Preparation

• Preheat your oven to 350°F and grease a 9x5 inch loaf pan or similar-sized bread pan with butter or cooking spray. Chop the rhubarb into ½-inch pieces and set aside. Measure out all your dry ingredients (flour, baking powder, baking soda, salt) into one bowl, and gather your wet ingredients nearby.
• In a small bowl, combine the cold butter cubes, brown sugar, flour, cinnamon, salt, and lemon zest. Using a fork or your fingertips, work the cold butter into the dry mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout.
• In a large mixing bowl, cream together the softened butter and sugar for about 1 minute using an electric mixer or by hand, until the mixture is light and fluffy.
• Add the room-temperature eggs one at a time, beating well after each addition to fully incorporate. Then add the Greek yogurt and vanilla extract, stirring until just combined.
• Add the dry ingredient mixture from Step 1 to the wet ingredients, folding gently with a spatula until just combined.
• Fold the chopped rhubarb gently into the batter. Pour half of the batter into your prepared pan, then sprinkle half of the crumble topping evenly over it. Add the remaining batter on top, and finish with the rest of the crumble topping. Bake for 65-70 minutes, rotating the pan halfway through.
• Remove the bread from the oven and let it cool in the pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely.
• Once cooled, slice and enjoy!