Can I use frozen rhubarb in Cinnamon Streusel Rhubarb Bread?

Yes, frozen rhubarb works very well in Cinnamon Streusel Rhubarb Bread. Thaw the rhubarb first and lightly drain any excess liquid before folding it into the batter. This helps prevent the bread from becoming too wet while still keeping the loaf moist and flavorful.

How should I store Cinnamon Streusel Rhubarb Bread?

Store the bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to one week. You can also freeze individual slices or entire loaves wrapped tightly in plastic wrap and foil for up to three months.

Why is my rhubarb bread dense instead of fluffy?

Dense Cinnamon Streusel Rhubarb Bread is usually caused by overmixing the batter or using too much flour. Stir the ingredients only until combined and measure the flour carefully using the spoon-and-level method for the best texture.

Can I make Cinnamon Streusel Rhubarb Bread without nuts?

Absolutely. The pecans in the streusel topping can be omitted completely if you prefer a nut-free version. The cinnamon sugar topping will still create a delicious crunchy texture without the nuts.

Cinnamon Streusel Rhubarb Bread – Easy Bakery-Style Recipe

Name: Cinnamon Streusel Rhubarb Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 1/2 cups brown sugar; 1 large egg; 1 cup buttermilk; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 cups fresh rhubarb, chopped into 1/2-inch pieces; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 cup pecans, chopped

Description

Cinnamon Streusel Rhubarb Bread is a moist and tender quick bread filled with tart rhubarb and topped with a sweet cinnamon pecan streusel. Perfect for breakfast, brunch, dessert, or an afternoon snack, this homemade rhubarb bread delivers warm cinnamon flavor and a crunchy bakery-style topping in every slice.

Ingredients

Scale

1/2 cup butter, softened
1 1/2 cups brown sugar
1 large egg
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups fresh rhubarb, chopped into 1/2-inch pieces
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup pecans, chopped

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Instructions

Preheat the oven to 350°F and grease two small loaf pans.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the egg and mix until fully incorporated.
Slowly pour in the buttermilk while stirring continuously.
In a separate bowl, whisk together the flour, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
Fold the chopped rhubarb into the batter.
Divide the batter evenly between the prepared loaf pans.
In a small bowl, mix the granulated sugar, cinnamon, and chopped pecans.
Sprinkle the cinnamon streusel mixture evenly over the tops of the loaves.
Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature.

Notes

Frozen rhubarb can be used if thawed and drained before mixing into the batter.
Do not overmix the batter to keep the bread soft and tender.
Store leftover bread in an airtight container at room temperature for up to 3 days.
This bread freezes well for up to 3 months when tightly wrapped.
Walnuts may be substituted for pecans if preferred.
Serve warm with butter or cream cheese for extra richness.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 443
Sugar: 42g
Sodium: 459mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg