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.

Leona

www.mnleona.blogspot.com

Streusel Rhubarb Bread Recipe

http://www.yummly.com/recipe/external/Streusel-Rhubarb-Bread-TasteOfHome

 

TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling

MAKES: 32 servings

Ingredients

• 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

• 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.

Directions

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