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Overhead view of a delicious Buttermilk Rhubarb Bread loaf, partly sliced to show the pink rhubarb pieces and crumbly topping.
Daniel

Buttermilk Rhubarb Streusel Loaf

This moist and tender quick bread showcases the delightful tartness of fresh rhubarb, balanced by a hint of sweetness and a delicate tang from buttermilk, all crowned with a buttery cinnamon streusel. A perfect treat for breakfast or an afternoon snack.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp ground cinnamon (optional)
  • 4 tbsp unsalted butter cold, cubed
For the Rhubarb Mixture
  • 1 1/2 cups fresh rhubarb chopped into 1/2-inch pieces
  • 1/4 cup granulated sugar
  • 1 tbsp all-purpose flour
For the Buttermilk Rhubarb Bread
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring Cups
  • Measuring Spoons
  • Cutting board
  • Sharp knife
  • Wire Rack

Method
 

Prepare Oven & Loaf Pan
  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, tapping out any excess flour. Set aside.
Make the Streusel Topping
  1. In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon (if using). Add the cold, cubed unsalted butter. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
Prepare the Rhubarb Mixture
  1. In a medium bowl, combine the chopped fresh rhubarb with 1/4 cup granulated sugar and 1 tablespoon all-purpose flour. Toss gently to coat the rhubarb. This helps prevent the rhubarb from sinking to the bottom of the bread. Set aside.
Combine Dry Ingredients
  1. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Make sure there are no lumps and the ingredients are well combined. Set aside.
Combine Wet Ingredients
  1. In another medium bowl, whisk together the melted and cooled 1/2 cup unsalted butter with 1 cup granulated sugar until smooth. Add the 2 large eggs, one at a time, whisking well after each addition. Stir in the 1 teaspoon vanilla extract and 1/2 cup buttermilk until just combined.
Mix Batter
  1. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to a tough bread.
  2. Gently fold in the prepared rhubarb mixture until evenly distributed throughout the batter.
Bake the Bread
  1. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the top of the batter.
  2. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached (not wet batter). If the streusel starts to brown too quickly, you can loosely tent the pan with aluminum foil for the last 15-20 minutes of baking.
Cool and Serve
  1. Let the bread cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Slicing while warm can cause it to crumble.
  2. Serve warm or at room temperature. Enjoy your delicious Buttermilk Rhubarb Streusel Loaf!

Notes

Store leftover bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or warm gently.