Rhubarb Streusel Bread Recipes
STREUSEL RHUBARB BREAD
This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. "My family asks me to make it time and time again," she comments.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8x4-in. loaf pans., For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
RHUBARB STREUSEL BREAD
Steps:
- Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
- 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.)
- Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
- 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.
- Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
- Serve with Butter with Canola Oil.
Nutrition Facts : Calories 260 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 140 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
RHUBARB STREUSEL BREAD
This is a variation of a recipe I found on another site...such a tasty bread, uses up all that rhubarb and you can freeze it for later.
Provided by Mmmama
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine brown sugar, applesauce and oil. Add egg, mix well. Combine vinegar and milk in the measuring cup, then add to mixture. Add vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb. (If you like, you can also fold in 1/2 c of walnuts or pecans at this time.) Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
- For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter.
- Bake at 350 degrees for 60 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 184.4, Fat 4.2, SaturatedFat 1.1, Cholesterol 13.8, Sodium 200.1, Carbohydrate 34.7, Fiber 0.7, Sugar 21.1, Protein 2.4
STREUSEL RHUBARB BREAD
This is a delicious way to enjoy the abundant rhubarb in my yard! I like to slice off a piece for breakfast with my coffee. You can use a combination of flour to adjust the texture and nutrition of this bread. I like heartier flour such as bread flour or wheat flour, and find that the texture improves on the 2nd day.
Provided by Love6381
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 32 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan.
- For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
Nutrition Facts : Calories 180, Fat 8.5, SaturatedFat 2.2, Cholesterol 11.8, Sodium 123.9, Carbohydrate 24.3, Fiber 1.1, Sugar 14, Protein 2.5
STREUSEL RHUBARB BREAD
This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. 'My family asks me to make it time and time again,' she comments.
Provided by Allrecipes Member
Time 1h20m
Yield 32
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
- For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 21.6 g, Cholesterol 7.1 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 116.3 mg, Sugar 13.7 g
RHUBARB BREAD
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
GERMAN RHUBARB STREUSEL CAKE
Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.
Provided by selbstversorgerin
Categories World Cuisine Recipes European German
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
- Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
- Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g
CINNAMON STREUSEL RHUBARB BREAD
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F In a mixing bowl combine butter and brown sugar. Add egg and mix well, then scrape bowl. Slowly add buttermilk until fully incorporated. Add flour 1/2 cup at a time, mixing well after each time. Add salt and baking soda, mix then scrape sides of bowl. Gently stir in rhubarb. Pour mixture into 2 small bread pans. In a separate bowl combine white sugar, cinnamon and pecans. Sprinkle pecan mixture on top of bread loaves. Bake for 30 - 40 minutes or until toothpick comes out clean from loaf. Let cool for 5 minutes in pan before flipping onto a wire rack to fully cool. Enjoy with butter or by itself.
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