Buttermilk Rhubarb Bread with Cinnamon Streusel Topping
User Reviews
5
-
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
Description
This recipe starts with a batter combining brown sugar and vegetable oil with eggs, buttermilk, and vanilla extract to create moistness and flavor. The flour, salt, and baking soda are folded in carefully to maintain tenderness. Fresh or frozen rhubarb, diced and drained if frozen, is folded into the batter, along with optional chopped walnuts for texture.
The cinnamon streusel topping is made by blending sugar, cinnamon, and butter until crumbly, then chilled until ready to sprinkle over the batter before baking. The bread is baked at a moderate temperature until cooked through and the topping is golden. The result is a quick bread with a soft interior that contrasts a crunchy, spiced streusel.
Serving suggestions include enjoying the bread toasted with butter or fruit preserves. It keeps well when cooled completely and stored in an airtight container and can also be frozen for longer storage. Adjustments for high altitude baking involve modifying ingredient quantities and temperature.
Buttermilk can be substituted with milk mixed with lemon juice or vinegar to mimic acidity. The sweetness level can be reduced according to taste preferences without affecting texture significantly.
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 egg 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 all-purpose flour add 2 tablespoons for high altitude, unbleached
- 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.
Notes
- Reduce brown sugar to as low as ¾ cup for a less sweet bread if desired.
- Substitute buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk, let sit 5-10 minutes before use.
- For high altitude baking, increase oven temperature to 350°F, add 2 tablespoons flour, reduce baking soda, and reduce sugar slightly.
- Cool completely on a wire rack before storing to maintain texture and freshness.
- Store the bread at room temperature in an airtight container for 4-6 days or freeze up to 3-4 months wrapped tightly.
- Frozen rhubarb should be washed, dried, diced, flash frozen before use to prevent excess moisture in batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
