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Streusel Rhubarb Bread

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."
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Ingredients

1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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Directions

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  1. 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.
  2. 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.

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Reviews

Read all reviews 72
  1. 91 Ratings

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Most helpful positive review

An outstanding, perfect recipe resulting in an outstanding, perfect bread. I made no changes nor will I in the future. The bread is incredibly moist, with just the right balance of sweetness and...

Most helpful critical review

This is the first All Recipes recipe I have ever rated less than five stars. I'm giving it three stars only because it can be repaired, otherwise I would have given it one. The only thing I int...

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An outstanding, perfect recipe resulting in an outstanding, perfect bread. I made no changes nor will I in the future. The bread is incredibly moist, with just the right balance of sweetness and...

This is the first All Recipes recipe I have ever rated less than five stars. I'm giving it three stars only because it can be repaired, otherwise I would have given it one. The only thing I int...

This is amazing bread - it changed my life for the better! Thanks you! In an attempt to lower calories and fat, I used 1/4 oil and 1/3 applesauce instead of the 1/2 cup oil and I used 1 Tbsp vin...

Very good, I took a loaf to work and it was gone before lunch time. I didn't change the recipe, but I did do my usual quick-bread specialty: after greasing the loaf pans I dusted them generously...

I have no doubt this is absolutely delicious as written, but I did deviate a bit. I used half whole-wheat pastry flour, 2 full cups rhubarb, and a cup of finely chopped pecans. I also added mo...

I live in Alaska, and I have tons of rhubarb growing in my garden. I found this recipe last night because I didn't want the rhubarb going to waste. I made the recipe as is and it was delicious...

This is the best rhubarb bread recipe my family has ever tried! Two days after baking my first batch I had to bake a second double batch because it got eaten so quickly. We even tried it warm ...

This is a super moist bread. The topping is soooo good, and I like the little crunch that you get with it. Will definitely make again! UPDATE: Yesterday I made this with half white half wheat fl...

Loved this bread, to make it a little healthier I substituted applesauce for the oil. Changed the texture slighty, but not the taste.

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