Ingredients:

  • 1 cup (150g) fresh rhubarb, diced into ¼ inch pieces
  • 1 cup (150g) fresh strawberries, hulled and diced
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (120g) sour cream
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (60ml) buttermilk
  • ⅓ cup (40g) all-purpose flour
  • ⅓ cup (65g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a medium bowl, toss the diced strawberries and rhubarb with 2 tablespoons of flour until the fruit is lightly dusted.
  3. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  4. In a separate bowl, beat the eggs, then whisk in the melted butter, sour cream, buttermilk, and vanilla until the mixture reaches a creamy consistency.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no streaks of flour remain.
  6. Gently fold the floured fruit into the batter.
  7. Pour the batter into the prepared pan and smooth the top.
  8. In a small bowl, pinch the streusel ingredients (flour, brown sugar, cinnamon, cold butter) together with fingers until crumbly and sprinkle evenly over the top.
  9. Bake for 55–65 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.