Description
This Sweet Rhubarb Bread with Streusel Topping combines tart rhubarb with a moist, tender bread and a crunchy cinnamon streusel. It's a perfect treat for spring or anytime you want a fruity, fragrant quick bread with a delightful texture contrast.
Ingredients
For the Streusel Topping
- 2 1/4 cups all-purpose flour (King Arthur recommended)
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup cold butter, cut into 1/2-inch cubes
For the Rhubarb
- 4 cups rhubarb, sliced into 1/2-inch thick pieces
- 1 1/2 tbsp sugar
For the Sweet Bread
- 1 cup butter (unsalted, Kerrygold recommended)
- 2 1/4 cups brown sugar
- 2 tsp vanilla extract
- 4 eggs, room temperature (about 70°F)
- 4 cups all-purpose flour
- 1 1/2 tsp salt
- 2 1/4 tsp baking soda
- 2 tsp baking powder
- 2 cups buttermilk
- 1/4 tsp ground nutmeg
Instructions
- Prepare the Streusel Topping: In a medium bowl, combine 2 1/4 cups flour, 3/4 cup brown sugar, 1 tsp cinnamon, and 1/2 tsp salt. Cut in 1 cup cold butter cubes with a pastry cutter or fingers until mixture resembles coarse crumbs. Set aside.
- Prep the Rhubarb: Toss 4 cups sliced rhubarb with 1 1/2 tbsp sugar in a bowl. Set aside to macerate while preparing the batter.
- Mix the Wet Ingredients: In a large mixing bowl, cream together 1 cup butter and 2 1/4 cups brown sugar until light and fluffy. Beat in 4 eggs one at a time, then add 2 tsp vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together 4 cups flour, 1 1/2 tsp salt, 2 1/4 tsp baking soda, 2 tsp baking powder, and 1/4 tsp ground nutmeg.
- Mix Batter: Alternately add dry ingredients and 2 cups buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fold in Rhubarb: Gently fold the macerated rhubarb into the batter, distributing evenly without breaking the pieces.
- Assemble the Bread: Pour the batter into a greased or parchment-lined loaf pan(s). Evenly sprinkle the prepared streusel topping over the batter.
- Bake: Bake at 350°F (175°C) for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.
- Cool: Remove from oven and allow bread to cool in pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Using cold butter in the streusel topping helps create a crumbly, crunchy texture.
- Room temperature eggs ensure better incorporation into the batter.
- Buttermilk adds moisture and a tender texture; if unavailable, mix milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes.
- Be careful not to overmix batter to keep the bread light and fluffy.
- Rhubarb's tartness balances the sweetness of the bread and streusel.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Slice the bread after it is completely cooled to prevent crumbling.
