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Rhubarb Bread

This rhubarb bread recipe is the best! Tender and fluffy, it’s flecked with sweet tart rhubarb and sprinkled with a…

A Couple Cooks – Recipes worth repeating.

This rhubarb bread recipe is the best! Tender and fluffy, it’s flecked with sweet tart rhubarb and sprinkled with a crunchy streusel topping.

When the season rolls around, it’s all we can do to hold ourselves back from making all the rhubarb recipes: pies, muffins, and more. This year, we’ve added a new standard: this irresistible Rhubarb Streusel Bread! It’s light and fluffy, made with buttermilk to make an impossibly tender crumb. It’s flecked with just the right amount of sweet tart rhubarb, then sprinkled with a crunchy streusel topping. It’s totally dreamy, perfect for serving to guests or as a present for friends or neighbors. Summer baking just got better!

Ingredients for rhubarb bread

This rhubarb bread recipe has the best texture, due mainly to the secret ingredient: buttermilk! It makes for an exceptionally fluffy and light bread. Other than that and the rhubarb, the remaining ingredients are the traditional cast of baking characters. Here’s what you’ll need:

Rhubarb
All-purpose flour
Granulated sugar
Baking powder, baking soda, and salt
Buttermilk
Butter
Neutral oil
Eggs
Vanilla
Cinnamon

Secrets to a light and fluffy bread

Quick breads can be notoriously dense, dry or filled with air pockets. This rhubarb bread is anything but! There are two tricks to the velvety soft texture:

Use real buttermilk. Buttermilk is absolutely crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our quick bread recipes, but we love the richness in flavor and texture that butter adds here.

Optional adder: orange zest

Rhubarb and orange are a classic combination, and here’s why: the zesty orange perfectly accentuates the sweet and sour flavor of the rhubarb. It’s a great way to step up this bread from delightful to gourmet! Simply add ¼ teaspoon orange zest into the streusel topping. This simple addition makes a big impact!

Rhubarb bread storage info

How to store it? This rhubarb bread tastes best the day it’s baked. However, it does hold up pretty well over time! Here’s what to know:

Refrigerator: This bread stores well in the refrigerator for up to 1 week! This is what we recommend due to the streusel topping. Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold (we think).
Freeze: Freeze in a sealable container and store up to 3 months.

More rhubarb recipes

Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:

Go for Rhubarb Streusel Muffins instead
Try Classic Rhubarb Crisp or Strawberry Rhubarb Crisp
Bake up a Classic Rhubarb Pie
Simmer some Easy Rhubarb Sauce

Classic Rhubarb Pie

Rhubarb Muffins with Streusel

Easy Rhubarb Sauce

Classic Rhubarb Crisp

Rhubarb Bread

★★★★★

5 from 1 reviews

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 slices

Print Recipe

Ingredients

For the bread

2 cups rhubarb, finely diced
2 cups [280 g] all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup granulated sugar
¾ cup buttermilk
5 tablespoons unsalted butter, melted
⅓ cup neutral oil
2 eggs
1 teaspoon vanilla extract

For the streusel topping

¼ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons unsalted butter, room temperature
¼ teaspoon ground cinnamon
Optional: ¼ teaspoon orange zest

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Instructions

Preheat the oven to 350°F.
Chop the rhubarb and set it aside. Grease a 9 x 5-inch aluminum loaf pan with butter.
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add 1 2/3 cups of the diced rhubarb and fold it in with a spatula, taking care not to overwork the batter.
Pour the batter into the prepared pan. Sprinkle the top with ⅓ cup of the chopped rhubarb, then sprinkle evenly with the streusel.
Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes.
Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 10 days: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

Category: Baking
Method: Baked
Cuisine: Baked
Diet: Vegetarian

Keywords: Rhubarb bread, rhubarb bread recipe, rhubarb bread recipes

A Couple Cooks - Recipes worth repeating.

