Rhubarb Coffee Cake
This rhubarb coffee cake is great with a dollop of whipped cream or ice cream but it's also great on its own with tea or coffee. 
brown sugar
¼
cup
ground cinnamon, or to taste
1
teaspoon
butter
2
tablespoons
all-purpose flour
½
cup
chopped rhubarb
2
cups
all-purpose flour, divided
2
cups
white sugar
1
cup
unsalted butter, at room temperature
¼
cup
full-fat yogurt
1
cup
eggs
2
large
vanilla extract
2
teaspoons
baking powder
1 ½
teaspoons
baking soda
1
teaspoon
salt
½
teaspoon
 To make the topping: 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.
