Rhubarb quick bread

Rhubarb quick bread
  Amazing recipe I found in the nytimes,  the orange zest really sets off the tartness of the rhubarb
I add 1 tsp ginger

• 8 tablespoons/113 grams unsalted butter (1 stick), melted, plus more for the pan
• 1 cup/200 grams plus 2 tablespoons granulated sugar
• 1 tablespoon freshly grated orange zest
• ⅓ cup whole-milk yogurt
• 2 large eggs
• 1 ¾ cup/223 grams all-purpose flour, plus more for the pan
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¾ cup/227 grams chopped rhubarb (8 ounces), cut into 1/4-inch pieces
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PREPARATION
0. Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
0. In a large bowl, whisk together the butter, 1 cup of the sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining 1/4 cup rhubarb and 2 tablespoons sugar. Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes.
0. Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan. Turn it right side up and let it cool completely before slicing.