June 29, 2010

Streusel Rhubarb Loaf

After making strawberry-rhubarb pie, my husband has discovered that he loves cooked rhubarb. Always looking for new ingredients, I was happy to oblige and find something new to make. I found this recipe for rhubarb loaf and on www.allrecipes.com, it was getting rave reviews. 

I already had the buttermilk on hand for my recent buttermilk pancakes, so I gave this a whirl and it was worth it! It made two loaves, and I had every intention of giving one full loaf to my mom, but it didn't last long in our house and she only got a couple of slices. Sorry Mom, but hope you loved it as much as we did!


  • 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 tsp ground cinnamon
  • 1 tbsp cold butter


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 degrees F 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.

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