Rhubarb Bread with Streusel Topping

Rhubarb Stalks

It’s rhubarb season! For some reason or another I always assumed rhubarb was an end of the summer crop.  In grade school, my neighbors had this small garden in their backyard, where they would grow tomatoes, peppers, herbs and rhubarb! They had so much rhubarb at the end of the summer that they would give my mom a couple of stalks. It wasn’t until the beginning of May when my favorite bloggers were baking up a storm with rhubarb, when I realized it was a spring vegetable. Is it a vegetable?

This recipe was what introduced me to rhubarb.  I remember when it was on our kitchen counter for the first time and I asked, “What’s that?” And ever since, I’ve loved rhubarb! My favorite pies have rhubarb – I love the sweet and puckery taste from a strawberry rhubarb or bumble berry pie. I like to think of rhubarb as celery’s evil genius sibling.  It looks similar to celery, but it has a red-pinkish hue, bitter if eaten raw, a pain in the ass to peel, but adds a sweet and/or tartness to baked goods.

So what does my mom decide to do when my neighbors give her a bunch of rhubarb? She made rhubarb bread! The story goes, that in college, her roommate’s mom made rhubarb bread a lot.  Her roommate would be sent back to school with a loaf of rhubarb bread.

Rhubarb Bread

I haven’t had this bread since grade school, but when I followed the recipe, it tasted as I remembered! This bread isn’t tart what so ever! It’s sweet, but not too sweet and really moist.  There’s a lot of brown sugar, but the sugar balances out the tart rhubarb.  Oh, and the streusel topping you see on top of the bread, it’s like brown sugar sand that melts in your mouth! The type of sand that you wish flew into your mouth on a windy day at the beach.

Rhubarb Bread

See that streusel on the plate, doesn’t it look like sand!?

The hardest part about the this bread is prepping the rhubarb.  It’s outer skin is very fibrous and harder to peel than celery.  **Make sure you wear yucky clothes or an apron when peeling rhubarb, because red dye residue likes to splatter from the peel.  Luckily it doesn’t stain as bad as beets.

Rhubarb Prep

Rhubarb Bread

I love eating this bread for breakfast! It’s a perfect way to start your day! I wish my old neighbors still lived next door, because I miss their rhubarb!

Rhubarb Bread Recipe: Makes 2 Loaves
1 1/2 C. Packed Light Brown Sugar
2/3 C. Oil
1 Egg
1 C. Sour Milk or Buttermilk
1 tsp. Salt
1 tsp. Vanilla Extract
2 1/2 C. All Purpose Flour
1 1/2 C. Small Diced Fresh Rhubarb (about 3-4 stalks)

Streusel Topping:
1/2 C. Flour
1/2 C. Light Brown Sugar
2 tbsp. Butter

Preheat the oven to 325.

1. Wash and peel the rhubarb.  Cut the rhubarb in a small dice, shown like the picture above. Set aside.

2. Mix together ingredients as listed, mixing in each as the other is well incorporated.  (Before adding the rhubarb, see step 3).  The batter should be thin.

3. Before adding the rhubarb, toss in a tablespoon of flour.  Tossing rhubarb in flour will insure that the rhubarb doesn’t fall to the bottom of the batter before and during baking.

4. Mix the streusel together with a pastry blender, potato masher or crumble with finger tips.

5.  Grease two loaf pans and fill 2/3 of the way and distribute the streusel topping evenly on both loaves.  Bake for 40 to 60 minutes, cover loaves loosely with aluminum foil after 30 minutes to insure the tops don’t burn.

These loaves freeze really well!

I hope you enjoy! If you know a better/easier way to peel rhubarb, let me know!


Apple Pie Scones

Hi World! This is my first official blog post on Something Sweet! I will be baking, creating and providing recipes, tips and tricks to inspire the everyday baker and dessert lover! And what better way of starting than baking up my favorite and comforting scone recipe – Apple Pie Scones!

So, I don’t mean to be a brag, but these scones are pretty freaking good! If you ask my grandparents, they are the BEST scones they’ve ever had.  Being their granddaughter, some might say, “Well, they’re being nice.”  This is what I have to say about that, “They’ve eaten a variety of scones!” So don’t just look at my recipe and think it’s just another scone recipe, because it’s not!

If I was to describe my scones in the simplest terms possible it would be a threesome (for all you french pastry enthusiasts a menage a trois) between a scone, a biscuit and an apple pie.  What a naughty scone, right? More like a delicious mashup!  It has the taste and look of a scone, but the flaky and moist dough of a biscuit and the apple, cinnamon goodness of an all-American classic.

Apple Pie Scones

Is your mouth watering now!? These scones are a perfect way to start your day or an afternoon pick me up with a great cup of coffee. Trust me, these are really easy to make and worth the calories!

Apple Pie Scones

Look at all of those nooks and crannies soaking up cinnamon glaze goodness…yummm! Alright, alright, I’ll finally get to the recipe!

Apple Pie Scones
Apple Pie Scone Recipe:
Apple Pie Mixture:
1 Lg. Honey Crisp Apple
1 tbsp. Butter
2 tbsp. Light Brown Sugar
1/3 C. Chopped Walnuts
Dash of Cinnamon

Basic Scone:
2 C. All Purpose Flour
3 tbsp. White Sugar
2.5 tsp. Baking Powder
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/3 C. Butter
4 – 6 tbsp. Milk
1 Egg

1 C. Powdered Sugar
1/2 tsp. Cinnamon
1/4 tsp. Vanilla Extract
1 – 2 tbsp. Milk

Preheat the oven to 400.

1. Peel and chop (diced) one large honey crisp apple (or any similar apple) .

2. In a medium saute pan, melt the butter and brown sugar on medium heat.  Once combined, add the diced apple and a dash of cinnamon.  Cook for about 3 minutes then add the chopped walnuts and cook for an additional 2 minutes.  Once the apple mixture is cooked, let cool to room temperature.

3. In a mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Cube 1/3 cup of butter and add to the dry ingredients.  You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

4. After the butter and dry ingredients are incorporated, add 1 beaten egg, the apple pie mixture and 4 tablespoons of milk.  If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together.  (You don’t want a super crummy dough, but you don’t want a really moist dough either).

*Make sure the butter, milk and eggs are cold in order to achieve a flaky scone.

5. On a floured surface, form the dough into a 9 inch circle and cut into 8 separate pieces.

6. On a baking sheet lined with parchment paper, bake the scones for 10-15 minutes. Scones are done when the edges are light brown.  Let cool completely before glazing.

For the Glaze:

Combine and whisk the powder sugar, cinnamon, vanilla extract and milk.   If the glaze is too thick, add more milk.  If it’s too thin, add more powdered sugar.

Top the cooled scones with glaze and enjoy!

I hope you love these scones as much as my grandparents and I do!