Reviewed: May 14, 2012

Love this! I didnt change a thing, this recipe is great for using up rhubarb. Even the kids liked it. I added some strawberries to my second batch also and it was delicious!

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Living In: Minneapolis, Minnesota, USA

Reviewed: May 7, 2012

SUPER! Do not change a thing...you will love it.

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Reviewed: Jan. 6, 2012

Everyone loved this bread. Easy to make and so delicious. Only change I made was to use brown and white sugar in the topping and added a little more butter to topping mixture.

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XROSS

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

I read the "life altering" review and knew I HAD to try this recipe! I used olive oil because I didn't have anything else, and the bread was wonderful. Thanks!

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REDSONJA92

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Aurora, Colorado, USA

Reviewed: Sep. 20, 2011

Absolutely delicious!!! I used half almond extract and half vanilla. I only have 1 loaf pan so I baked this in a 9 x 13 pan for 35 mins at 350 as recommended by some reviewers. Also had to sub margarine for the butter in the streusel topping as I was out. Worked great. Will definitely make this again. I used thawed frozen rhubarb and didn't bother draining. I had no problems with the batter.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 11, 2011

I don't normally cook with rhubarb, so perhaps I just got a bad/especially bitter batch of rhubarb, but I followed the recipe exactly and the bread turn out really bad. The bread was so sour/bitter and the streusel top was way too sweet. The favors where so different that they couldn't balance each other out. The bread itself was a fine consistency and perhaps if it was made with another fruit instead of rhubarb it would probably be way better.

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mjg22

Reviewed: Jul. 18, 2011

This was such a moist and flavorful loaf, will definitely make again. I used one 9x5 loaf pan cause i don't have two 8x4 ones, so i preheated to oven to 325 instead and it took about 1 hour 20 minutes to bake. The crust was perfect, not too brown, and the cinnamon sugar on top was just the right crunch. Definitely a keeper!

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D Stickles

Cooking Level: Expert

Reviewed: Jun. 22, 2011

Turned out moist and delicious. Mmmm Mmmm Good.

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Cathy

Reviewed: Jun. 17, 2011

Good flavor, good texture. I added about 1/4 cup Brown Sugar to the streusel topping. I wouldn't change a thing. This recipe is going into my Box. Even my picky 4 yr. old granddaughter liked it. Thanks Irene.

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