Streusel Rhubarb Bread Recipes

RHUBARB STREUSEL BREAD

Steps:

• Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
• 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.)
• 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.
• Serve with Butter with Canola Oil.

CINNAMON STREUSEL RHUBARB BREAD

Steps:

• Preheat oven to 350*F In a mixing bowl combine butter and brown sugar. Add egg and mix well, then scrape bowl. Slowly add buttermilk until fully incorporated. Add flour 1/2 cup at a time, mixing well after each time. Add salt and baking soda, mix then scrape sides of bowl. Gently stir in rhubarb. Pour mixture into 2 small bread pans. In a separate bowl combine white sugar, cinnamon and pecans. Sprinkle pecan mixture on top of bread loaves. Bake for 30 - 40 minutes or until toothpick comes out clean from loaf. Let cool for 5 minutes in pan before flipping onto a wire rack to fully cool. Enjoy with butter or by itself.

RHUBARB STREUSEL BREAD

Steps:

• In a mixing bowl, combine brown sugar, applesauce and oil. Add egg, mix well. Combine vinegar and milk in the measuring cup, then add to mixture. Add vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb. (If you like, you can also fold in 1/2 c of walnuts or pecans at this time.) Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
• For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter.
• Bake at 350 degrees for 60 minutes or until a toothpick inserted near the center comes out clean.

RHUBARB STREUSEL BREAD

Steps:

• Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan.
• Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating 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 small 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 for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

STREUSEL RHUBARB BREAD

Steps:

• In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan.
• For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

STREUSEL RHUBARB BREAD

Steps:

• In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans., For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.