Here’s a full recipe for Rhubarb Streusel Bread—a moist, sweet quick bread loaded with tart rhubarb and topped with a buttery crumb topping.
Rhubarb Streusel Bread Recipe
Ingredients
For the Bread:
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
1 tsp vanilla extract
½ cup vegetable oil or melted butter
1 cup granulated sugar
1 large egg
1½ cups chopped fresh rhubarb (½-inch pieces)
For the Streusel Topping:
⅓ cup brown sugar
¼ cup flour
1 tsp cinnamon
3 tbsp cold butter, cubed
Instructions
Preheat Oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Make the Streusel:
In a bowl, mix brown sugar, flour, and cinnamon.
Cut in the cold butter using a fork or pastry cutter until crumbly.
Set aside in the fridge.
Prepare the Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat together sugar, oil (or butter), egg, vanilla, and buttermilk until well combined.
Gradually stir the wet ingredients into the dry until just mixed—do not overmix.
Gently fold in chopped rhubarb.
Assemble:
Pour the batter into the prepared loaf pan.
Sprinkle the streusel topping evenly over the batter.
Bake:
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
If the top is browning too fast, loosely tent with foil halfway through.
Cool:
Let the bread cool in the pan for 10–15 minutes.
Remove to a wire rack to cool completely before slicing.
Tips:
Add ½ tsp orange or lemon zest to the batter for a citrusy note.
Freeze leftovers in slices, tightly wrapped, for up to 2 months.
