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Streusel Rhubarb Bread

Irene Sankey
  • 80 minutes
  • Serves 32

INGREDIENTS

1 1/2 cups

packed brown sugar

1/2 cup

vegetable oil

1

egg

1 cup

buttermilk

1 tsp

vanilla extract

2 1/2 cups

all-purpose flour

1 tsp

baking soda

1 tsp

salt

1 1/2 cups

chopped fresh or sliced frozen rhubarb

1/2 cup

chopped walnuts or pecans

TOPPING:

1/2 cup

sugar

1/4 tsp

ground cinnamon

1 tbsp

cold butter