Rhubarb Coffee Cake
1/2 cup butter or margarine
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
Topping
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened
Preheat oven to 350 degrees F.
Cream butter and sugar together in mixing bowl.
Beat in eggs one at a time.
Stir in sour cream and vanilla.
Mix flour and baking soda together and fold into batter.
Stir in rhubarb.
Turn into greased 9" x 13" pan.
Topping: Mix all ingredients together until crumbly.
Sprinkle over top.
Bake 30-40 minutes until done.
Note: I like to make double the amount of topping.