Rhubarb Coffee Cake

Topping

• ½ C. Sugar
• ½ C. Chopped Nuts
• 1 Tablespoon Butter, melted
• 1 teaspoon Cinnamon

Cake

• 1 ½ C. Brown Sugar
• ½ C. Butter, melted
• 1 Egg
• 2 C. Flour
• 1 teaspoon Baking Soda
• 1 C. Sour Cream
• 2 C. Rhubarb, diced
• 1 teaspoon Vanilla
• ¼ teaspoon Salt

Instructions

Topping:

• Combine sugar, nuts, butter and cinnamon, mixing until crumbly. Set aside

Cake:

• Cream brown sugar, butter and egg in a large bowl.
• In a small bowl, stir together the flour, baking soda, and salt; then add the dry ingredients to the creamed mixture, alternately with the sour cream.
• Stir in the vanilla.
• Stir in the rhubarb by hand.
• Turn the batter into a greased 9 x 13” cake pan.
• Sprinkle the batter with the topping mixture.
• Bake at 350 degrees for 45-50 minutes or until it tests done.