Rhubarb Streusel Bread
- 2 tablespoons sugar
- 2 tablespoons packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1 1/2 teaspoons cinnamon
- Pinch of salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon fresh grated orange zest
- 2 large eggs
- 1/3 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups 1/4-inch diced fresh rhubarb
- In a small bowl, place sugars, flour, butter, cinnamon and salt and stir until
mixture is moistened.
- Heat oven to 350 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt and baking soda.
- In a large mixing bowl, beat together butter, sugar and orange zest until very
- Beat in eggs, one at a time, mixing until well combined after each addition.
- Mix in orange juice and vanilla extract (it will look curdled, but that is okay).
- Add dry ingredients and stir just until combined.
- Fold in rhubarb.
- Scoop half the batter into the prepared pan.
- Scatter half the streusel mixture over the batter,
gently pressing down to adhere.
- Scoop remaining batter on top.
- Scatter remaining streusel over top, gently pressing down to adhere.
- Place pan into the oven and bake until a wooden skewer placed into the center
comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes.
- Remove and set pan on a wire rack to cool for 10 minutes, then remove bread from
the pan and let cool completely.