Step 1

Preheat the oven to 325° F and spray with non-stick oil a loaf pan and a mini loaf pan, or split into four mini loaf pans. I prefer to place a piece of parchment paper into the loaf pan for easier removal of the rhubarb bread.

Step 2

In the same bowl or a smaller bowl, combine crumb streusel crunch topping ingredients, sugar, cinnamon and butter and using your fingers, blend it all together until the butter is incorporated throughout. Place in freezer until ready to place on the rhubarb batter.

Step 3

In a large mixing bowl or in the bowl of a stand mixer on low, mix brown sugar, oil, eggs and buttermilk, until smooth.

Step 4

Add in all purpose flour, vanilla extract, salt and baking soda, just until combined, scrape the sides of bowl if needed. Fold in diced rhubarb and chopped walnuts if desired. Pour into prepared pans, about ⅔ full.

Step 5

Pour batter into parchment lined or well sprayed 1 lb loaf pan (

Step 6

Sprinkle evenly with streusel topping.

Step 7

Bake at 325° F for about 60 minutes, until a toothpick inserted comes out clean; check mini loaf at about 40 minutes. If baking in mini loaf pans, check at about 35-45 minutes.