Pumpkin Coffee Cake with Cinnamon Streusel

The post Pumpkin Coffee Cake with Cinnamon Streusel appeared first on Baking Bites.

Pumpkin Coffee Cake with Cinnamon Streusel

I’m a big fan of all pumpkin baked goods, especially in the fall. I’m just as happy to start to the day with a piece of Pumpkin Coffee Cake with Cinnamon Streusel, as I am to end it with a slice of pumpkin pie. The coffee cake is light and fluffy, yet loaded with pumpkin and pumpkin spice flavor. It’s always a hit and disappears even faster than pumpkin pie in my house. Bake it up for a fall brunch or simply make a batch to treat yourself if you’re a pumpkin fan, like me!

The coffee cake is made in two parts: the cake and the streusel. The cake comes together very quickly and uses a whole can (15-16oz) of pumpkin puree. If you do a lot of baking with pumpkin, you’ll know that many recipes don’t use a whole can, leaving you with a small quantity of leftover puree. The pumpkin puree actually takes the place of any liquid dairy (where you might use buttermilk or sour cream in another coffee cake recipe) and turns the batter a beautiful orange color. There is a generous amount of pumpkin pie spice in the batter, too.

The streusel is made in a second bowl after the cake batter. It comes together even more quickly, since it uses melted butter, and clumps together easily to make a very visually appealing – and very tasty – streusel topping. I only used cinnamon in the streusel because I didn’t want to go crazy with the pumpkin pie spices. The cinnamon in the streusel compliments the cinnamon in the spice mix from the cake, making it stand out without dominating the flavor of the pumpkin itself.

The cake has a surprisingly light, tender crumb and contrasts well with the crisp, buttery streusel on top of it. Thanks to the pumpkin puree, the cake is quite moist and keeps very well for a couple of days after baking. While the cake should be cool before you cut into it, I like to warm up the slices for a few seconds in the microwave before serving them. Feel free to mix up up to 1/2 cup of chopped nuts or chopped toffee bits if you want to add some extra textures or flavors to this cake, too.

Pumpkin Coffee Cake with Cinnamon Streusel
Cake:
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree

Streusel:
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup dark brown sugar
1/4 tsp salt
1 1/2 tsp ground cinnamon
3 tbsp butter, melted and cooled
1 tsp vanilla extract

Preheat oven to 375F. Lightly grease a 9-inch square baking pan and line the bottom with parchment paper.

Make the cake batter:Â In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Blend in eggs one at a time, followed by vanilla extract and pumpkin pie spice.
Stir 1/3 of the flour mixture into the butter mixture, followed by half of the pumpkin puree. Stir in an additional 1/3 of the flour mixture, followed by the rest of the pumpkin. Stir in remaining dry ingredients and mix until no streaks of flour are visible. Pour into prepared pan and spread into an even layer. Set aside while you prepare the streusel.

Make the streusel:Â In a large bowl, whisk together flour, sugar, brown sugar, salt and ground cinnamon. Pour in butter and vanilla and, using a fork, stir until the mixture has the consistency of wet sand. Grab the streusel mixture in your hands and squeeze to create clumps of streusel. Sprinkle streusel mixture evenly over the top of the cake batter.

Bake for 40 â€“ 45 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. Allow the cake to cool completely in the pan before slicing. Store leftovers in an airtight container.

Serves 9-12.

The post Pumpkin Coffee Cake with Cinnamon Streusel appeared first on Baking Bites.

Apple & Pecan Coffee Cake with Cinnamon Streusel

The post Apple & Pecan Coffee Cake with Cinnamon Streusel appeared first on Baking Bites.

Apple & Pecan Coffee Cake with Cinnamon Streusel
Apple baking season doesn’t usually come into its prime until the beginning of fall, but I just couldn’t wait to get started this year. This Apple Pecan Coffee Cake with Cinnamon Streusel is a delicious coffee cake that will be a huge hit at any brunch, whether you’re serving it up in the spring or autumn. The tender cake is packed with plenty of juicy apple chunks and crisp toasted pecans – and the whole thing is finished with a buttery cinnamon streusel!

