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Rhubarb Streusel Bread

2 c. flour

3/4 c. sugar

2 1/2 t. baking powder

2 t. cinnamon

1/2 t. baking soda

1 t. salt

1 c. cottage cheese {pulsed in food processor or blender, until smooth}

1 stick unsalted butter, melted and cooled slightly

2 eggs

1 t. vanilla

2 c. diced rhubarb


For the topping:

3 T. sugar

1/2 t. cinnamon


1.  Preheat the oven to 375 degrees.  Grease two loaf pans with cooking spray.

2.  In a large mixing bowl combine and whisk together all dry ingredients.

3.  In another bowl combine the cottage cheese, butter, eggs and vanilla.  Lightly stir this into the dry ingredients.  Do not over mix.

4.  Gently fold in the rhubarb.

5.  Divide the batter into the two loaf pans and sprinkle the cinnamon/sugar mixture over top.

5.  Bake for 40-50 minutes, checking at 40 minutes for done-ness.  Loaves should be golden brown on top and a toothpick inserted in the center should come out clean.

6.  Serve slices warm or at room temperature, keeping leftovers in an airtight container or baggie.

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