Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) unsalted butter, cold and cubed
  • 2 cups (300g) fresh rhubarb, diced into 1/2 inch pieces
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 2 large eggs, room temperature
  • 3/4 cup (180g) full-fat sour cream
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) lemon zest, finely grated

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 with 2 tablespoons of the measured flour until lightly coated.
  3. In a large bowl, whisk together the remaining flour, sugar, baking powder, and salt.
  4. In a separate medium bowl, beat the eggs, sour cream, melted butter, vanilla, and lemon zest until smooth.
  5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Fold in the floured rhubarb.
  6. Spoon the batter into the prepared loaf pan.
  7. In a small bowl, rub together the streusel ingredients (flour, brown sugar, cinnamon, and cold butter) with fingertips until pea-sized crumbles form.
  8. Sprinkle the streusel topping evenly over the batter.
  9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.