Filled with rhubarb and topped with brown sugar & cinnamon, this Rhubarb Cake is easy to make and made for sharing! Spring or Summer, this cake is a hit!
Pre-heat the oven to 350F. Line a 9x12 inch pan (or rectangular baking pan) with parchment paper OR grease well with butter.
In a small bowl mix together the brown sugar & cinnamon for the topping and set aside.
In a small bowl, whisk the flour and baking soda and set aside.
In a larger mixing bowl, whisk melted butter with sugar until combined and a smooth paste forms.
Into the butter-sugar mixture, whisk in the egg, vanilla and yogurt until combined and smooth.
Add in the flour mixture to the butter mixture and stir with a spoon until just combined. (The batter will be quite thick).
Stir the rhubarb into the batter until just combined. Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. Top with the brown sugar & cinnamon mixture.
Bake for 30-35 minutes or until a toothpick comes out clean. Leave in the pan to cool.