Caroline’s Rhubarb Coffee Cake

 

2 eggs

1¼ c. sugar


1  t. baking soda


½ t. salt


2 c. flour

1 c. sour cream

2 ½ c.  fresh rhubarb (or thawed frozen)

Crumble Topping:

1 c. sugar

¼ c. flour

¼ c. butter (unsalted)

1 T. cinnamon

Preheat oven to 350 degrees and grease a 9X13 baking pan. In a large mixing bowl combine egg, flour, sour cream, salt, baking soda and sugar, using an electric mixer on low speed. Increase to medium speed and beat about 1 minute. Fold in rhubarb. Pour into prepared cake pan. 

Topping: In a medium bowl, combine sugar, flour and cinnamon. Cut butter into flour and sugar mixture. Mix until crumbly.  Sprinkle crumb topping over top of cake batter.

Bake for 45-50 minutes or until cake tester comes out clean. Cool on wire rack.