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.
Course Bread, Breakfast, Dessert
Cuisine American
Keyword apple cake, cake, dessert, streusel, quick bread, rhubarb
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.