1. Preheat & Prep:
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Whisk Wet Ingredients:
In a large bowl, beat together the sugar and eggs until light in color and slightly fluffy. Stir in the Greek yogurt, oil, lemon zest, lemon juice, and vanilla extract until smooth.

4. Combine Wet & Dry:
Add the dry ingredients to the wet and fold gently until just combined—don’t overmix or you’ll lose that soft crumb.

5. Add the Good Stuff:
Fold in the poppy seeds and rhubarb until evenly distributed.

6. Fill & Bake:
Pour the batter into your prepared loaf pan, smoothing out the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Glaze:
In a small bowl, whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle over the cooled loaf and let it set before slicing.