Delicious, but next time I would reduce the sugar by a third. I also added an extra cup of rhubarb and used a mixture of yoghurt and sourcream. Took longer to cook than 45 mins, and in the end I turned the temp up. Streusel topping left a pool of melted butter in the middle- would consider changing the ratios next time too! Served with Greek yoghurt mixed with ginger purée, vanilla and maple syrup. Will definitely make again.
