Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups fresh rhubarb, diced into 1/2 inch pieces
  • 2 tbsp all-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt until fully combined.
  3. Create a well in the center of the dry ingredients and pour in the sour cream, vegetable oil, eggs, and vanilla extract.
  4. Using a spatula, fold the mixture together until just combined; do not over-mix.
  5. In a separate small bowl, toss the diced rhubarb with 2 tbsp of flour until coated, then gently fold the rhubarb into the batter.
  6. Transfer the batter to the prepared loaf pan.
  7. In a small bowl, pinch together 1/2 cup flour, 1/2 cup brown sugar, 4 tbsp butter, and 1 tsp cinnamon with your fingers until crumbly, then sprinkle evenly over the batter.
  8. Bake for 55–60 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached.