Buttermilk Rhubarb Bread with Cinnamon Streusel Topping
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
12 slices (1 reg loaf + 1 mini loaf)
-
Calories
317 kcal
Buttermilk Rhubarb Bread with Cinnamon Streusel Topping
Report
This Rhubarb bread is a great way to use fresh rhubarb, Made with buttermilk it's sweet, tangy, tender and tasty quick bread with a light, buttery cinnamon streusel crunch topping. Makes enough to share with a friend too!
Share:
Ingredients
Rhubarb Bread Batter
- ¾ - 1 ½ cups light brown sugar use less sugar for a less sweet and more tart bread, dark brown sugar may also be used. Use less for high altitude
- ½ cup vegetable oil I used avocado oil
- 2 large eggs room temperature is best, may use just the whites
- 1 1/3 cups buttermilk I used, full fat, but you can use lowfat
- 1 teaspoon vanilla extract
- 2 ½ cups unbleached all-purpose flour add 2 tablespoons for high altitude
- 1 tsp kosher salt
- 1 tsp baking soda decrease to ¾ teaspoon for high altitude
- 1 ½ cups rhubarb fresh or frozen, wash, dried and diced
- ¼ cup walnuts optional
Cinnamon Streusel Topping
- ½ cup granulated sugar may also use brown sugar
- 1 tablespoon butter room temperature
- 1 tsp cinnamon
Instructions
- Preheat the oven to 325° F (165° C) and spray with non-stick oil a loaf pan and a mini loaf pan, or split into four mini loaf pans. I prefer to place a piece of parchment paper into the loaf pan for easier removal of the rhubarb bread.
Prep streusel topping
- In a small bowl, combine crumb streusel crunch topping ingredients, ½ cup granulated sugar, 1 tsp Cinnamon and 1 tablespoon butter. Using your fingers, blend it all together until the butter is incorporated throughout. Place in freezer until ready to place on the rhubarb batter.
Prepare Batter
- In a large mixing bowl or in the bowl of a stand mixer on low, mix ¾ - 1 ½ cups light brown sugar , ½ cup vegetable oil, 2 large eggs and 1 1/3 cups buttermilk, and 1 teaspoon vanilla extract until smooth.
- Add in 2 ½ cups unbleached all-purpose flour, 1 tsp kosher salt and 1 tsp baking soda, just until combined, scrape the sides of bowl if needed. Fold in diced 1 ½ cups rhubarb and optional ¼ cup walnuts, chopped if desired. Pour into prepared pans, about ⅔ full.
- Pour batter into parchment lined or well sprayed 1 lb loaf pan (<= my favorite US made pans!) PLUS into one mini loaf pan, or split the entire batter into 4 mini loaf pans. Do not fill over ⅔ full.
- Sprinkle evenly with streusel topping.
- Bake at 325° F (165° C) for about 60 minutes, until a toothpick inserted comes out clean; check mini loaf at about 40 minutes. If baking in mini loaf pans, check at about 35-45 minutes.
Equipments used:
Notes
- Reduced Sugar | Some readers have said they thought it was too sweet; I must have a sweet tooth :-), so feel free to reduce sugar down to as low as a ¾ cup if desired.
- Buttermilk Sub | Add 1 tablespoon of white vinegar or lemon juice to a glass measuring cup. Fill cup to 8 oz (1 cup) mark with milk, stir and allow to sit for 5-10 minutes. Will become thicker and a bit curdled.
- High Altitude Buttermilk Rhubarb Bread Recipe
- Can you Freeze Rhubarb? Yes, rhubarb freezes very well. I suggest you wash, pat dry and chop into recipe-sized pieces, flash freeze on a small baking sheet for about an hour, then transfer to container or baggie.
- wire rack
- Increase the oven temperature to 350° F (175° C) when baking at high altitude.
- Add 2 tablespoons flour.
- Decrease baking soda by ¾ teaspoon
- Decrease sugar to ¾-1 ¼ cups
- Bake a little longer, but start testing at the earlier time.
- Cool rhubarb bread completely on a wire rack before storing.
- Rhubarb bread is best when room temperature; place in airtight container or baggie, on counter 4-6 days.
- Freeze rhubarb loaf cake for up to 3-4 months, wrap well in plastic wrap, then place in freezer baggie.
- To thaw, remove quick bread from freezer and place on counter to thaw.
- Delicious, toasted and slathered with butter, or maybe strawberry rhubarb jam from my friend Lynn!
Nutrition Information
Show Details
Serving
1slice
Calories
317kcal
(16%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
337mg
(14%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
135IU
(3%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices (1 reg loaf + 1 mini loaf)
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 317kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 337mg | 14% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
Other Recipes
You'll Also Love
