RHUBARB STREUSEL BREAD

A ribbon of sugar and cinnamon weaves through this sweet breakfast loaf with fresh rhubarb and a hint of orange.

BREAD:
1 cup sugar
1/2 cup LAND O LAKESŪ Butter, softened*
1/3 cup orange juice
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (1/4-inch) sliced fresh rhubarb**
STREUSEL:
2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon LAND O LAKESŪ Butter, melted
1 1/2 teaspoons ground cinnamon

Heat oven to 350 degrees F. Grease and flour 8x4-inch loaf pan***.

BREAD:
Combine 1 cup sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy.

Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.)

Stir in flour, baking powder, baking soda and salt by hand just until moistened.

Gently stir in rhubarb. (Batter will be thick.) Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.

STREUSEL:
Combine all streusel ingredients in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.

Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

*Substitute LAND O LAKESŪ Soft Baking Butter with Canola Oil right from the refrigerator.

**Substitute 1 1/2 cups frozen rhubarb, thawed.

***Bread can be prepared in greased and floured 9x5-inch loaf pan. Bake for 60 to 65 minutes.

TIP: This is a great make-ahead bread as the flavors are almost better the second day. Once loaf is completely cooled, wrap in aluminum foil and refrigerate. This bread also freezes well.

Yield: 12 servings
Source: Land O'Lakes