The Rhubarb is Ready!

It seems like my rhubarb was just coming up and suddenly its more than ready to use! The next couple of weeks I will be sharing a couple of my favorite rhubarb recipes. It always hits the spot this time of year! Today’s recipe comes from the Taste of Home magazine. I hope that you enjoy it.
 
Rhubarb Sour cream Coffee Cake
3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 tsp. vanilla
3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
3 cups chopped fresh rhubarb
 
Topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/4 cup cold butter

Cream butter and sugar until fluffy, add eggs, one at a time beating after each addition, add vanilla, mix. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Fold in rhubarb, spread in greased 9x13 inch baking pan. For topping, combine brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs, sprinkle over batter. Bake at 350 degrees until a toothpick inserted in center comes out clean 45-50 minutes, cool.

​Have a great week!