Name: Rhubarb Coffee Cake
Ingredients: 0.25 cup brown sugar; 1 teaspoon ground cinnamon, or to taste; 2 tablespoons butter; 0.5 cup all-purpose flour; 2 cups chopped rhubarb; 2 cups all-purpose flour, divided; 1 cup white sugar; 0.25 cup unsalted butter, at room temperature; 1 cup full-fat yogurt; 2 large eggs; 2 teaspoons vanilla extract; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt

Ingredients

0.25 cup brown sugar
1 teaspoon ground cinnamon, or to taste
2 tablespoons butter
0.5 cup all-purpose flour
2 cups chopped rhubarb
2 cups all-purpose flour, divided
1 cup white sugar
0.25 cup unsalted butter, at room temperature
1 cup full-fat yogurt
2 large eggs
2 teaspoons vanilla extract
1.5 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon salt

Steps

For the topping, mix the brown sugar, cinnamon, butter and flour well in a small bowl and set aside.
Put the rhubarb in a small bowl, mix well with 1 tablespoon flour and set aside.
Heat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan, such as Bundt, and set aside.
Cream the sugar and butter in a large bowl with an electric mixer until smooth. Blend in the yogurt, eggs and vanilla extract until smooth. Mix in the remaining flour, baking powder, baking soda and salt until the flour is incorporated. Fold in the rhubarb, pour into the prepared pan and sprinkle with the topping.
Bake for 55 to 60 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool a little in the pan, then loosen the edges with a table knife. Carefully invert onto a serving plate or cooling rack and let cool completely.