Name: Rhubarb Bread
Prep time: 45 min
Total time: 2 h 45 min
Yield: 8 - 10 serving(s)
Ingredients: 1/2 c. all-purpose flour; 1/4 c. granulated sugar; 3 tbsp. old-fashioned rolled oats; 4 tbsp. cold salted butter, cubed; Baking spray with flour, for the pan; 1 c. granulated sugar; 1/2 c. sour cream, at room temperature; 1/2 c. vegetable oil; 1 tbsp. fresh orange zest; 1 tsp. vanilla extract; 2 large eggs, at room temperature; 1 3/4 c. all-purpose flour; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. ground cardamom; 1/4 tsp. kosher salt; 1 1/2 c. chopped rhubarb (cut into about 1/4-inch pieces); 1/2 c. powdered sugar, plus more as needed; 1 tbsp. fresh orange juice, plus more as needed

Step 1For the streusel: In a medium bowl, whisk together the flour, granulated sugar, and oats. Using your fingers, rub the cold butter into the flour mixture until well combined and easy to pinch together. If the dough appears sandy, continue working the butter in until you can form it into a dough ball. Cover and refrigerate the streusel until ready to use, up to 1 day.

Step 2For the bread: Preheat the oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray and line it with parchment paper, leaving a 2-inch overhang on two opposite sides. Spray the parchment paper.

Step 3In a large bowl, whisk together the granulated sugar, sour cream, oil, orange zest, vanilla, and eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Add the flour mixture to the sugar mixture in 2 parts, whisking after each addition until smooth and just combined. Fold in the chopped rhubarb.

Step 4Spoon the batter into the prepared baking pan. Break the cold streusel into dime-size pieces and sprinkle evenly over the top of the batter.

Step 5Bake until the top is golden brown and a toothpick inserted in the center of the bread comes out clean, 1 hour 5 minutes to 1 hour 15 minutes.

Step 6Allow the bread to cool on a wire rack for 10 minutes. Using the parchment overhang, lift and remove the bread from the pan and allow it to cool completely on a wire rack, at least 1 hour.

Step 7For the glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth and thick. It should drizzle well without being too runny. Add more powdered sugar, 1 tablespoon at a time, or orange juice, 1 teaspoon at a time, until a thick, pourable consistency is reached.

Step 8Use a spoon to drizzle the glaze over the cooled bread. Allow it to set for 15 minutes before serving.

Rhubarb Bread

Ingredients

For the streusel:

For the bread:

For the glaze:

Directions

Breads