Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (120g) plain Greek yogurt
  • 0.5 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) orange zest
  • 2 cups (300g) fresh rhubarb, diced into 1/4 inch pieces
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your 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. Place the diced rhubarb in a small bowl and toss with 1 tbsp (8g) of flour until lightly coated.
  3. In a large bowl, whisk together the Greek yogurt, oil, eggs, vanilla extract, and orange zest until the mixture is smooth.
  4. Sift the flour, sugar, baking soda, baking powder, and salt directly into the wet ingredients. Using a spatula, gently fold the mixture together until no dry flour streaks remain.
  5. Gently fold the flour-coated rhubarb into the batter using a wide sweeping motion to ensure even distribution.
  6. Pour the batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.