Strawberry Rhubarb Bread with Streusel Topping
This Strawberry Rhubarb Bread with Streusel Topping could easily pass for a cake. It is sweet, tart and delightfully crunchy and great for breakfast or as a dessert.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 12 people
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs room temperature
- 6 tbl unsalted butter melted and cooled
- 1/4 cup fresh lemon juice and zest
- 2/3 cup buttermilk
- 1 cup rhubarb sliced thinly
- 1/2 cup strawberries sliced
- 1/2 cup flour
- 1/4 cup brown sugar light or dark
- 1/4 tsp cinnamon
- 4 tbl cold butter diced
- 1 cup powdered sugar
- 1 tsp lemon juice
- 2 tsp milk
Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan. You can also line it with parchment paper as I often do and then spray with non-stick cooking spray.
Combine the dry bread ingredients (flour through salt) together in a large bowl. Whisk to combine.
In a medium-size bowl, combine eggs, lemon juice, buttermilk and melted butter.
Pour liquid ingredients into dry ingredients. Mix until just combined. Fold in rhubarb and strawberries. Pour into prepared pan.
Combine flour, sugar, and cinnamon. Cut in cold butter using two forks until mixture is crumbly. Sprinkle over bread.
Bake for 55 minutes or until a toothpick inserted comes out clean. Turn pan halfway through baking. Cool completely in the pan on a wire cooling rack.
Remove bread from pan. Combine glaze ingredients. Add additional milk if the glaze is too thick to drizzle over bread.
Calories: 329kcal | Carbohydrates: 53g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 188mg | Potassium: 167mg | Fiber: 1g | Sugar: 32g | Vitamin A: 380IU | Vitamin C: 6.8mg | Calcium: 66mg | Iron: 1.5mg