Rhubarb Coffee Cake

Ingredients

• 1/4 cup brown sugar
• teaspoon ground cinnamon, or to taste
• tablespoon sbutter
• 1/2 cup all-purpose flour
• cup schopped rhubarb
• cup sall-purpose flour, divided
• cup white sugar
• 1/4 cup unsalted butter, at room temperature
• cup full-fat yogurt
• large eggs
• teaspoon svanilla extra ct
• 1/2 teaspoon sbaking powder
• teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. To make the topping: Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
2. Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
3. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) and set aside.
4. Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.