Rhubarb Streusel Bread

My boys love breads for breakfast, and it can't get much easier for this mama! This is one of our new favorites that solved a rhubarb overload issue this past spring.

Rhubarb Streusel Bread

Prep time: 20-30 minutes, 1 hour to bake
Makes 2 loaves

Ingredients

• 1-1/2 cups packed brown sugar
• 1/2 cup oil
• 1 egg
• 1 cup buttermilk (make your own by adding 1 Tbsp. of lemon juice or white vinegar to one cup of milk and letting it sit at room temp for 5-10 minutes)
• 1 tsp. vanilla extract
• 2-1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1-1/2 cups chopped fresh or frozen rhubarb
• 1/2 cup chopped walnuts or pecans (optional-we didn't use any)

Topping

• 1/2 cup brown sugar
• 1/4 tsp. cinnamon
• 1 Tbsp. room temp butter

In a large bowl combine brown sugar and oil. Beat in egg, and then buttermilk and vanilla. Combine flour, baking soda and salt; stir into brown sugar mixture until just combined. Fold in rhubarb (and nuts if you're a nutty person). Pour into two greased loaf pans.

For topping, combine sugar, butter and cinnamon in a small bowl until crumbly. Sprinkle over batter.

Bake at 350° for 60-65 minutes until a toothpick inserted near the center of loaves comes out clean. Cool for 10 minutes in pans before transferring to wire racks to cool. Loaves will crumble if you skip this step! (See first photo above of mangled loaf!)

Cut with a serrated knife and enjoy!