An easy, mix by hand, moist and tender quick bread jam packed with fresh rhubarb and a double dose of cinnamon streusel.
If you follow a lot of food blogs (which I do), you might notice a certain theme this time of year. The sun starts rising a little earlier and setting a little later in the northern hemisphere. The temperatures start to get a little warmer. The first daffodils start to sprout. And… every food blogger in existence shares a rhubarb recipe.
Rhubarb. It’s like the pumpkin spice latte of the food blogging world: it’s not spring unless you’ve baked with rhubarb and made sure everyone else knows that you’re using the strangest, trendiest of spring vegetables. Guilty as charged. Two years ago, this rhubarb simple syrup which went into Rhubarb Collins. Last year, strawberry rhubarb oatmeal bars. And this year, I will be fulfilling my contractually required food blogger rhubarb recipe with this Cinnamon Streusel Rhubarb Quick Bread, serving as my fifth recipe in my year-long Quick Bread of the Month series.
Seriously, why do we even eat rhubarb? I can answer that on a personal level — because my CSA gives it to me every year — but how did we, as a species, start eating rhubarb? It’s stalky, it’s bitter, and oh yeah… it’s poisonous. Grab a stalk and start chewing, everyone!