Recipe: Rhubarb Streusel Bread

Bread. It's not really bread. It's a cake. A soft, squishy, moist cake that surprisingly doesn't turn to pieces the second you look at it, as most gluten free cakes do. There is no rhubarb in Brazil. Well, none that I ever saw. So H was impressed. In order to show off further, I started buying up every stalk i saw. It's apparently a springtime "fruit" so momentarily primetime is a bit off. Late into this balmy summer it's getting harder and harder to find more than just a small basket of stalks at my grocery markets (which i of course i empty. sorry other wegman's shoppers). But.... after you've had your fill of crisps, what's left? Bread (cake). Streusel bread (cake). Did you know that Rhubarb is actually a vegetable? It is. But appently a New York court (the ultimate authority) decided in 1947 that it should actually be a fruit. And so it became. Because it's not like there was anything else important going on during 1947 to put off the fruit/vegetable status of the rhubarb from being debated in a court room. In anycase, it's obviously a very important fruit. Vegetable. And it makes an incredible bread (cake). 

Rhubarb Streusel Bread (cake)

3/4 cup pineapple juice
2 cups brown rice flour
1 cup tapioca flour
0.5 cups white rice flour
0.5 cups quinoa flour
3/4 cup white sugar
3 cups chopped rhubarb
0.5 tsp baking powder
1/2 cup coconut oil
1/4 cup butter
4 eggs

Streusel ingredients: 
1/2 cup brown sugar
1/4 cup butter
2 tbsp flour
2 tsp cinnamon

1) beat butter, coconut oil and sugar together. Add eggs and pineapple juice.
2) sift flours and baking powder into the mixture. 
3) Fold in rhubarb
4) butter or spray 2 large loaf pans. Fill pans each with 1/4 of the mixture. 
5) mix streusel ingredients together and sprinkle over batter in pans. 
6) spread the rest of batter over the streusel topping. 
7) Bake at 375 (normal) or 350 (convection) for 45 minutes. Test doneness with a toothpick. If toothpick is not clean, keep baking in 5 minute intervals. Let cool before slicing.