Rhubarb Streusel Quick Bread

This Rhubarb Streusel Quick Bread is a wonderful and easy treat that’s filled with fresh rhubarb flavor and boasts a sweet crunchy topping. It’s a quick bread recipe you’ll be making again and again.

Rhubarb Streusel Quick Bread:

It’s rhubarb season! One of my favorite times of the year. Who’s with me?

Over on my Instagram stories, I recently asked if people liked or disliked rhubarb, and I was shocked at how many people responded by saying that they’ve never tried it. What!?

If you fall into that category, you’re in luck because I have several rhubarb-based recipes here on Inspired by Charm for you to try. (You can find the full collection HERE.) If you’re looking for something simple and delicious, I would suggest starting right here with this Rhubarb Streusel Quick Bread.

I will forever be a fan of quick bread recipes. Why? I love how simple they are to make. (Typically you don’t even need a mixer.) I also love how versatile they are. You can serve them for breakfast, brunch, an afternoon snack, or even dessert after dinner.

This Rhubarb Streusel Bread is no exception. Plus, it gives me another way to use one of my favorite seasonal ingredients. In fact, this year my mom gave me a piece of her rhubarb plant which used to be my grandparent’s rhubarb plant. Odds are this plant is older than I am. I’m so honored to have a piece to grow in my own garden and be able to use its harvest in my kitchen for years to come.

One final thing (and I did mention this in the recipe card below), the walnuts are optional. When I was younger, I was never a fan of nuts in quick breads, but have now come to appreciate and enjoy them. I especially love them in this recipe as they add such a wonderful nutty flavor and crunch. However, the recipe will work just as nicely if you opt to leave the walnuts out.

And with all of that out of the way, let’s get into the recipe.

How to Make Rhubarb Streusel Quick Bread:

Begin by preheating your oven to 350 degrees F. Grease and flour two 8×4 loaf pans. Set aside. (Though not necessary, you can also line your pans with parchment paper as I did here. This makes removing the bread easier.)

In a large bowl, whisk together the brown sugar and oil. Then, whisk in the egg. Next, whisk in the buttermilk and vanilla. (For your convenience, I’ve shared the full recipe with ingredients in a printable recipe card below.)

In a separate bowl, whisk together the flour, baking soda, and salt. Add this mixture to the brown sugar mixture and stir until almost combined. Add in the rhubarb and walnuts and fold them into the batter.

For the streusel, add the sugar, flour, butter, cinnamon, and salt into a small bowl. Mix with a small whisk or fork until the mixture resembles coarse crumbs.

Use half of your prepared batter to start filling the two prepared baking pans. Then, sprinkle half of the streusel mixture over the batter in the two pans.

Divide the remaining batter between the two loaf pans, then sprinkle each with the remaining streusel mixture.

Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.

Cool for at least 10-15 minutes before removing from the pan.

Slice with a serrated knife. Serve plain or top with butter and/or strawberry preserves.

It’s that easy! The resulting bread is so yummy. It’s so good that I ended up eating an entire loaf by myself in a matter of two days. I had to freeze the second loaf to keep myself from starting to dig into it. (And yes, this freezes beautifully.)

I love this Rhubarb Streusel Quick Bread with nothing added to it. It’s so good it doesn’t need anything else. However, if you want to, some butter and/or strawberry preserves are a delicious complement.

Curious about my kitchen supplies and my favorite kitchen tools? I wrote a post sharing them all you can find that HERE.

Looking for more quick bread recipes? These are a few of my favorites:

• Cinnamon Sour Cream Bread
• Lemon and Blueberry Bread
• Really Good Pumpkin Bread
• Trader Joe’s Pancake Bread

That’s it for today, friends! Thank you for joining me and happy baking!

Rhubarb Streusel Quick Bread Recipe:

Rhubarb Streusel Quick Bread

This Rhubarb Streusel Quick Bread is a wonderful and easy treat that's filled with fresh rhubarb flavor and boasts a sweet crunchy topping. It's a quick bread recipe you'll be making again and again.

5 from 2 votes

Print Pin Rate

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: apple cake, cake, dessert, streusel, quick bread, rhubarb

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 20 slices

Calories: 229kcal

Ingredients

• 1 1/2 cups packed brown sugar
• 1/2 cup canola oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chopped rhubarb
• 1/2 cup chopped walnuts*

Streusel

• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 1 teaspoon cinnamon
• pinch of salt

Instructions

• Begin by preheating your oven to 350 degrees F. Grease and flour two 8x4 loaf pans. Set aside. (Though not necessary, you can also line your pans with parchment paper as I did here. This makes removing the bread easier.)
• In a large bowl, whisk together the brown sugar and oil. Then, whisk in the egg. Next, whisk in the buttermilk and vanilla.
• In a separate bowl, whisk together the flour, baking soda, and salt. Add this mixture to the brown sugar mixture and stir until almost combined. Add in the rhubarb and walnuts and fold them into the batter.
• For the streusel, add the sugar, flour, butter, cinnamon, and salt into a small bowl. Mix with a small whisk or fork until the mixture resembles coarse crumbs.
• Use half of your prepared batter to start filling the two prepared baking pans. Then, sprinkle half of the streusel mixture over the batter in the two pans.
• Divide the remaining batter between the two loaf pans, then sprinkle each with the remaining streusel mixture.
• Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for at least 10-15 minutes before removing from the pan.
• Slice with a serrated knife. Serve plain or top with butter and/or strawberry preserves.

Notes

*The walnuts are optional. However, I really love the nutty crunch they add to this recipe.

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 192mg | Potassium: 108mg | Fiber: 1g | Sugar: 22g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg