Rhubarb Streusel Bread
Heather Frederick
ingredients
Bread Ingredients- 1 cup sugar
- 1/2 cup butter, softened*
- 1/3 cup orange juice
- 2 eggs
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1/4 tsp baking soda
- 1/4 tsp. salt
- 1 1/2 cups sliced fresh rhubarb**
- 2 Tbs. sugar
- 2 Tbs. firmly packed brown sugar
- 1 Tbs. all purpose flour
- 1 Tbs. butter, melted
- 1 1/2 tsp. ground cinnamon
directions
- 1
Heat oven to 350°. Grease and flour 8x4 inch loaf pan.
- 2
Combine 1 cup sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs.
- 3
Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt by hand just until moistened. Gently stir in rhubarb. (Batter will be thick.)
- 4
Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan. Combine all streusel ingredients in small 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.
- 5
Bake for 65 - 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
notes
*Substitute soft baking butter with canola oil right from the refrigerator. **Substitute 1 1/2 cups frozen rhubarb, thawed.
Source: Heather Frederick
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