Easy & Delicious Rhubarb Bread with Sweet Streusel Topping
After successfully baking what many considered a superb rhubarb pie, I found myself with a few leftover stalks of fresh rhubarb. Rather than letting them go to waste, I decided to experiment with a quick bread recipe, and thus, this delightful rhubarb bread was born. It’s a wonderful way to utilize that seasonal bounty and create something truly special with minimal effort.
The Unique Charm of Chopped Fresh Rhubarb Bread
I must admit, before trying this recipe, I hadn’t fully appreciated the potential of rhubarb in a quick bread. It turns out, it’s a pleasant surprise that I’m thrilled to share! The chopped rhubarb doesn’t just add a beautiful color; it partially dissolves into the bread while baking, creating pockets of soft, tart flavor that perfectly complement the subtle sweetness of the loaf. This unique tartness is beautifully balanced by a hint of orange zest, which melds seamlessly with the rhubarb, preventing any overwhelming citrus notes. Much like a classic rhubarb pie, this bread possesses a distinctive flavor profile that seems to captivate a wide range of palates. My small tasting panel of three, which for me constitutes a broad audience, gave it enthusiastic reviews! If you have fresh rhubarb on hand, this recipe is an absolute must-try.
Finding the Perfect Loaf Pan for Your Rhubarb Bread
While the standard loaf pan size these days often measures 9×5 inches across the top, this particular recipe is designed to fit perfectly into a slightly smaller 8×4 inch loaf pan. This size, which typically holds about 6 cups, helps create a beautifully shaped and nicely risen loaf that’s dense yet moist. Unfortunately, true 8×4 inch loaf pans that measure 8 inches by 4 inches across the top are becoming increasingly difficult to find. Many pans advertised as “8×4 inches” actually measure 8½ by 4½ inches across the top, tapering down to 8×4 inches at the bottom.
Don’t fret if you can’t find an exact 8×4 inch pan! Disposable foil pans often come in a true 8×4 inch size and work wonderfully for this recipe. Alternatively, you can certainly use any loaf pan you already own. If you opt for a larger 9×5 inch pan, simply anticipate a slightly shorter, wider loaf. The baking time might also vary slightly, so keep a close eye on it and use the toothpick test for doneness. Regardless of the pan size, ensure it’s properly greased and floured to prevent sticking, and fill it no more than two-thirds full to allow for proper rising.
The Delightful Crunch of Streusel Topping
What elevates this rhubarb bread from simply delicious to absolutely irresistible is the addition of a simple yet spectacular streusel topping. Streusel, a crumbly mixture typically made from flour, sugar, and butter, adds an incredible textural contrast to the soft, moist bread. As it bakes, the streusel turns golden brown and creates a sweet, buttery crunch on top of the loaf, complementing the tartness of the rhubarb beautifully. It’s an easy addition that brings a gourmet touch to this rustic bread, making each bite a delightful experience. The hint of cinnamon in the streusel also enhances the overall warmth and coziness of the flavor profile, marrying all the elements together perfectly.
Rhubarb: A Star Ingredient for Spring and Summer Baking
Rhubarb is truly a springtime marvel, signaling the start of warmer weather and fresh harvests. Its vibrant pink and green stalks are a feast for the eyes and the palate. Though often treated as a fruit in culinary applications, rhubarb is botanically a vegetable, prized for its intensely tart flavor. This distinct tartness is precisely what makes it an exceptional ingredient in baking, as it cuts through sweetness and adds a bright, refreshing dimension to desserts and quick breads like this one. Rhubarb is also packed with dietary fiber, vitamin K, and antioxidants, making it not only delicious but also a wholesome addition to your diet.
When selecting rhubarb, look for firm, crisp stalks that are bright in color. While the redder stalks are often perceived as sweeter, the color actually varies by cultivar and doesn’t always indicate ripeness or sweetness. Remember, only the stalks are edible; the leaves contain oxalic acid and are toxic, so they should always be discarded before use. This bread recipe brilliantly showcases rhubarb’s versatility beyond pies and crumbles, proving it can shine just as brightly in a tender, moist loaf.
Baking Tips for a Perfectly Moist Rhubarb Bread
Achieving a perfectly moist and flavorful rhubarb bread is simpler than you might think with a few key tips:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can develop the gluten in the flour too much, resulting in a tough, dry bread. A few lumps in the batter are perfectly fine.
