Seasonal Rhubarb Bread with Yogurt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together 250g flour, 150g sugar, baking powder, baking soda, salt, and 2g cinnamon until combined.
3. In a large bowl, whisk the melted butter and Greek yogurt until smooth.
4. Beat in eggs one at a time, then stir in the vanilla extract.
5. Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined; do not overmix.
6. Gently fold in the diced rhubarb pieces.
7. In a small bowl, rub cold butter into 65g flour, brown sugar, and 2g cinnamon using fingertips until the mixture resembles coarse sand.
8. Pour the batter into the prepared loaf pan and sprinkle the streusel evenly over the top.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.