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Rhubarb Quick Bread with Almond Streusel

Ingredients

for the streusel

  • 1/4 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 1 T. light brown sugar
  • 1/4 t. lemon zest
  • 1/4 t. salt
  • 2 T. unsalted butter
  • 1/4 c. sliced almonds

for the bread

  • 1 1/2 c. all-purpose flour
  • 1 t. baking powder
  • 1/4 t. salt
  • 1/8 t. baking soda
  • 1/2 c. full-fat sour cream
  • 1/2 c. granulated sugar
  • 1/4 c. light brown sugar
  • 1/4 c. vegetable oil
  • 1 large egg
  • 1 t. vanilla extract
  • 1 large stalk rhubarb leaves removed, cut into 1/4-inch pieces

Instructions

  • Preheat oven to 350 degrees.
  • Grease a 9-inch loaf pan and set aside.

for the streusel

  • In a stand mixer with paddle attachment, mix together all the streusel ingredients together on low speed until the streusel is well blended and crumbly.

for the bread

  • In one bowl, whisk together the flour, baking powder, salt and baking soda.
  • In a separate bowl, whisk together the sour cream, both sugars, oil, egg and vanilla until very smooth.
  • Add the flour mixture to the sour cream mixture and fold together until the batter is almost smooth.
  • Add the chopped rhubarb and fold to incorporate throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Sprinkle the streusel evenly over the top of the bread.
  • Bake for 50 - 60 minutes, or until a tester inserted into the middle of the quick bread comes out clean. Allow to cool in pan for about 20 minutes before removing to finish cooling on a rack.

Notes

Adapted from Saveur Magazine