Love It or Hate It

Rhubarb! You can't help but Love this, honest. Rhubarb Struesel Bread.
It's moist and just the right "tang" to the rhubarb.



My sister Maggie hates rhubarb. She loves this bread.
Rhubarb Streusel Bread
1 cup milk
1 tbls. lemon juice
1 tsp. vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2-2 cups rhubarb
Topping
1/2 cup brown sugar
1 tsp. ground cinnamon
3 tbls. butter, melted
1/2 cup oatmeal
Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb. Pour batter into prepared loaf pans.
In a small bowl, combine topping ingredients. Sprinkle over the unbaked loaves.
Bake in a preheated oven for 40 minutes, until a toothpick inserted into center comes out clean.
Enjoy!