Ingredients:

  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter, cold and cubed
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup sour cream
  • 2 cups fresh rhubarb, diced into 1/2-inch pieces

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Toss the diced rhubarb in a tablespoon of the measured flour to prevent the fruit from sinking.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, approximately 3 minutes.
  5. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined.
  7. Gently fold in the diced rhubarb using a spatula.
  8. Pour the batter into the prepared loaf pan.
  9. Combine streusel ingredients (flour, brown sugar, cinnamon, and cold butter) by pinching with fingers until crumbly, then sprinkle evenly over the batter.
  10. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.