My mum brought me a big bag of rhubarb stalks the other day, so I quick poured through the family cookbook (a 10 pound binder, I swear – check out my biceps) until I found a rhubarb bread recipe. It was a standard rhubarb bread recipe, so I did some Googling and concocted a Frankenstein of recipes that created one delicious triumph!
Yield: 2 loaves
What You’ll Need: Bread
- 1 ½ cups brown sugar
- 2/3 cups veggie oil
- 1 egg
- 1 tsp baking soda
- 1 cup buttermilk or whole milk
- 2 ½ cups flour
- 1 tsp salt
- 1 ½ cups rhubarb (finely chopped)
- 1 tsp vanilla
- splash of orange juice
What You’ll Need: Streusel
- 4 Tbsp sugar
- 4 Tbsp firmly packed brown sugar
- 2 Tbsp flour
- 2 Tbsp butter (or slightly more)
- 3 tsp ground cinnamon
- 1 cup walnuts (finely chopped)
For the Topping:
- 1 cup walnuts (finely chopped)
- sprinkle of sugar
- Preheat oven to 350°F.
- Mix brown sugar, oil, and egg.
- In a separate bowl, dissolve baking soda in milk. When fully dissolved, pour into the sugar mixture.
- In a separate bowl, combine flour and salt and gradually add to batter. Stir in the rhubarb, vanilla, and orange juice.
- Pour ¼ of batter into each greased loaf pan (using ½ of total batter). Set aside the pans and batter.
- In a small bowl, combine all streusel ingredients except walnuts. Sprinkle ½ of streusel on each pan of batter (using all the streusel). Gently press streusel into batter.
- Sprinkle ½ cup of walnuts into each pan.
- Pour the remaining batter into each loaf pan. Sprinkle another ½ cup of walnuts on top of each pan of batter.
- Sprinkle top with sugar.
- Bake at 350°F for 60 minutes.
What to Do:
Kris works at Lerner Publishing designing book interiors and freelances as an e-book developer. She recently bought a house in Minneapolis and is up to her ears in DIY ideas. Follow her (hopefully) successful progress of making the new space her own. Also she loves huskies.