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Cozy Rhubarb Bread Recipe with Easy Cinnamon Streusel Topping

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A tender, flavorful rhubarb bread with a warm cinnamon streusel topping that balances tartness and sweetness, perfect for cozy mornings or brunch.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120 ml) plain yogurt or sour cream
  • ½ cup (120 ml) vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200 grams) fresh rhubarb, chopped into ½-inch pieces
  • ⅓ cup (65 grams) brown sugar, packed (for streusel)
  • ¼ cup (30 grams) all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (40 grams) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper if desired.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. In a separate bowl, beat granulated sugar, brown sugar, and eggs until smooth and slightly fluffy (about 2 minutes). Add yogurt, oil, and vanilla extract, mixing until fully incorporated.
  4. Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, gently fold until just combined, leaving some lumps.
  5. Fold in the chopped rhubarb gently, ensuring even distribution without overmixing.
  6. In a small bowl, mix brown sugar, flour, and cinnamon for the streusel. Using fingers or a pastry cutter, work in cold butter until mixture resembles coarse crumbs.
  7. Spread the batter evenly into the prepared loaf pan. Sprinkle the cinnamon streusel topping generously over the surface.
  8. Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

If streusel browns too quickly, tent with foil halfway through baking. Pat rhubarb dry if watery to avoid soggy bread. Do not overmix batter to keep bread tender. Cold butter is best for streusel. Bread is best cooled completely for clean slices but delicious warm with butter.

Nutrition

Keywords: rhubarb bread, cinnamon streusel, quick bread, spring baking, cozy bread, easy bread recipe, rhubarb recipe

Find it online: https://blairrecipes.com/cozy-rhubarb-bread-recipe-with-easy-cinnamon-streusel-topping/