Rhubarb Bread

Ingredients FOR THE STREUSEL: 1/2 c. all-purpose flour 1/4 c. granulated sugar 3 Tbsp. old-fashioned rolled oats 4 Tbsp. cold salted butter, cubed

FOR THE BREAD: Baking spray with flour, for the pan 1 c. granulated sugar 1/2 c. sour cream, at room temperature 1/2 c. vegetable oil 1 Tbsp. fresh orange zest 1 tsp. vanilla extract

2 large eggs, at room temperature 1 3/4 c. all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cardamom 1/4 tsp. kosher salt 1 1/2 c. chopped rhubarb (cut into about 1/4-inch pieces)

FOR GLAZE: Directions 1. Prepare the streusel by whisking flour, granulated sugar, and oats in a medium basin. Rub the cool butter into the flour mixture with your fingertips until well incorporated and pinchable.

If the dough is sandy, keep adding butter until it forms a ball. Streusel can be refrigerated for up to a day.

Step 2: Preheat oven to 350°F for bread. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper and coat with baking spray, allowing a 2-inch overhang on two edges. Spray parchment.

Step 3: Mix granulated sugar, sour cream, oil, orange zest, vanilla, and eggs in a big bowl. Mix flour, baking powder, soda, cardamom, and salt in a medium bowl.

4. Transfer batter to the baking pan. Divide the cooled streusel into dime-sized pieces and sprinkle over the batter.

5. Bake your bread for 1 hour to 1 hour 15 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

6. Let the bread cool on a wire rack for 10 minutes. Lift the bread from the pan using the parchment overhang and let it cool on a wire rack for at least an hour.

7. Prepare the glaze by whisking powdered sugar and orange juice in a separate bowl until smooth and thick. It should drip but not run. Make a thick, pourable consistency by adding 1 tablespoon of powdered sugar or 1 teaspoon of orange juice at a time.

8. Pour glaze over cooled bread using a spoon. Serve after 15 minutes of setting.