Rhubarb Streusel Bread

This bake is pretty much a crumble cake, but instead of a sponge base it is a sweet dough with rhubarb pieces sprinkled on top and a demerara sugar and hazelnut streusel.

The dough is soft, has a lovely texture and is both proved and baked perfectly, with it springing back when pressed. It took quite a long time to bake but this is due to the moist rhubarb and the fact it was covered by quite a thick layer of topping. The flavours of the rhubarb are strong and fruity and the streusel is crunchy, crisp and sweet. This is a delicious take on a crumble cake, and I may even dare to say it is better!