Tuesday, May 8, 2012

Streusal Rhubarb Bread

This recipe came from one of my good friends in high school. Her mom made it for me once, I got the recipe, and have been making it ever since! The sweet spicyness of the bread is only enhanced by the tartness of the soft rhubarb - truly delicious! Warm with a little pad of butter...heavenly. I like to serve this with a nice pot of tea!

Streusal Rhubarb Bread

1 1/2 c. packed brown sugar
1/2 c. oil
1 egg
1 c buttermilk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
1 1/2 c. chopped rhubarb (2c. if you want more twang!)

1/2 c. sugar
1 tsp. cinnamon
1 Tbs. cold butter

Preheat oven to 350 degrees. Grease two 8 x 4 x 2" loaf pans or three small pans.

In a large bowl, mix brown sugar and oil thoroughly. Add the egg and beat to combine. Slowly add in the buttermilk and vanilla.

In a medium bowl, combine flour, soda, and salt.

Slowly add the flour mixture to the sugar and milk mixture making sure to combine well, but don't over-mix. When all combined, fold in the rhubarb.

In a small bowl, combine the topping ingredients (sugar, cinnamon, and butter) and cut them together with a fork until it resembles small sand pebbles.

Pour batter evenly in the prepared pans and top it with the struesel topping. Place in the center of the oven and bake 60-65 min for large pans, or 40-45 min for small pans. When done, remove and let cool on racks for 10 min., then remove from pans and cool completely.

Delicious warm (a bit harder to slice since it isn't cool) with butter or reheated, also delicious room temperature and cool!


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