Sour Cream Rhubarb Coffee Cake

Ingredients:

For the Cake:

1 cup sour cream

1 teaspoon baking soda

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

2 cups diced fresh rhubarb

For the Topping:

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup chopped walnuts or pecans (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch

baking dish.

In a small bowl, stir together the sour cream and baking

soda. Let it sit while you prepare the rest of the batter.

In a large bowl, cream the butter and sugar until light and

fluffy. Beat in the egg and vanilla.

In another bowl, whisk together the flour and salt. Add

the flour mixture to the creamed mixture alternately with

the sour cream mixture, beginning and ending with the

flour.

Gently fold in the chopped rhubarb. Spread the batter

evenly in the prepared baking dish.

For the topping, mix brown sugar, cinnamon, and

chopped nuts if using. Sprinkle evenly over the batter.

Bake for 40-45 minutes or until a toothpick inserted in the

center comes out clean.

Allow the cake to cool slightly before serving. Best

enjoyed warm or at room temperature.