Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (120g) sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh rhubarb, diced into 1/2 inch pieces
  • 3 tbsp (35g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (12g) granulated sugar

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
  3. In a separate bowl, blend the melted butter, sour cream, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, leaving a few streaks of flour.
  5. Toss the diced rhubarb in a tablespoon of the flour mixture, then gently fold the fruit into the batter.
  6. Transfer the batter into the prepared loaf pan and smooth the top with a knife.
  7. Mix the melted butter, brown sugar, and cinnamon; spread evenly across the surface of the batter.
  8. Finish with a light sprinkle of granulated sugar on top.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes before transferring to a wire rack.