Ingredients:

  • 2 cups (300g) fresh rhubarb, diced into 1/4-inch pieces
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (180g) full-fat sour cream
  • 1 tbsp (6g) orange zest
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan, lining the bottom with parchment paper.
  2. In a medium bowl, toss diced rhubarb with 2 tbsp (16g) of flour until evenly coated and set aside.
  3. In a large bowl, cream together softened butter and granulated sugar using a mixer until pale and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract and orange zest until emulsified.
  5. Stir in the sour cream until the mixture is smooth.
  6. In a separate bowl, whisk together 250g flour, baking powder, baking soda, and salt.
  7. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined.
  8. Gently fold in the floured rhubarb pieces using a rubber spatula.
  9. Combine streusel ingredients (65g flour, brown sugar, cinnamon, and cold cubed butter) by cutting in the butter until crumbly.
  10. Pour batter into the prepared pan, sprinkle the cinnamon streusel evenly over the top, and bake for 1 hour or until a toothpick comes out clean.