Ingredients:

  • 2 cups (300g) fresh rhubarb, chopped into 1/2-inch pieces
  • 2 tbsp (16g) all-purpose flour
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg
  • 3/4 cup (180ml) buttermilk
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed

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 chopped rhubarb with 2 tablespoons of flour until evenly coated and set aside.
  3. In a medium bowl, whisk together 1 1/2 cups flour, coconut sugar, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and egg until smooth, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Using a silicone spatula, gently fold the floured rhubarb into the batter.
  7. In a small bowl, combine streusel flour, brown sugar, and cinnamon. Use fingers or a fork to rub in the cold cubed butter until sandy.
  8. Pour batter into the prepared pan, sprinkle the streusel topping evenly over the top, and bake for 60 minutes.