RHUBARB STREUSEL LOAF

STREUSEL:

1/2 cup all-purpose flour

1/4 cup firmly packed brown sugar

2 tbsp granulated sugar

1 1/2 tsp ground cinnamon Pinch salt

1/4 cup melted butter

LOAF:

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 cup sour cream or full fat Greek yogurt

1 tbsp finely grated orange zest 1 tsp pure vanilla extract

1 3/4 cups chopped fresh rhubarb (1/2-inch pieces)

1. Preheat the oven to 350F. Lightly grease a 9x5-inch loaf pan and line the bottom with parchment paper.

2. To make the streusel, combine the dry ingredients in a small bowl. Pour in the melted butter and mix until crumbly. Set aside.

3. In a medium bowl, combine the flour, baking powder, baking soda and salt.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and creamy, about two minutes. Scrape down the bowl and beat for another minute.

5. Beat in the eggs, one at a time, scraping down the bowl. Beat on low speed until evenly mixed. Add the sour cream, orange zest, and vanilla. Beat on low speed until the batter is smooth. Fold in the rhubarb by hand.

6. Spread half the batter into prepared loaf pan. Sprinkle half the streusel on top, gently pressing it into the batter. Spread the reserved batter into the pan and sprinkle with remaining streusel, gently pressing it into the batter.

7. Bake for 70 to 85 minutes, or until a toothpick inserted in the centre comes out clean. If the top of the loaf gets too dark, gently cover with aluminum foil.

8. Cool in the pan for 20 minutes, then carefully remove. Let cool on a wire rack before slicing. Makes one loaf.