Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy removal.
- Prepare the Streusel: In a medium bowl, combine ½ cup flour, brown sugar, ¼ teaspoon cinnamon, and ⅛ teaspoon salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Set aside in the refrigerator.
- Prepare the Rhubarb: In a small bowl, toss the trimmed and chopped rhubarb with 1 tablespoon of flour. This helps prevent the rhubarb from sinking to the bottom of the loaf. Set aside.
- Combine Dry Ingredients for the Loaf: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt. Set aside.
- Cream Wet Ingredients for the Loaf: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg until just combined, then stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., add ⅓ dry, then ½ buttermilk, then ⅓ dry, then ½ buttermilk, then ⅓ dry). Mix until just combined and no streaks of flour remain. Be careful not to overmix.
- Gently fold in the floured rhubarb pieces into the batter until evenly distributed.
- Assemble the Loaf: Pour the batter into the prepared loaf pan and spread evenly.
- Evenly sprinkle the chilled streusel mixture over the top of the batter.
- Bake the Loaf: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the streusel starts to brown too quickly, you can loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.
- Remove the loaf from the oven and let it cool in the pan for 15-20 minutes before carefully lifting it out onto a wire rack to cool completely. The loaf must be completely cool before glazing.
- Prepare the Lemon Glaze: Once the loaf is completely cool, whisk together the sifted powdered sugar, 2 tablespoons of lemon juice, and optional lemon zest in a small bowl until smooth. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until you reach a pourable but not watery consistency.
- Glaze the Loaf: Drizzle the lemon glaze evenly over the cooled loaf. Allow the glaze to set for about 10-15 minutes before slicing and serving.
Cooking Tips and Variations
For the most vibrant flavor and color, always use fresh, firm rhubarb. If your rhubarb stalks are particularly thick and fibrous, you might consider peeling them lightly, though it’s often not necessary for thinner stalks. Tossing the rhubarb in a tablespoon of flour before adding it to the batter is a crucial step; it creates a light coating that helps suspend the fruit throughout the loaf, preventing it from sinking to the bottom and creating a soggy layer.
When making the streusel, ensure your butter is very cold. This is key to achieving that perfectly crumbly, distinct texture. If the butter is too warm, it will melt into the flour, resulting in a paste rather than a crumble. You can even pop the streusel mixture into the freezer for 10-15 minutes before sprinkling it over the loaf to ensure it stays cold. Don’t overmix the loaf batter; overmixing develops gluten, which can lead to a tough, dry loaf. Mix until just combined, with no visible streaks of flour. A few small lumps are perfectly fine.
For variations, consider adding ½ cup of chopped walnuts or pecans to the streusel for an extra nutty crunch. If you don’t have buttermilk, a simple substitute is ½ cup of regular milk with ½ tablespoon of lemon juice or white vinegar, stirred and left to sit for 5 minutes until it slightly curdles. For a different citrus twist, you could swap the lemon zest and juice in the glaze for orange, creating a Rhubarb Orange Cinnamon Loaf. If rhubarb isn’t in season, you can try this recipe with other tart fruits like cranberries or even thinly sliced apples, though baking times might vary slightly.
Storage and Reheating
To store your Sweet Rhubarb Cinnamon Morning Loaf, ensure it is completely cooled. Once cooled, you can store it at room temperature in an airtight container for up to 3-4 days. If your kitchen is particularly warm, or if you prefer, you can store it in the refrigerator, which will extend its freshness by a day or two. However, refrigeration can sometimes alter the texture of baked goods, making them slightly drier.
For longer storage, this loaf freezes beautifully. Wrap the cooled, unglazed loaf tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. If you wish to freeze a glazed loaf, ensure the glaze is fully set, then wrap as directed. When ready to enjoy, thaw the loaf overnight in the refrigerator or at room temperature for a few hours. Once thawed, you can warm individual slices in the microwave for 15-30 seconds, or in a toaster oven until just warm, being careful not to overcook. A quick reheat will bring back some of that freshly baked aroma and tenderness.
Frequently Asked Questions
What kind of rhubarb should I use for this recipe?
For the best flavor and texture, use fresh, firm rhubarb stalks. Look for stalks that are vibrant in color (ranging from red to greenish-red, depending on the variety) and feel crisp, not rubbery. Avoid any stalks that are bruised or soft. While frozen rhubarb can be used in a pinch, it often releases more liquid, which could make the loaf slightly wetter. If using frozen, do not thaw it first; toss it directly with the tablespoon of flour and add it to the batter.
Can I make this loaf ahead of time?
Absolutely! This loaf is an excellent make-ahead option. You can bake the loaf a day or two in advance. Store it unglazed at room temperature in an airtight container. Prepare the glaze just before serving for the freshest look and taste. If you’re planning to serve it for a special occasion, baking it the day before can actually allow the flavors to meld and deepen, making it even more delicious.
Why did my streusel disappear or become soggy?
There are a few common reasons for streusel issues. First, ensure your butter for the streusel is very cold and cut into small pieces. This creates distinct crumbs that hold their shape. Second, avoid overmixing the streusel, which can turn it into a paste. Third, make sure the loaf is baked through. If the loaf is underbaked, moisture from the batter can seep into the streusel, making it soggy. Lastly, if your streusel browned too quickly, but the loaf wasn’t done, tenting it with foil helps prevent over-browning while allowing the loaf to finish baking.