Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (150g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • ½ tsp (3g) Salt
  • ½ cup (120g) Sour cream
  • 2 large Eggs
  • ½ cup (115g) Unsalted butter, melted and cooled
  • 1 tsp (5ml) Vanilla extract
  • 2 cups (300g) Fresh rhubarb, diced into ¼ inch pieces
  • 2 tbsp (16g) All-purpose flour
  • ¼ tsp (1g) Ground cinnamon
  • 2 tbsp (25g) Granulated sugar
  • ¼ cup (50g) Reserved diced rhubarb

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 rhubarb (minus the reserved amount) with 2 tablespoons of flour and ground cinnamon until evenly coated.
  3. Whisk together the all-purpose flour (250g), granulated sugar (150g), baking powder, and salt in a large mixing bowl.
  4. In a separate container, beat together the eggs, sour cream, melted butter, and vanilla extract until the mixture is smooth.
  5. Fold the wet ingredients into the dry ingredients using a spatula, stopping as soon as no streaks of flour remain.
  6. Gently fold the floured rhubarb into the batter.
  7. Pour the batter into the prepared loaf pan. Top with the reserved diced rhubarb and a sprinkle of granulated sugar.
  8. Bake for 55 to 60 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out with a few moist crumbs attached.