The cake batter is fairly thick, which allows it to hold onto the apples and nuts so that you get a good distribution in every slice of the cake. It is made with greek yogurt (sour cream could be substituted, if you don’t have the yogurt) that tenderizes the batter and gives it a very subtle tang. I added vanilla to the batter, which highlights the apples well without weighing the cake down with an overload of spice. There is plenty of cinnamon in the topping, after all!

I used fuji apples, which I often bake with, for this recipe. While they work well in some pies, I don’t recommend using very tart apples, such as granny smiths, in this recipe because the cake itself is not overly sweet and the tart apples are a bit too sharp. Cut the apples into dice that are no larger than 1/2-inch to ensure that they cook all the way through while the cake is baking. The apples do not have to be peeled because they are cut into such small chunks, which makes prepping the fruit quick and easy. I used 1 1/2 large apples, but you might need slightly more or less depending on the size of your fruit.

The cake is delicious when it is still a tiny bit warm from the oven, with a soft crumb that is packed with flavor. The streusel has a good cinnamon flavor and is crunchy enough to be a nice contrast for the tender cake. You may not be able to finish the cake in one sitting, but fortunately it keeps quite well when stored an in airtight container so you can go back for seconds later.

Apple & Pecan Coffee Cake with Cinnamon Streusel
Cake
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
2/3 cup greek-style yogurt
1 1/2 cups diced apple (approx 1 1/2 medium apples)
3/4 cup coarsely chopped, toasted pecans

Streusel
1 cup all purpose flour
3/4 cup light brown sugar
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 cup butter, melted and cooled

Preheat oven to 350F. Lightly grease a 9×13-inch baking dish.
For the cake: In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in eggs, followed by vanilla extract. Stir in half of the flour mixture, followed by the yogurt. Stir in the remaining flour mixture, followed by the apples and pecans. Mix until no streaks of flour remain visible.
Pour batter into prepared pan and spread into an even layer.
For the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Stir in melted butter with a fork until a crumbly mixture comes together.
Squeeze clumps of the streusel mixture in your fist to create large clumps when sprinkling streusel over the cake batter in the pan.
Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the cake (watch out for apple pieces!).
Allow cake to cool completely before slicing.

Serves 16.

The post Apple & Pecan Coffee Cake with Cinnamon Streusel appeared first on Baking Bites.

Pumpkin Chocolate Chip Muffins

I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it has been a HUGE hit. I am so glad you guys agree that they are the BEST pumpkin chocolate chip muffins. I figured it was time to share the recipe on the blog, but if you don&#8…

Pear Bread with Almond Streusel Topping

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert. Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tre…

The post Pear Bread with Almond Streusel Topping appeared first on Two Peas & Their Pod.

Coconut Streusel Coffee Cake

The post Coconut Streusel Coffee Cake appeared first on Baking Bites.

I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut and topped with a crisp cinnamon toasted coconut streusel! It’s a delicious cake to make for brunch or to serve up for dessert, and it is sure to be a hit with anyone who enjoys coconut.

The buttery cake is easy to make and is absolutely loaded with coconut. In fact, you’ll need just about a whole 15-oz bag of sweetened shredded coconut for this recipe (that’s the standard size that they sell in the baking aisle). I usually suggest that you can use sweetened shredded coconut or unsweetened shredded coconut in most recipes, but in this case I recommend using sweetened shredded coconut. Most shredded coconut that you can find in grocery stores is sweetened. I recommend it because the cake in this recipe is not overly sweet on its own, and the extra sweetness in the coconut helps to boost the coconut flavor.

The cake is buttery, with a touch of vanilla and a hint of tangy buttermilk. It is a relatively thin cake – although it remains very moist despite its stature. It is topped with a streusel layer that is almost, but not quite, as thick as the cake (the streusel is about 1/3 of the total coffee cake height). The streusel is also buttery, but bakes up to be crunchy and with a nice dose of cinnamon. It is also packed with shredded coconut, which toasts up during baking and deepens the overall coconut flavor of the cake.

