Rhubarb Streusel Bread

Streusel:
2 tablespoons sugar
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1 1/2 teaspoons cinnamon
Pinch of salt

Batter:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon fresh grated orange zest
2 large eggs
1/3 cup fresh orange juice
1 teaspoon vanilla extract
1 1/2 cups 1/4-inch diced fresh rhubarb

In a small bowl, place sugars, flour, butter, cinnamon and salt and stir until mixture is moistened.

Heat oven to 350 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray.

In a medium bowl, whisk together flour, baking powder, salt and baking soda.

In a large mixing bowl, beat together butter, sugar and orange zest until very creamy. Beat in eggs, one at a time, mixing until well combined after each addition. Mix in orange juice and vanilla extract (it will look curdled, but that is okay). Add dry ingredients and stir just until combined. Fold in rhubarb. Scoop half the batter into the prepared pan. Scatter half the streusel mixture over the batter, gently pressing down to adhere. Scoop remaining batter on top. Scatter remaining streusel over top, gently pressing down to adhere.

Place pan into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and set pan on a wire rack to cool for 10 minutes, then remove bread from the pan and let cool completely.