Strawberry Rhubarb Loaf: Shatter Crisp

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 strawberries and rhubarb with 2 tablespoons of flour and 1 tablespoon of sugar.
3. Cream together the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
4. In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain.
5. Gently fold in the floured fruit mixture. Pour the batter into the prepared pan and smooth the top.
6. Combine streusel ingredients (flour, brown sugar, cold butter, and cinnamon) with a fork until crumbly, then sprinkle evenly over the batter.
7. Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached.
8. Allow the loaf to cool in the pan for 30 minutes before removing.