Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh rhubarb, diced small
  • 1 tbsp all-purpose flour (for tossing rhubarb)
  • 3/4 cup walnuts, chopped
  • 1/4 cup brown sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp cold butter, cubed
  • 1/4 tsp cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. Toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant and slightly darkened. Set aside to cool.
  3. In a large bowl, whisk together the melted butter, granulated sugar, eggs, sour cream, and vanilla extract until the mixture is smooth and emulsified.
  4. In a separate bowl, sift together the flour, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Toss the diced rhubarb in a tablespoon of flour to prevent sinking, then gently fold the rhubarb and toasted walnuts into the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Prepare the streusel by rubbing together the brown sugar, 2 tbsp flour, cold cubed butter, and cinnamon with your fingers until crumbly. Sprinkle evenly across the top of the batter.
  9. Bake for 55–60 minutes, or until the top is a deep mahogany gold and a skewer inserted into the center comes out with a few moist crumbs attached.