This is a great brunch cake, but I usually serve it for dessert instead. The recipe makes a sheet cake that can be cut into generous pieces, so don’t feel like you need to wait for a crowd to bake it up – just treat yourself instead!

Coconut Streusel Coffee Cake
2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk
1 1/2 tsp vanilla extract
4 cups sweetened, shredded coconut
1/2 cup butter, melted and cooled

Streusel Topping
1 cup all purpose flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter, room temperature
1 cup sweetened, shredded coconut

Preheat oven to 350F. Line a 9×13-inch pan with parchment paper and lightly grease.
Make the cake batter. Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk together egg, buttermilk and vanilla. Add in shredded coconut and melted butter and stir until batter is uniform. Pour batter into prepared pan and spread into and even layer.
Make the streusel. Combine flour, oatmeal, brown sugar, salt and cinnamon in a medium bowl.
Blend in butter using a mixer at low speed or a pastry blender until mixture resembles wet sand. Stir in shredded coconut. Sprinkle evenly over cake batter, squeezing the streusel mixture in your fist to form larger crumbles.
Bake for 45 to 50 minutes or until top is golden. Cool completely before slicing.

Serves 9-12.

The post Coconut Streusel Coffee Cake appeared first on Baking Bites.

Cinnamon Streusel Baked Apples

Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce! I am feeling the fall vibes and that means it’s time to start baking! Fall baking is m…

The post Cinnamon Streusel Baked Apples appeared first on Two Peas & Their Pod.

Apple Cinnamon Muffins

Muffins are one of my favorite things to bake, blueberry, banana, pumpkin, strawberry, zucchini, and the list goes on! I love that they double as a breakfast and snack and they’re so good for days when you’re on the go. Apple Cinnamon Muffi…

Lemon Curd Crumb Cake

The post Lemon Curd Crumb Cake appeared first on Baking Bites.

I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy enough that you can whip it up that you don’t need to wait for a crowd to serve it! The moist sour cream coffee cake has a generous swirl of lemon curd running through it and is topped with a buttery streusel!

The coffee cake has a dense and tender crumb, enriched with plenty of sour cream. I prefer using a full fat sour cream in this recipe to get the maximum tenderness in the cake, but it works with lowfat sour cream, too. In the event you don’t have sour cream on hand, you can substitute plain, full fat yogurt. I added a couple of teaspoons of vanilla to the cake batter to give it a wonderfully round flavor. It’s good on its own, but it is a great canvas for other ingredients, like lemon curd.

You can use homemade lemon curd in this recipe or pull a jar of prepared lemon curd out of your pantry. The lemon curd should be dolloped on top of the cake batter in small spoonfuls after the batter is spread evenly in the pan. Next, take a knife and gently swirl the lemon curd into the cake batter. You want to have an even distribution of lemon curd over the cake, but you don’t want to swirl it to the point where it has been stirred in, so swirl gently!

Finally, the crumb topping is sprinkled over the curd before baking. The streusel is easy to make and has a nice sweetness, with a faint hint of salt that makes it downright addictive.

The cake is ready to eat as soon as it has cooled down. I recommend lining the pan with lightly grease aluminum foil or parchment paper, as the lemon curd can stick to the edges of the pan during baking. Lining the pan also means that you can simply lift the liner to easily remove the whole cake in one go! The cake will keep for several days after baking if stored in an airtight container.

