soda
2tablespoonslightly beaten egg
¾cuplight brown sugar5.25 oz
¼cupvegetable oil
½teaspoonvanilla extract
½cupbuttermilk
¾cupchopped rhubarb
1teaspoonorange zest
Topping:
2 ½tablespoonsall-purpose flour
1tablespoonbrown sugar
2teaspoonsgranulated sugar
Pinchof cinnamon
1tablespoonbuttermelted and cooled (I used salted)
Instructions
Preheat oven to 325 degrees F. Grease and flour an 8x4 inch (6 cup capacity) loaf pan
Whisk the flour, salt and baking soda together in a bowl and set aside
In a mixing bowl, whisk together the 2 tablespoons of egg, brown sugar, oil, and vanilla.
Add the flour mixture and buttermilk alternately to the sugar mixture, stirring just until combined.
Stir in rhubarb and orange, then spread the batter in the prepared loaf pan.
Topping: In a bowl, combine the flour, sugars and cinnamon. Add the butter and stir until crumbly. Sprinkle over top of the loaf.
Bake for for 45-55 minutes, until a toothpick inserted into center of a loaf comes out clean or a meat thermometer registers 210 degrees. Let the loaf cool for about 40 minutes in the pan, then carefully remove from the pan and let cool completely. Serve when cool, or wrap tightly in plastic wrap and freeze until ready to serve.