While home for the Memorial Day weekend, my mom mentioned that she received a bunch of rhubarb from a neighbor and she would like me to whip up something delicious, please and thank you.
After some discussion and much Googling, we settled on a decadent rhubarb streusel bread from the Taste of Home website. No longer being one to cook with ingredients like oil, butter, and all-purpose flour, I put my own spin on the recipe and healthified things a bit/a lot.
This bread (which also, obviously,works as muffins) in so incredibly moist thanks to the Chobani—not to mention the extra punch of protein you get, too. Over the weekend, in between thunderstorms, stifling humidity, and losing power, I made a big batch in muffin-form to enjoy for breakfasts and snacks all week.
Rhubarb Streusel Bread
Makes 2 loaves or 16 muffins
1 1/2 C rhubarb, chopped (and thawed, if frozen)
1 Tbsp. granulated white sugar
1 C brown sugar (or 1 C granulated white sugar + 1 tsp. molasses)
1/2 C Greek yogurt, plain, nonfat (I always use Chobani)
1 C milk, skim
1 tsp. vanilla
2 1/2 C all-purpose flour (I use gluten-free)
1 tsp. baking soda
1 tsp. salt
3 Tbsp. granulated white sugar
1/2 tsp. cinnamon
- Add rhubarb to colander over a sink or paper towel, and sprinkle with a tablespoon of sugar. Let sit for up to one hour. This helps draw out any excess moisture and any bitterness in the rhubarb.
- In a large bowl, combine sugar and yogurt. Beat in egg, then stir in milk and vanilla. Combine the flour, baking soda and salt; stir into yogurt mixture until just combined. Fold in rhubarb. Pour into lined muffin tins or two greased 8-in. x 4-in. loaf pans.
- For topping, in a small bowl, combine the sugar and cinnamon, then sprinkle over batter.
- Bake at 325° for 30-35 minutes (12-16 minutes for muffins) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.