Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) full-fat Greek yogurt
  • 2 large (100g) eggs
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh rhubarb, chopped into 1/2 inch pieces

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together 250g flour, 200g granulated sugar, baking powder, and salt.
  3. In a separate small bowl, whisk together the Greek yogurt, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
  5. Toss the chopped rhubarb in one tablespoon of the flour mixture to coat, then gently fold the rhubarb into the batter.
  6. Pour the batter into the prepared loaf pan.
  7. In a small bowl, pinch together 65g flour, 100g brown sugar, cinnamon, and cold cubed butter with fingers until crumbly, then scatter evenly over the batter.
  8. Bake for 55 to 60 minutes until the crust is a deep mahogany color and a skewer inserted into the center comes out clean.