Ingredients:

  • 2 cups (300g) fresh rhubarb, diced into ½ inch pieces
  • 2 tbsp (25g) granulated sugar
  • ½ tsp (1g) ground cinnamon
  • 1 tbsp (8g) all-purpose flour
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • ½ cup (115g) melted unsalted butter, cooled
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (50g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a small bowl, toss the diced rhubarb with 2 tbsp sugar, ½ tsp cinnamon, and 1 tbsp flour. Set aside.
  3. In a large bowl, whisk together the 2 cups flour, ¾ cup sugar, baking powder, and salt.
  4. In a medium bowl, beat the egg, then stir in the buttermilk, melted butter, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
  6. Gently fold the prepared rhubarb mixture into the batter using a spatula.
  7. Pour the batter into the prepared loaf pan.
  8. In a small bowl, pinch together ¼ cup flour, ¼ cup brown sugar, 1 tsp cinnamon, and 42g cold cubed butter until coarse crumbs form. Sprinkle evenly over the top of the batter.
  9. Bake for 55–65 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.