Strawberry Rhubarb Bread with Sour Cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a small bowl, toss the diced strawberries and rhubarb with 2 tablespoons of flour until evenly coated and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. In a separate medium bowl, beat the eggs, then stir in the melted butter, sour cream, vanilla, and lemon juice until smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
6. Gently fold the floured fruit into the batter.
7. Pour the mixture into the prepared loaf pan.
8. In a small bowl, pinch together the flour, brown sugar, cold cubed butter, and cinnamon with your fingers until crumbly, then sprinkle evenly over the batter.
9. Bake for 55–65 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before removing.