Prep 20 mins
Cook 50 mins
If you have an abundance of rhubarb and don't know what to do with it before you loose it, you may want to try this bread! The bread keeps in the freezer up to 3 months so you can savor the sweet-tart treat long after rhubarb season is over!
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 slightly beaten egg
- 1 1⁄3 cups packed brown sugar
- 1 (8 ounce) carton plain low-fat yogurt
- 1⁄2 cup all-bran cereal, flakes
- 1⁄3 cup applesauce
- 1⁄4 cup cooking oil
- 2 cups finely chopped fresh rhubarb
- 1⁄4 cup packed brown sugar
- 1⁄4 cup rolled oats
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons melted butter
- Grease the bottom and 1/2" up the sides of 2 8X4X2" loaf pans; set aside.
- In a large bowl stir together the flour, baking soda, salt and cinnamon, set aside In a medium bowl stir together the egg, brown sugar, yogurt, cereal flakes, applesauce, and oil.
- Add egg mixture all at once to flour mix.
- Stir just until combined.
- Gently stir in rhubarb.
- In a small bowl stir together streusal topping ingredients: brown sugar, rolled oats, flour, ground cinnamon and melted butter together.
- Spread batter into prepared pans.
- Sprinkle with streusal topping.
- Bake in a 350F oven for 50 minutes or until a wooden toothpick inserted near centers comes out clean.
- Cool in pans on a wire rack for 10 minutes.
- Remove from pans.
- Cool completely on wire racks.
- Wrap and store one loaf overnight for easier slicing.
- Wrap remaining loaf in moisture and vaporproof wrap or place in a slef-sealing freezer bag.
- Label and freeze up to 3 months.
- To serve frozen loaf: Thaw frozen wrapped rhubarb bread at room temperature.