Rhubarb Streusel Bread
Rhubarb Streusel Bread
Sweet breakfast bread with a ribbon of sugar and cinnamon woven through, baked with fresh rhubarb and a hint of orange.
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40 min
Prep Time
1 hr 55 min
Total Time
12
servings Ingredients
Bread
1 cup sugar
12 cup Land O Lakes® Butter, softened
13 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
3 stalks (1 12 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 12 teaspoons ground cinnamon
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
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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.)
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STEP 3
Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
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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.
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STEP 5
Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
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STEP 6
Serve with Butter with Canola Oil.
Tip #1
Bread can be baked in a 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.
260 Calories
10 Fat (g)
60 Cholesterol (mg)
140 Sodium (mg)
39 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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