Rhubarb Streusel Loaf

June 2, 2024
Prep Time: 20 minutes Cook Time: 60-70 minutes Total Time: 1 hour 30 minutes
Rhubarb Streusel Loaf

This delightful loaf showcases the tangy flavor of fresh, locally-grown rhubarb, complemented by a sweet and crunchy streusel topping. Perfect for a springtime treat!


For the Loaf:

  • 2 cups all-purpose flour (500 mL)
  • 2 teaspoons baking powder (10 mL)
  • ½ teaspoon baking soda (2.5 mL)
  • ½ teaspoon salt (2.5 mL)
  • ½ cup unsalted butter, room temperature (125 mL)
  • 1 cup granulated sugar (250 mL)
  • 2 large eggs
  • 1 teaspoon vanilla extract (5 mL)
  • 1 cup buttermilk (250 mL)
  • 2 cups fresh rhubarb, diced (500 mL)

For the Streusel Topping:

  • ½ cup all-purpose flour (125 mL)
  • ½ cup brown sugar, packed (125 mL)
  • 1 teaspoon ground cinnamon (5 mL)
  • ¼ cup cold unsalted butter, cut into small pieces (60 mL)


Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch (23x13 cm) loaf pan.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in Rhubarb: Gently fold in the diced rhubarb until evenly distributed.

Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.

Assemble the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Evenly sprinkle the streusel topping over the batter.

Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool: Allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Serve: Slice and enjoy your rhubarb streusel loaf straight up or with vanilla ice cream