Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1 tsp (2g) Ground cinnamon
  • 1 cup (240g) Plain Greek yogurt
  • 1/2 cup (120ml) Vegetable oil
  • 2 large Eggs
  • 1 tsp (5ml) Vanilla extract
  • 2 cups (300g) Fresh rhubarb, diced into 1/2 inch pieces
  • 1/4 cup (30g) All-purpose flour
  • 1/4 cup (50g) Brown sugar
  • 2 tbsp (30g) Cold unsalted butter, cubed
  • 1/4 cup (60g) Reserved rhubarb bits

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8x4 inch loaf pans or line them with parchment paper.
  2. Dice fresh rhubarb into uniform 1/2 inch pieces.
  3. In a large bowl, whisk together sugar, oil, and eggs until smooth. Stir in the yogurt and vanilla extract.
  4. Fold in the flour, baking soda, salt, and cinnamon using a spatula. Stir only until flour streaks disappear to avoid overworking the gluten.
  5. Gently fold the diced rhubarb into the batter.
  6. Divide the batter evenly between the two loaf pans.
  7. Prepare streusel by pinching together the 1/4 cup flour, 1/4 cup brown sugar, and cubed butter. Sprinkle the streusel and reserved rhubarb bits over the tops of the loaves.
  8. Bake for 50–60 minutes until the crust is deep golden-brown and a skewer inserted into the center comes out with a few moist crumbs.