Rhubarb Crumb Cake

INGREDIENTS

STREUSEL:

• 1 cup plus 2 tablespoons all purpose flour

• 1/3 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

• 3/4 stick butter, softened but cool (6 tablespoons)

CAKE:

• 1 stick butter, softened, plus a bit more for the pan

• 1 cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup sour cream

• 3-4 large stalks rhubarb, in 1/2" slices (2 cups)

• 1 tablespoon sugar

INSTRUCTIONS

FOR THE STREUSEL:

• Combine the flour, sugar, cinnamon and salt in a medium bowl, or the bowl of a stand mixer. Add the butter, and work with your fingers or paddle on low until the mixture begins to clump together. Set aside at room temperature.

FOR THE CAKE:

• Position a rack in the center of the oven and preheat to 350º. Grease and flour square pan.

• Cream the butter and sugar together on medium until light and fluffy, 3 - 4 minutes, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating until combined after each, then stir in the vanilla.

• Sift the dry ingredients together separately. Toss the rhubarb with the tablespoon of sugar and set aside.

• With the mixer on low, alternate adding the dry ingredients and sour cream in three parts, beginning and ending with the dry ingredients and mixing until just combined after each addition.

• Spread a little more than half the batter in the bottom of the pan. Sprinkle the rhubarb evenly over the top. Cover with the rest of the batter, and sprinkle with the streusel, squeezing into almond sized clumps if necessary.

• Bake the coffeecake for 50-60 minutes until it is golden brown, beginning to pull away from the sides, springs back to the touch, and passes the toothpick test. Let cool for about 1 hour.