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rhubarb bread

Rhubarb Bread With Streusel Topping

Rhubarb bread baked in an 8x4 inch loaf pan and topped with an easy streusel. This recipe makes a small but nicely shaped loaf. If you have two 8x4 inch pans, feel free to double it.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Author Cookie Madness


  • 1 1/4 cups all-purpose flour 5.7 oz
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons lightly beaten egg
  • 3/4 cup light brown sugar 5.25 oz
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3/4 cup chopped rhubarb
  • 1 teaspoon orange zest


  • 2 1/2 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 2 teaspoons granulated sugar
  • Pinch of cinnamon
  • 1 tablespoon butter melted and cooled (I used salted)


  • Preheat oven to 325 degrees F. Grease and flour an 8x4 inch (6 cup capacity) loaf pan
  • Whisk the flour, salt and baking soda together in a bowl and set aside
  • In a mixing bowl, whisk together the 2 tablespoons of egg, brown sugar, oil, and vanilla.
  • Add the flour mixture and buttermilk alternately to the sugar mixture, stirring just until combined.
  • Stir in rhubarb and orange, then spread the batter in the prepared loaf pan.
  • Topping: In a bowl, combine the flour, sugars and cinnamon. Add the butter and stir until crumbly. Sprinkle over top of the loaf.
  • Bake for for 45-55 minutes, until a toothpick inserted into center of a loaf comes out clean or a meat thermometer registers 210 degrees. Let the loaf cool for about 40 minutes in the pan, then carefully remove from the pan and let cool completely. Serve when cool, or wrap tightly in plastic wrap and freeze until ready to serve.