Rhubarb Coffee Cake

Name: Rhubarb Coffee Cake
Total time: 85
Yield: 12
Ingredients: ¼ cup brown sugar; 1 teaspoon ground cinnamon, or to taste; 2 tablespoons butter; ½ cup all-purpose flour; 2 cups chopped rhubarb; 2 cups all-purpose flour, divided; 1 cup white sugar; ¼ cup unsalted butter, at room temperature; 1 cup full-fat yogurt; 2 large eggs; 2 teaspoons vanilla extract; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt

Recipe by Bren from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

12 servings

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¼ cup brown sugar
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1 teaspoon ground cinnamon, or to taste
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2 tablespoons butter
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½ cup all-purpose flour
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2 cups chopped rhubarb
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2 cups all-purpose flour, divided
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1 cup white sugar

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¼ cup unsalted butter, at room temperature
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1 cup full-fat yogurt
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2 large eggs
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2 teaspoons vanilla extract
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt

Instructions

Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
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.
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.