Lemon Curd Crumb Cake
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup prepared lemon curd

Crumb Topping
1/2 cup all purpose flour
1/2 cup sugar
1/2 tsp salt
4 tbsp butter, room temperature

Preheat oven to 350F.
Make the cake: Line a 9-inch square baking pan with aluminum foil or parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour mixture and mix until batter is just combined with no streaks of dry ingredients remaining. Pour into prepared pan and spread into an even layer.
Dollop small spoonfuls of lemon curd all over the cake batter. Working gently, use a butter knife to swirl the curd lightly into the cake batter. Set aside while you prepare crumb topping.
Make the topping: In a medium bowl, whisk together flour, sugar and salt. Add softened butter and cut in using a fork until mixture resembles wet sand. Grab handfuls of the crumb mixture and squeeze them in the palm of your hand to form clumps. Sprinkle evenly over the top of the lemon curd.
Bake for about 40 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs and the top of the cake springs back when lightly pressed.

Serves 9-12

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Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel

Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel
When you think of baking with pumpkin, the first dish that comes to mind is probably pumpkin pie. as delicious as pumpkin pie is, pumpkin puree is a versatile ingredient that can – and should – show up in many other bakes in your kitchen during the fall and winter holiday season. This …

The post Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel appeared first on Baking Bites.

When you think of baking with pumpkin, the first dish that comes to mind is probably pumpkin pie. as delicious as pumpkin pie is, pumpkin puree is a versatile ingredient that can – and should – show up in many other bakes in your kitchen during the fall and winter holiday season. This Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel is a cake that is perfect for serving up at holiday brunches and can also serve as a wonderful alternative to pie after a holiday meal. The coffee cake is a moist pumpkin cake topped with a delicious spicy-sweet streusel that is packed with toasty pecans.

The cake itself is simple to put together. It contains pumpkin puree – and canned pumpkin is just fine in this case – along with a generous helping of pumpkin pie spices. The spices, of course, get their name because they’re frequently found in pumpkin pie and other desserts. They include cinnamon, ginger and cloves – all of which compliment the natural sweetness of the pumpkin puree. The cake also contains buttermilk, which helps to ensure you get a moist and tender cake. If you don’t have buttermilk, sour cream makes an excellent substitution.

The streusel for this cake is rich with brown sugar and warm pumpkin pie spices. It will sink down a bit into the top of the cake after it comes out of the oven, due to the sugar melting slightly, so don’t be alarmed if that happens. The cake itself is also not overly sweet, so the crisp, spicy brown sugar topping makes for a nice contrast. The streusel also contains chopped pecans, which add a little bit of extra texture to this bake. If you’re not a pecan fan, you can use walnuts or hazelnuts. Since the baking time is relatively long, you don’t need to use toasted nuts in this recipe, as they will toast up nicely in the oven.

The cake is ready to eat as soon as it has cooled, but it will keep for at least 2-3 days after baking if stored in an airtight container. Feel free to microwave a slice for a few seconds before serving, too, to recreate that just-baked warmth!

Pumpkin Spice Coffee Cake with Brown Sugar Streusel
Topping
1/4 cup flour
3/4 cup light brown sugar
1/4 teaspoon salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/4 cup butter, chilled
1 cup pecans, coarsely chopped

Cake
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 cup butter, room temperature
3/4 cup sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup pumpkin puree
2/3 cup buttermilk

Preheat oven to 350F. Lightly grease a 10-inch round tube pan.
Prepare the topping: In a medium bowl, stir together flour, sugar, salt and spices. Cut butter into small chunks and rub into sugar mixture with your fingertips, making sure no pieces larger than a pea remain. Mixture should be crumbly, with some small pieces of butter visible.
Stir in nuts. Set aside.
Prepare the cake: In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla extract. With the mixer on low, blend in half of the flour mixture, followed by the pumpkin puree and buttermilk. Blend in remaining flour mixture, stirring only until the batter just comes together and no streaks of dry ingredients remain.
Pour batter into prepared pan and spread into a even layer.
Using your hands to squeeze the topping mixture into clumps (grab handfuls and squeeze to form clumps of streusel), sprinkle batter evenly with the topping mixture.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and cake springs back when lightly pressed.
Cool in the pan on a wire rack before slicing.

Serves 10-12

The post Pumpkin Spice Coffee Cake with Brown Sugar Pecan Streusel appeared first on Baking Bites.