Streusel Rhubarb Bread

Submitted by Love6381

"This is a delicious way to enjoy the abundant rhubarb in my yard! I like to slice off a piece for breakfast with my coffee. You can use a combination of flour to adjust the texture and nutrition of this bread. I like heartier flour such as bread flour or wheat flour, and find that the texture improves on the 2nd day."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Yields: 1 Loaf
• Serves: 32

ingredients

• For the bread

• 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 bread flour
• 2 tablespoons flax seeds
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups chopped rhubarb
• 1⁄2 cup chopped walnuts or 1/2 cup pecans

• For the streusel topping

• 1⁄2 cup all-purpose flour
• 1⁄2 cup packed brown sugar
• 1⁄2 cup chopped toasted nuts
• 1⁄2 teaspoon ground cinnamon
• 6 tablespoons softened butter

directions

1. In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan.
2. For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 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.