Preheat your oven to 350°F.

Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray and line the pan with parchment paper, leaving a little overhang on each side to make it easy to remove the cake.

In a medium bowl, combine sliced rhubarb, lemon juice and 2/3 cup sugar and set aside.

Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition.

Whisk together flour, baking powder, salt and ground cinnamon together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined.

Continue, adding half the yogurt, the second third of the flour mixture, the remaining yogurt, and then the remaining flour mixture, mixing between each addition until just combined.

Pour the batter in the pan and spread it around the pan evenly.

Pour the rhubarb mixture over the cake, spreading it into an even layer.

Add all the crumb topping ingredients together in a small bowl.

With your hands, squish up the crumb mixture until the butter is evenly incorporated and the mixture comes together and stays together in your fingers.

Scatter evenly over rhubarb layer.

Bake cake in preheated oven for 50 to 60 minutes.

Cool completely on a rack.