Rhubarb Sour Cream Coffee Cake

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup sour cream
• 3 cups chopped fresh or frozen rhubarb
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
2. In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
3. For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
4. Bake at 350u0b0 until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

butter, sugar, eggs, vanilla, allpurpose, baking powder, baking soda, salt, sour cream, frozen rhubarb, brown sugar, allpurpose, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/rhubarb-sour-cream-coffee-cake/ (may not work)