A moist, tangy-sweet quick bread made with fresh rhubarb and warm spices, perfect for springtime breakfasts or snacks.

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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, combine the sugars, oil, yogurt, eggs, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the diced rhubarb and nuts if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh or frozen rhubarb can be used—if frozen, do not thaw before adding.
Substitute applesauce for some of the oil for a lighter version.
Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer shelf life.