Ingredients
60g brown sugar
1 tsp ground cinnamon, or to taste
30g butter
60g all-purpose flour
300g chopped rhubarb
240g all-purpose flour
200g white sugar
60g unsalted butter, at room temperature
240ml full-fat yogurt
2 large eggs
2 tsp vanilla extract
7.5g baking powder
5g baking soda
2.5g salt
Directions
Step 1
To make the topping, combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set aside.
Step 2
In a small bowl, toss the chopped rhubarb with 15g of flour. Mix well and set aside.
Step 3
Preheat the oven to 175°C (350°F) and grease a fluted tube pan (such as Bundt).
Step 4
In a large bowl, cream together sugar and butter using an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add the remaining flour, baking powder, baking soda, and salt; mix until well combined. Fold in the rhubarb. Pour the batter into the prepared pan and sprinkle with the topping mixture.
Step 5
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool slightly in the pan, then carefully invert the cake onto a serving plate or cooling rack and let it cool completely.