Description
A tender, moist rhubarb bread with a cinnamon-spiced pecan streusel topping. Tart rhubarb balances sweet cinnamon, buttermilk, and brown sugar for pure comfort in every slice.
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed brown sugar
1 large egg, room temperature
1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice/vinegar)
2 cups all-purpose flour
1 1/2 cups chopped rhubarb
1 1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking soda
Streusel: 1/2 cup packed brown sugar, 1/2 cup flour, 1/4 cup cold butter, cut into pieces, 1 tsp ground cinnamon, 1/2 cup chopped pecans
Instructions
Preheat oven to 350°F (180°C). Prepare a 9×5-inch loaf pan with nonstick spray.
In a bowl, whisk buttermilk, egg, and 1/4 tsp salt. In another bowl, mix flour, baking soda, 1 1/2 tsp cinnamon.
Gradually add wet ingredients to dry until combined. Fold in rhubarb.
In a separate碗, mix streusel ingredients (brown sugar, flour, butter, 1 tsp cinnamon). Fold in pecans.
Spread batter into loaf pan. Sprinkle streusel evenly over the top.
Bake 35-40 minutes until golden and a toothpick comes out clean. Cool 10 minutes before slicing.
Notes
Use fresh rhubarb (1 1/2 cups chopped from 2 medium stalks). For a crisper streusel, refrigerate batter 15-30 minutes before baking.
Store in an airtight container at room temperature for up to 3 days.
Substitute buttermilk with plain yogurt (thinned with milk) if desired.
Add 1/2 cup strawberries in spring for a mixed-fruit version.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American