Streusel Rhubarb Bread

By newbaucher

This tender bread from Irene Sankey of Stevens Point, Wisconsin has a sweet crunchy topping and great rhubarb taste. "My family asks me to make it time and time again," she comments.

Ingredients

• TOPPING:
• 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
• 1-1/2 cups chopped fresh or sliced frozen rhubarb
• 1/2 cup chopped walnuts or pecans
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter

Preparation

Step 1

In a large bowl, combine brown sugar and oil. Beat in egg. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased 8-in. x 4-in. loaf pans.
For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife. Yield: 2 loaves (16 slices each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.


Nutrition Facts: 1 serving (1 slice) equals 138 calories, 5 g fat (1 g saturated fat), 8 mg cholesterol, 131 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.