Moist Rhubarb Loaf Cake with Sour Cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a small bowl, toss the diced rhubarb with cornstarch and 1 tablespoon of granulated sugar; set aside.
3. Cream together the softened butter and 150g granulated sugar until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6. Alternate adding the dry ingredients and the sour cream into the butter mixture, stirring until just combined.
7. Gently fold the coated rhubarb into the batter using a spatula, being careful not to overmix.
8. Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.