There’s something so heartwarming about the first glimpse of rhubarb at the farmer’s market — it’s like nature’s way of saying, “Spring is here!” I’m beyond grateful for simple recipes that make the most of this beautiful, tart vegetable (yes, vegetable!). And today, I’m thrilled to share a treat that’s dear to my heart: Rhubarb Bread with Streusel Topping. It’s tender, sweet, just a little tangy, and has a buttery crumb topping that’s absolutely irresistible!
Whether you’re making it for a cozy family brunch or a sweet afternoon pick-me-up, this rhubarb bread promises to bring a smile to your face. The aroma while this bakes in the oven? Absolutely amazing — like a cozy hug filling your entire home.
I promised you versatile, and here’s proof: this recipe makes 8 adorable mini-loaves, two classic loaves, or even a dreamy 9×13 coffee cake. Anything but boring!!
Ingredients
Streusel Topping
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2 cups all-purpose flour
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3/4 cup brown sugar
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1 teaspoon cinnamon
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1 teaspoon salt (adjust if using salted butter)
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3/4 cup butter, cold
Rhubarb Bread
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4 cups chopped fresh rhubarb
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1 cup butter, softened
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2 cups brown sugar
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2 teaspoons vanilla extract
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4 large eggs
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4 cups all-purpose flour
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1 1/2 teaspoons salt
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2 teaspoons baking soda
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2 teaspoons baking powder
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2 cups buttermilk
How to Make Rhubarb Bread with Streusel Topping
Step 1: Make the Streusel
In a bowl, mix together the flour, brown sugar, cinnamon, and salt. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse sand. Set aside.
Step 2: Prep the Bread Batter
Preheat your oven to 350˚F. Generously grease your mini loaf pans, two 8×4 loaf pans, or a 9×13 baking dish.
In a small bowl, toss the chopped rhubarb with a tablespoon of sugar. Set aside.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Beat in the vanilla. Add the eggs one at a time, scraping down the bowl as needed.
In a separate bowl, whisk the flour, salt, baking soda, and baking powder until well combined.
Alternate adding the dry ingredients and the buttermilk into the butter mixture: add 1/3 buttermilk and 1/2 of the dry ingredients, mix gently, then repeat, finishing with the buttermilk. Stir just until combined — don’t overmix!
Step 3: Assemble
Spoon a little batter into each pan, spreading to cover the bottom. Scatter the rhubarb evenly over the batter. Then, gently spoon the remaining batter over the rhubarb.
Generously sprinkle the streusel over each loaf, pressing lightly so it sticks.
Step 4: Bake
Bake at 350˚F for 40–45 minutes. Check for doneness at 40 minutes by inserting a toothpick into the center — it should come out moist but clean. If needed, bake for an additional 5 minutes and check again.
Let cool slightly before slicing (if you can wait!).
Helpful Tips
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Cold butter = better streusel: It creates those irresistible buttery crumbles!
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Don’t overmix the batter once you add the flour; it keeps the bread tender.
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Generously grease your pans to ensure your loaves pop out beautifully.
Substitutions and Variations
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No buttermilk? Mix 2 cups milk with 2 tablespoons lemon juice or vinegar and let it sit for 5 minutes — instant buttermilk!
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Try it with berries! Strawberries pair beautifully with rhubarb if you want a slightly sweeter twist.
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Add nuts: Chopped pecans or walnuts sprinkled in the batter or on the streusel would be dreamy.
Frequently Asked Questions
Can I use frozen rhubarb?
Absolutely! Just thaw and drain it well before using to avoid adding too much moisture.
Can I make this gluten-free?
Yes! Substitute a good-quality gluten-free 1:1 flour blend for the all-purpose flour.
How do I know when it’s done baking?
The tops should be golden, and a toothpick inserted in the center should come out clean (or with just a few moist crumbs).
Storage Instructions
Once cooled, wrap the rhubarb bread tightly and store it at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze, wrapped in plastic and foil, for up to 3 months. Thaw overnight and warm slightly before serving — the streusel crisps up beautifully!
More Recipes You’ll Love
There’s just something magical about baking with rhubarb — the bright, tangy bursts tucked inside a soft, buttery bread, all crowned with a golden streusel topping. Whether you’re sharing it with loved ones or savoring a slice with your morning coffee, this Rhubarb Bread with Streusel Topping is pure comfort in every bite. I hope it finds a special place in your kitchen, just like it has in mine!