Rhubarb Crumb Cake

European bakery style coffee cake.

• Ready In: 50 mins
• Serves: 12

Ingredients

• Topping

• 3  tablespoons butter, softened
• 1⁄3 cup granulated sugar
• 1⁄4 cup self-rising flour
• 1⁄2 teaspoon ground cinnamon

• Cake

• 1⁄2 cup butter, softened
• 1  cup granulated sugar
• 2  teaspoons vanilla extract
• 2  large eggs, room temperature
• 2  tablespoons sour cream
• 1⁄4 cup buttermilk
• 1 1⁄2 cups self-rising flour, set aside 1 tablespoon to mix in with the rhubarb
• 1 1⁄2 cups rhubarb, medium dice

Directions

1. Preheat oven to 350 degrees F.
2. Prepare topping by mixing all topping ingredients together in a separate bowl, set aside.
3. Spray and flour an 8 or 9 inch springform pan.
4. Cream together until fluffy: butter, sugar and vanilla extract.
5. Add eggs one at a time and blend throughly.
6. Mix in sour cream and buttermilk.
7. Toss diced rhubarb with the tablespoon of reserved flour, this is to prevent the pieces sinking to the bottom of the cake.
8. Sift the flour into the egg mixture, blend in well.
9. Fold in rhubarb pieces.
10. Pour into prepared cake pan and sprinkle with crumb topping.
11. Bake 35 to 40 minutes - test for doneness with wooden toothpick.
12. Cool in pan serve at room temperature or warm with vanilla ice cream.