Cinnamon Streusel Rhubarb Bread makes the most amazing sweet bread you’ll ever taste. Easy to make, kid friendly and perfect for breakfast OR dessert!

Ever since purchasing our home a few years ago, which came with a small rhubarb plant, I’ve made it my mission to find and enjoy tasty rhubarb recipes.

As a kid I don’t remember eating much rhubarb anything.

The one time I do remember eating it, it wasn’t something I enjoyed.

However, now that I have a hearty supply of it, between my mother in laws garden and my own, I’ve become quite the seasonal rhubarb connoisseur.

This year we chopped and prepped a TON of rhubarb for me to make my famous Rhubarb Splash drink for our lemonade stand. It’s one of our best sellers.

However we over estimated how much I’d need and I suddenly had too much.

So I decided a nice and easy Cinnamon Streusel Rhubarb Bread sounded like something I could go for. I made a double batch and 4 loaves my first time.

And before the day was over, I had already eaten an entire loaf by MYSELF. It was that good.

As to be expected, the next day I did the same. For breakfast alone I ate half a loaf.

Since I still had a ton of precut rhubarb that needed to be used up, I made 10 more loaves.

Yes you read that correctly, TEN more loves of Cinnamon Streusel Rhubarb Bread.

Because there was no way I or my family were going to consume 14 loaves of this bread, I wrapped them up and gave all of my daughters teachers a loaf of bread.

Then I gave some to my in-laws and a few friends too!

Let’s just say, that it was a HUGE hit among everyone.

My favorite part is the cinnamon streusel topping. It adds a nice sweet crunch to the bread that makes it taste more like a cake than a bread.

Which brings me to my next point.

Not only does this Cinnamon Streusel Rhubarb Bread make a great bread, but it would make a great coffee cake too.

I’d suggest a bundt pan, with sprinkling the cinnamon streusel on the bottom on the pan THEN the batter before baking.

Don’t you think, a nice slice of this would make a tasty “cake” for a brunch or even dessert!

My old fears of rhubarb have faded away over the last few years and I look forward each year to our crop growing big enough to attack.

I’m lucky enough this year to have gotten 2 pickings from our plants, which means double the treats!

If you love rhubarb as much as we do, then hurry and make this before rhubarb season is gone!

Yield: 2 Loaves

Cinnamon Streusel Rhubarb Bread

Name: Cinnamon Streusel Rhubarb Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 1/2 cup butter; 1 1/2 cup brown sugar; 1 egg; 1 cup buttermilk (or 1 cup fresh milk with 1 teaspoon lemon juice or vinegar in it); 2 cups flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 cups rhubarb cut into 1/2 inch pieces; 1/4 cup white sugar; 1 teaspoon cinnamon; 1/2 cup pecans, chopped

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

1/2 cup butter
1 1/2 cup brown sugar
1 egg
1 cup buttermilk (or 1 cup fresh milk with 1 teaspoon lemon juice or vinegar in it)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups rhubarb cut into 1/2 inch pieces
1/4 cup white sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped

Instructions

Preheat oven to 350*F
In a mixing bowl combine butter and brown sugar.
Add egg and mix well, then scrape bowl.
Slowly add buttermilk until fully incorporated.
Add flour 1/2 cup at a time, mixing well after each time.
Add salt and baking soda, mix then scrape sides of bowl.
Gently stir in rhubarb.
Pour mixture into 2 small 6 inch bread pans.
In a separate bowl combine white sugar, cinnamon and pecans.
Sprinkle pecan mixture on top of bread loaves.
Bake for 30 - 40 minutes or until toothpick comes out clean from loaf.
Let cool for 5 minutes in pan before flipping onto a wire rack to fully cool.
Enjoy with butter or by itself.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 443Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 459mgCarbohydrates: 68gFiber: 2gSugar: 42gProtein: 6g

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Sylvia

Thursday 28th of September 2023

I have rhubarb also. I make strawberry,rhubarb pies. They are delicious. I found a recipe for strawberrie, rhubarb jam and I made it, yummy with biscuits and butter

Janelle

Saturday 30th of September 2023

I love all those things too! Rhubarb is tasty when it's in season!

Lene

Saturday 26th of August 2023

Thank you for this recipe. Can’t wait to try it but I was wondering if I can use frozen rhubarb

I've not tried it with frozen rhubarb. I'd roll your rhubarb in a little flour to start with just to help absorb some of the moisture. If it turns out, let me know.

Alannah

Saturday 8th of July 2023

An I just put the whole batter in a bundt pan as I don't have 2 small loaf pans . I have regular loaf pans . My absolute favourite is rhubarb!!! And if I can do that how long should I bake it for .?

I've not made this in a bundt cake pan but generally it should cook in 30-35 minutes. I hope it turned out great.

Myrtle

Thursday 29th of June 2023

Since it is a streusel wouldn't you either pour in half the batter then the streusel then the rest of the batter OR put the streusel on the top and swirl it through the batter with a toothpick?

You could do any of those methods. In the center for a lovely streusel layer, mixed into the batter or on top. We prefer it on top so it gets a lovely crunch to it. But all will work.

Pamela

Sunday 11th of June 2023

Making this wondering, do you peel the rhubarb or just leave it with the skin on this sounds so delicious

Hi Pamela, great question! Yes I leave the peel on.