• Preheat the oven to 350°F/ 180°C. Line the baking sheet with parchment paper.
• Rhubarb: Clean and chop into pieces about 1.5-2 cm/ ½ - 1 inch. Set it aside.

  1.6 lbs rhubarb

Crumb topping:

• Mix flour, sugar, and salt in a bowl. Cut cold butter into small pieces and add them to the bowl. Add vanilla extract. Work with the mixer fitted with the dough attachment or with your cold hands. Place the topping in the fridge while you make the batter (Note 4).

  2½ cups all purpose flour + ¾ cup granulated sugar + ⅔ cup unsalted butter + pinch salt + 1 teaspoon vanilla extract

Cake batter:

• Wet ingredients: Beat soft butter, sugar, and salt until light and fluffy with the mixer fitted with the beaters. Add the eggs, one at a time, beating well in between, about 1 minute per egg. Stir in vanilla extract.

  1 cup unsalted butter + 1 cup + 2 tablespoon granulated sugar + pinch salt + 3 eggs + 1 teaspoon vanilla extract
• Add dry ingredients: Mix flour and baking powder in another bowl. Add them to the batter together with the yogurt and mix briefly.

  2¼ cups all-purpose flour + 2 teaspoons baking powder + ½ cup + 1 tablespoon Greek yogurt

Bake:

• Spread the batter on the prepared baking sheet. Cover with rhubarb and top with crumbs.
• Bake for 40-45 minutes until the crumbs are golden brown and slightly crunchy (Note 5).