Cinnamon Streusel Rhubarb Quick Bread

14 75 228
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 20
Cinnamon Streusel Rhubarb Quick Bread
Health Rating


1 1/2 cup unpacked Brown sugar
1/2 cup Canola oil
1 large egg Egg
1 cup Buttermilk, low fat
2 tsp Vanilla extract, pure
2 1/2 cup All-purpose white flour
1 tsp Baking soda
1 pinch Salt
3 cup diced Rhubarb
1/2 cup Granulated sugar (for streusel)
1/2 cup unpacked Brown sugar (for streusel)
1/4 cup All-purpose white flour (for streusel)
4 tbsp Butter, unsalted (melted, for streusel)
2 tbsp Cinnamon (for streusel)


Preheat oven to 350°F and grease two 8×4-inch loaf pans.

In a large bowl, whisk together the brown sugar and oil until no clumps of brown sugar remain. Whisk in the egg, followed by the buttermilk and vanilla. slowly whisk in the flour, baking soda, and salt, stirring until just combined.
To make the streusel topping, combine all the streusel ingredients into a small bowl and whisk until the mixture resembles coarse crumbs.

Pour a quarter of the batter into each of the loaf pans, using half the batter, total. Sprinkle half the streusel over the loaf pans, pressing down gently into the batter. Carefully spread the remaining batter over both loaf pans, topping with the remaining streusel.

Bake for 60 minutes, or until a tester inserted into the center of the bread comes out with a moist crumb.

Cool for 10 minutes in the pan, then turn out onto a wire rack and allow the bread to cool. Cut with a serrated knife.


Nutrition Facts

Per Portion

Calories 228
Calories from fat 75
Calories from saturated fat 18.6
Total Fat 8.4 g
Saturated Fat 2.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.2 g
Cholesterol 16.3 mg
Sodium 94 mg
Potassium 120 mg
Total Carbohydrate 35 g
Dietary Fiber 1.2 g
Sugars 20.7 g
Protein 2.7 g

Dietary servings

Per Portion

Grain 0.9
Vegetables 0.3

Energy sources

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