It’s delicious on its own, but it’s also great with a dollop of whipped cream or ice cream. With a cup of tea or coffee, it pairs wonderfully and is quite simple to make.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 Bundt(R) cake |
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
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.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 301 mg |
| Sugars | 23 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I took this to a birthday party and it was a hit. Very moist and tasty.