Rhubarb Almond Streusel Bread

Batter

1 cup sugar
1/2 cup softened butter
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sliced rhubarb (preferably home grown)
1/3 cup plain yogurt
2 eggs
1 teaspoon vanilla extract

Streusel

2 tablespoons sugar
1 tablespoon firmly packed brown sugar
3 tablespoons chopped almonds
1 tablespoon all-purpose flour
1 tablespoon melted butter
1 teaspoon ground cinnamon

Heat oven to 350ºF. Grease and flour a bread pan.

Combine sugar, flour, baking powder, baking soda, salt and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Use both hands to help break apart lumps and gently combine the butter with all the ingredients. (Your hands help to make your closer to your food--dont be afraid of your energy.)  Add yogurt and eggs. Beat at low speed until mixed. Stir in rhubarb.

Reserve 1 1/2 cups batter.  Spread remaining batter into prepared pan. 

Combine all almond streusel ingredients in bowl;  spread evenly.

Spread reserved batter into pan; top with remaining almond streusel and spread evenly. 

Bake 65 minutes or until toothpick inserted in center comes out clean. The bread should have a beautiful brown top. 

*inspired by the Rhubarb Streusel Bread http://www.landolakes.com/recipe/956/rhubarb-streusel-bread