Tuesday, May 17, 2005

Rhubarb Streusel Bread

Rhubarb Streusel Bread (Adapted from Land O Lakes)

For the streusel

2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1 1/2 teaspoons cinnamon
pinch salt

For the batter

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon fresh grated orange zest
2 large eggs
1/3 cup fresh orange juice
1 teaspoon vanilla
1 1/2 cups 1/4" diced fresh rhubarb

To prepare streusel

In a small bowl, add sugars, flour, butter, cinnamon and salt - stir until mixture is moistened.

To prepare the batter

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, salt and baking soda.

In a large mixing bowl, beat together butter, sugar and zest until very creamy. Beat in eggs, one at a time, mixing until well combined after each. Mix in orange juice and vanilla - it will look curdled, but that is ok. Add dry ingredients and stir just until combined. Fold in rhubarb.

Scoop half of the batter into an 8" x 4" loaf pan coated with cooking spray. Scatter half of the streusel mixture over the batter, gently pressing down to adhere. Scoop remaining batter on top. Scatter remaining streusel over the top, gently pressing down to adhere.

Place pan into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and set pan on a wire rack to cool for 10 minutes, then remove bread from the pan and let cool completely.

Makes about 12 servings.

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  1. This sounds amazing! I am always looking for new ways to use my rhubarb - and since it is ready to start harvesting, this is on my list for weekend baking! Thanks!

  2. Wendy - I hope you enjoy the bread!