Quick Frozen Rhubarb Bread: Tender

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In a separate small bowl, combine the melted butter, sour cream, egg, and vanilla until smooth.
4. Stir the wet ingredients into the dry flour mixture until just combined; do not overmix.
5. Toss the frozen rhubarb pieces in a tablespoon of the flour mixture to prevent sinking.
6. Gently fold the floured rhubarb into the batter using a spatula until evenly distributed.
7. Transfer the batter into the prepared loaf pan.
8. In a small bowl, rub the cold cubed butter into the streusel flour, brown sugar, and cinnamon using your fingertips until crumbly.
9. Sprinkle the cinnamon streusel topping evenly across the surface of the batter.
10. Bake for 55–65 minutes until the top is deep golden-brown and a toothpick inserted into the center comes out clean.