A delightful twist on the classic coffee cake, featuring tangy rhubarb and a buttery crumble topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Mix in the sour cream and vanilla extract until smooth.
Fold gently to maintain the batter's lightness.
In another bowl, combine the flour and baking soda, then gradually fold into the wet mixture.
Sift the dry ingredients for a smoother batter.
Gently fold in the rhubarb pieces.
Coat the rhubarb in a bit of flour to prevent it from sinking.
Pour the batter into a greased 9x13-inch baking pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
For the topping, mix together the brown sugar, flour, cinnamon, and cold butter until crumbly.
Use your fingers to achieve a crumbly texture.
Sprinkle the crumble topping evenly over the batter.
Ensure the topping covers the batter completely for an even crust.
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at the 30-minute mark to avoid overbaking.
Allow the cake to cool before slicing and serving.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
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