Rhubarb Streusel Bread

Quick Info

Breakfast, Snack/Appetizer Bakery Over 30 min 8+


Rhubarb Streusel Bread


©2002 Land O'Lakes, Inc.



  • 1 cup sugar
  • 1/2 cup LAND O LAKES® Butter, softened
  • 1/3 cup orange juice
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups fresh rhubarb, sliced 1/4-inch *


  • 2 Tbsp. sugar
  • 2 Tbsp. firmly packed brown sugar
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. LAND O LAKES® Butter, melted
  • 1 1/2 tsp. ground cinnamon


Heat oven to 350 degrees F. Grease bottom only of 8x4-inch loaf pan; set aside.

Combine 1 cup sugar and 1/2 cup Land O' Lakes® Butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt just until moistened. Gently stir in rhubarb. (Batter will be thick.)

Reserve 1 1/2 cups batter. Spoon remaining batter into prepared pan. Combine all streusel ingredients in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spoon reserved batter into pan; top with remaining streusel. Press streusel into batter.

Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

*Substitute 1 1/2 cups frozen rhubarb, thawed.

TIP: Bread can be baked in greased 9x5-inch loaf pan. Bake for 60 to 65 minutes.

TIP: This is a great make-ahead bread as the flavors are almost better the second day. Once loaf is completely cooled, wrap in aluminum foil and refrigerate. This bread also freezes well.

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