Monday, June 2, 2014

Streusel Rhubarb Bread/ Muffin Recipe


Streusel Rhubarb Bread/Muffin Recipe

I found this recipe on the Taste of Home site.

I made 18 muffins instead of bread as they can freeze and I can also share. Everyone seems to like them. I baked for 40 minutes in 350* oven. I used fresh rhubarb from my garden.
Streusel Rhubarb Bread Recipe
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 32 servings


  •   1-1/2 cups packed brown sugar
  •   1/2 cup canola oil
  •   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
  •   TOPPING:
  •   1/2 cup sugar
  •   1/4 teaspoon ground cinnamon
  •   1 tablespoon cold butter

Nutritional 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.


  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.
  2. For topping, in a small bowl, combine the sugar, cinnamon and butter until crumbly; sprinkle over batter.
  3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
  4. 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.
Originally published as Streusel Rhubarb Bread in Quick Cooking 

1 comment:

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