Ingredients:
- Streusel
- ½ cup pecans (coarsely chopped)
- ¼ cup all-purpose flour
- 2 tablespoons light brown sugar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground cardamom
- Pinch of nutmeg
- 2 tablespoons salted butter (melted)
- Bread
- 1 cup granulated sugar
- ½ cup salted butter (melted)
- ½ cup sour cream
- 1 tablespoon orange zest (grated)
- 1 tablespoon fresh juice
- 2 large eggs
- 2 cups all-purpose flour (plus more for pan)
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 1 cup rhubarb (chopped)
- Shortening (for greasing pan)
Directions
Preheat oven to 350° F.
Stir together pecans, flour, brown sugar, salt, cardamom, and nutmeg in a small bowl; stir in melted butter until completely combined. Set aside.
Whisk together sugar, melted butter, sour cream, orange zest, and juice in a large bowl until well incorporated; whisk in eggs until well incorporated.
Whisk together flour, baking powder, salt, baking soda, cardamom, and nutmeg in a medium bowl. Fold flour mixture and rhubarb into sugar-butter mixture just until combined.
Spoon mixture into a well-greased (with shortening) and floured 8½x4½ inch loaf pan. Sprinkle top evenly with streusel, and bake in preheated oven 55-60 minutes, tenting bread with aluminum foil after 40 minutes to prevent overbrowning.
Transfer to a wire rack, and let cool in pan 10-15 minutes. Transfer from pan to a serving plate, and cool at least 1 hour before slicing.