Rhubarb Sourdough Coffeecake

• FOR THE CAKE:
• 2 cups Chopped Rhubarb
• 1/4 cups Butter, Softened
• 3/4 cups Sugar
• 1 whole Egg
• 1-1/4 cup Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Milk
• 1/2 cups Fresh Sourdough
• FOR THE CRISP TOPPING:
• 1/2 cups Sugar
• 1/3 cups Flour
• 1/4 cups Butter, Softened
• 1/2 teaspoons Cinnamon, If Desired

1. Preheat oven to 350u0b0F. Spray a 9x9 inch or a 7x11 pan with cooking oil spray.
2. Chop rhubarb into about 1/4 inch cubes. Cream together butter, sugar and egg. Add flour, baking powder and salt. As you are mixing in the dry ingredients, pour in the milk and sourdough. Blend well. Stir in rhubarb. Pour mixture into prepared pan.
3. Mix topping ingredients well and sprinkle over batter in the pan. Bake for 30-35 minutes or until lightly browned.
4. To make without sourdough:
5. Increase milk to 3/4 cup, flour to 1 1/2 cups and baking powder to 2 teaspoons. Omit sourdough. Combine as directed above.

cake, rhubarb, ubc, sugar, egg, flour, baking powder, salt, milk, fresh sourdough, sugar, flour, ubc, cinnamon

Taken from tastykitchen.com/recipes/desserts/rhubarb-sourdough-coffeecake/ (may not work)