Ingredients:

  • 2 cups (300g) fresh rhubarb, diced into ½ inch pieces
  • 2 tbsp (25g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • ½ tsp (1g) ground cinnamon
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ¾ cup (150g) granulated sugar
  • ¾ cup (180g) plain Greek yogurt
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (50g) brown sugar, packed
  • 2 tbsp (28g) cold unsalted butter, cubed
  • ¼ tsp (0.5g) cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper.
  2. In a small bowl, toss the diced rhubarb with 2 tbsp flour, 2 tbsp sugar, and 1/2 tsp cinnamon until well-coated.
  3. In one large bowl, whisk together the Greek yogurt, 3/4 cup sugar, vegetable oil, eggs, and vanilla until the mixture is smooth and pale.
  4. Sift in the 1 1/2 cups flour, baking soda, and salt. Using a spatula, gently fold the dry ingredients into the wet until just combined; do not overmix.
  5. Gently fold the coated rhubarb into the batter and pour the mixture into the prepared loaf pan.
  6. Prepare the streusel by pinching cold butter into the remaining flour, brown sugar, and cinnamon until crumbly, then sprinkle evenly over the top of the batter.
  7. Bake for 50-60 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean.