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Sweet Rhubarb Bread with Streusel Topping

Sweet Rhubarb Bread with Streusel Topping for Perfect Mornings

This Sweet Rhubarb Bread with Streusel Topping combines delightful tartness with cozy sweetness, perfect for breakfast or as an afternoon snack.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour King Arthur is recommended.
  • 1 cup Brown Sugar Can be substituted with granulated sugar.
  • 1 teaspoon Cinnamon Optional.
  • 1 teaspoon Salt Essential for flavor.
  • 0.5 cup Unsalted Butter Cold, cut into cubes.
  • 2 cups Fresh Rhubarb Sliced into 1/2-inch pieces.
  • 1.5 tablespoons Granulated Sugar For rhubarb.
  • 1 teaspoon Vanilla Extract Optional.
  • 2 large Eggs Room temperature.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 cup Buttermilk Can be substituted with milk mixed with vinegar.
  • 0.25 teaspoon Ground Nutmeg Optional.
For the Streusel Topping
  • 0.5 cup All-Purpose Flour Additional.
  • 0.5 cup Brown Sugar Light or dark can be used.
  • 1 teaspoon Ground Cinnamon Optional.
  • 0.25 teaspoon Salt Essential.
  • 0.25 cup Cold Butter Used for topping.

Equipment

  • Mixing bowls
  • whisk
  • Loaf Pans
  • Pastry cutter

Method
 

Steps to Prepare
  1. Prepare Streusel: In a mixing bowl, combine all-purpose flour, brown sugar, ground cinnamon, and salt. Mix in cold, cubed butter until it resembles coarse breadcrumbs.
  2. Preheat Oven: Preheat oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
  3. Prepare Rhubarb: Toss sliced rhubarb with 1.5 tablespoons of granulated sugar and let it sit for 10-15 minutes.
  4. Mix Dry Ingredients: Whisk together all-purpose flour, salt, baking soda, baking powder, and ground nutmeg.
  5. Cream Butter and Sugar: Beat room-temperature unsalted butter and brown sugar until light and fluffy. Add vanilla extract and eggs.
  6. Combine Wet and Dry: Gradually add dry ingredients to creamed mixture, alternating with buttermilk.
  7. Layer the Batter: Pour half of the batter into prepared pans, spread half of the rhubarb, then top with remaining batter and streusel.
  8. Bake: Bake for 40-45 minutes, checking for doneness with a toothpick.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Drain excess moisture from rhubarb well to prevent sogginess. Avoid overmixing for a tender bread.

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