Ingredients

Scale

1 egg
1 egg white
1/2 cup nonfat vanilla Greek yogurt
1/2 cup nonfat skim milk
2 tablespoons canola oil
2 teaspoons vanilla
1 1/2 cups white whole wheat flour
1 1/4 cups oatmeal flour (oats, ground in a blender till powdered)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 cup sugar
2 1/4 cups finely chopped rhubarb
1/4 cup chopped pecans (or other nuts), toasted

For the topping:

2 teaspoons butter
1/4 cup chopped pecans, toasted
1 tablespoon whole-wheat flour
1/3 cup brown sugar

Instructions

Preheat the oven to 350 F. Spray two loaf pans with cooking spray.
In a large mixing bowl, whisk the egg and egg white until no “lumps” of the whites remain, then gently whisk in the yogurt, milk, oil and vanilla. Add the dry ingredients, spices and sugar and stir until well mixed. Fold in the rhubarb and pecans.
Divide the batter between the two loaf pans. Prepare the streusel topping by mixing the topping ingredients in a small bowl. Sprinkle the topping over the loaves.
Bake at 350 for 50 – 60 minutes or until a pick (or knife) inserted in the center of the loaf (to the bottom) comes out clean.

Notes

The recipe called for whole wheat pastry flour–I substituted white whole wheat flour and it worked fine, but you could use whole wheat pastry flour instead.

It’s best to bake rhubarb things in glass or ceramic pans as the acid from the rhubarb will eat holes in metal pans. If you use metal bread pans, I recommend removing the bread from the pan immediately.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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