Fresh Stalk Rhubarb Bread with Crumble

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper.
2. Chop fresh rhubarb stalks into uniform 1/2 inch pieces.
3. In a large bowl, whisk together 250g flour, 150g sugar, baking powder, and salt.
4. In a medium bowl, beat the eggs, then stir in the buttermilk, melted butter, vanilla, and orange zest.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not over-mix.
6. Toss diced rhubarb with a pinch of flour, then gently fold the stalks into the batter.
7. Pour the batter into the prepared loaf pan.
8. In a small bowl, rub the cold cubed butter into the 65g flour, brown sugar, and cinnamon using fingertips until crumbly.
9. Sprinkle the streusel topping evenly over the batter.
10. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean and the top is deep mahogany-gold.
11. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.