Sunday, June 15, 2008

Steusel Rhubarb Bread

I made a couple of batches of Rhubarb bread with this recipe I found on Taste of Home website. I have company coming so I have several loves that are now in the freezer.
Streusel Rhubarb Bread

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.

TIME: Prep: 20 min. Bake: 1 hour + cooling
1-1/2 cups packed brown sugar
1/2 cup vegetable 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 or margarine
Directions: In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. For topping, in a bowl, combine 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.

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