Buttermilk Rhubarb Bread with Cinnamon Streusel Topping
Rhubarb bread is a great way to use garden fresh rhubarb, it is a sweet, tangy, tender and tasty quick bread with a light, buttery cinnamon streusel crunch topping. Makes enough to share with a friend too!
Preheat the oven to 325° F 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 the same bowl or a smaller bowl, combine crumb streusel crunch topping ingredients, sugar, cinnamon and butter and 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 brown sugar, oil, eggs and buttermilk, until smooth.
Add in all purpose flour, vanilla extract, salt and baking soda, just until combined, scrape the sides of bowl if needed. Fold in diced rhubarb and chopped walnuts 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 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
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 Adjustments | No ingredient adjustments necessary; increase oven temp to 350°F.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.
STORAGE TIPS
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!