Classic Rhubarb Nut Bread with Sour Cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8.5 x 4.5-inch loaf pans.
2. In a small bowl, combine 65g all-purpose flour, 100g brown sugar, and 2g cinnamon. Rub in 42g chilled cubed butter with fingertips until the mixture resembles coarse sand.
3. In a large mixing bowl, whisk together 250g all-purpose flour, 200g granulated sugar, 5g baking soda, and 3g salt.
4. In a separate small bowl, whisk together 115g melted butter, 225g sour cream, 2 eggs, and 5ml vanilla extract until smooth.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6. Fold in the 300g diced rhubarb and 100g chopped walnuts.
7. Divide batter evenly between the two prepared loaf pans and sprinkle the streusel topping generously across the surface.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean and the top is deep golden brown.