It's officially summer and that means rhubarb season. What better way to kick off the Canada Day long weekend than with a snack of yummy, moist, rhubarb coffee cake!
1/2 cup butter1 1/2 cups white sugar
1 cup sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
2 cups finely chopped rhubarb.
Heat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
Cream butter and sugar, beat in eggs. Stir in sour cream and vanilla. Add flour and baking soda and fold into batter. Stir in rhubarb. Scrape into a 9 x 13 pan and spread evenly over the bottom.
1/2 cup brown sugar, packed
1 tbsp. flour
1 tsp. cinnamon
1 tbsp. butter
Mix all ingredients together until crumbly, sprinkle overtop of batter in pan.
Bake at 350 degrees F for 30 to 40 minutes.