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Rhubarb Bread
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Rhubarb Bread

Course Desserts, Quick Breads
Cuisine Desserts, Quick Breads
Keyword Desserts, Quick Breads
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 2 loaves

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups light brown sugar packed
  • 2/3 cup Canola oil
  • 1 whole egg lightly beaten
  • 1 cup low fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb diced
  • 1/2 cup nuts toasted and chopped

Streusel Topping

  • 1 tablespoon unsalted butter softened
  • 1/4 cup granulated sugar

Instructions

Streusel Topping

  • In small bowl combine butter and granulated sugar until crumbly. Set aside.

Bread Batter

  • Preheat oven to 350°F and grease two 4 1/2-inch by 8 1/2-inch loaf pans and line bottom with wax paper.
  • In medium bowl mix salt, baking soda, and flour. Set aside. In large bowl combine brown sugar, vanilla, and oil. Mix until smooth. Stir in egg and buttermilk.
  • Add dry ingredients to wet and blend until all dry ingredients are incorporated with wet but do not over-mix.
  • Fold in rhubarb and nuts. Turn batter into two greased 4 1/2-inch by 8 1/2-inch loaf pans. Sprinkle streusel topping over batter dividing evenly between two pans.
  • Bake at 350°F for 50 to 55 minutes or until cake tester inserted in the middle comes out clean. Turn out onto racks and remove wax paper before slicing. Makes 8 to 10 slices per loaf. Enjoy!