JANET'S BLUE RIBBON RHUBARB STREUSEL BREAD
(County Fair Winner)
FOR THE STREUSEL:
2 tablespoons white graulated sugar
2 tablespoons packed brown sugar
1 tablespoon flour
1 tablespoon butter, melted
1 1/2 teaspoons ground cinnamon
FOR THE BATTER:
1 cup white granulated sugar
1/2 cup butter, softened
1/3 cup orange juice
2 eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sliced rhubarb
Combine ingredients for the streusel; set aside.
TO PREPARE THE BATTER:
Beat sugar and butter until creamy. Add orange juice and eggs and beat on low until well-combined.
Sift together dry ingredients and gradually stir into creamed mixture until all is moist. Fold in rhubarb. Spoon out 1 1/2 cups of batter and set aside. Spoon remainder of batter into greased and floured 9-by-5-inch loaf pan.
Prepare streusel mixture and sprinkle half of mixture over batter in pan. Spoon remaining batter over streusel. Top with remaining streusel.
Bake at 350 degrees F for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool completely before slicing.
Suggestion:
When bread is the cool, cover it with plastic wrap and let rest until next day for better flavor.
Makes 1 loaf
Source: Marilyn Block, Winona Daily News, Sunday, July 20, 2008 |