- Fresh Ingredients: Using fresh rhubarb is key for the best flavor and texture. Ensure your buttermilk is fresh, as it contributes significantly to the bread’s moistness and tender crumb.
- Pan Preparation is Crucial: Properly grease and flour your loaf pan. This prevents sticking and ensures your beautiful loaf comes out intact. A non-stick spray followed by a light dusting of flour works wonders.
- Accurate Measurements: Baking is a science, so precise measurements, especially of flour, salt, and baking soda, are important for the best results. Using a kitchen scale for flour (5.7 oz for 1 ¼ cups) can be very helpful.
- Check for Doneness: The suggested baking time is a guideline. Ovens can vary, so always rely on visual cues and the toothpick test. Insert a toothpick into the center of the loaf; it should come out clean (or with a few moist crumbs, but no wet batter). A meat thermometer reading 210 degrees F in the center is also an excellent indicator.
- Proper Cooling: Allow the bread to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This prevents the bottom from becoming soggy and helps the loaf retain its shape. Slicing too early can also cause the bread to crumble.
Creative Variations & Serving Suggestions
While this rhubarb bread is fantastic as written, don’t hesitate to get creative with variations:
- Nutty Additions: Fold in ½ cup of chopped walnuts or pecans with the rhubarb for added crunch and flavor.
- Chocolatey Twist: For a sweeter loaf, add ½ cup of white chocolate chips or even dark chocolate chips.
- Spice It Up: Enhance the warm spices by adding a pinch of nutmeg or cardamom to the dry ingredients. A little grated fresh ginger can also add a delightful zing.
- Fruity Companions: A handful of dried cranberries or chopped strawberries can be mixed in with the rhubarb for an extra burst of fruitiness.
This rhubarb bread is incredibly versatile when it comes to serving. Enjoy a slice plain for a simple, satisfying snack, or elevate it with a spread of softened butter. It pairs wonderfully with your morning coffee or afternoon tea. For a more decadent treat, serve it warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a light cream cheese frosting. It also makes a thoughtful gift for friends and neighbors.
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Full Recipe Details
Rhubarb Bread With Streusel Topping
Cookie Madness
Pin Recipe
Ingredients
- 1 ¼ cups all-purpose flour (5.7 oz)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons lightly beaten egg
- ¾ cup light brown sugar (5.25 oz)
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- ¾ cup chopped rhubarb
- 1 teaspoon orange zest
For the Streusel Topping:
- 2 ½ tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons granulated sugar
- Pinch of cinnamon
- 1 tablespoon butter (melted and cooled, salted butter works great)
Instructions
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Preheat your oven to 325 degrees F (160 degrees C). Thoroughly grease and flour an 8×4 inch (6-cup capacity) loaf pan. This ensures your bread won’t stick.
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In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Set this dry mixture aside.
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In a separate larger mixing bowl, whisk together the 2 tablespoons of lightly beaten egg, light brown sugar, vegetable oil, and vanilla extract until well combined and smooth.
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Gradually add the reserved flour mixture and the buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Stir just until the ingredients are combined. Be careful not to overmix; a few lumps are fine.
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Gently fold in the chopped rhubarb and orange zest into the batter. Once combined, spread the batter evenly into your prepared loaf pan.
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Topping: In a small bowl, combine the 2½ tablespoons of flour, 1 tablespoon of brown sugar, 2 teaspoons of granulated sugar, and a pinch of cinnamon. Add the melted and cooled butter, then stir with a fork or your fingertips until the mixture is crumbly. Sprinkle this delicious streusel topping evenly over the top of the loaf batter in the pan.
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Bake for approximately 45-55 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean. Alternatively, the internal temperature of the bread should register 210 degrees F (99 degrees C) when checked with a meat thermometer. Let the loaf cool in the pan for about 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely. Serve when cool, or wrap tightly in plastic wrap and freeze for up to 3 months for later enjoyment.
Indulge in Homemade Rhubarb Bread
There’s something incredibly satisfying about baking homemade bread, and this rhubarb bread with its delectable streusel topping is no exception. It’s a testament to how simple ingredients can come together to create a truly comforting and memorable treat. Whether you’re enjoying it for breakfast, as a coffee break snack, or a light dessert, its unique tart-sweet flavor and tender crumb are sure to impress. Don’t let the short rhubarb season pass you by without trying this recipe. It’s an ideal way to celebrate the bounty of spring and summer, filling your home with the inviting aroma of freshly baked goodness. We hope you enjoy making and sharing this wonderful quick bread as much as we do!