MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb - Sour Cream Coffee Cake
 Categories: Cakes, Fruits, Dairy
      Yield: 12 Servings
 
    3/4 c  Butter; softened
  1 1/2 c  Sugar
      3 lg Eggs
  1 1/2 ts Vanilla extract
      3 c  A-P flour
      2 ts Baking powder
      1 ts Baking soda
    3/4 ts Salt
      1 c  Sour cream
      3 c  Rhubarb; chopped

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    1/2 c  Brown sugar; packed
    1/4 c  A-P flour
      1 ts Ground cinnamon
    1/4 c  Butter; cold
 
  In a large mixing bowl, cream butter and sugar until light and
  fluffy. Add eggs, one at a time, beating well after each addition.
  Add vanilla; mix well.
  
  In a bowl, combine the flour, baking powder, baking soda and salt.
  Add to the creamed mixture alternately with the sour cream. Fold in
  rhubarb. Spread into a greased 13x9" baking dish.
  
  For topping, in a small bowl, combine the brown sugar, flour, and
  cinnamon. Cut in butter until mixture resembles coarse crumbs;
  sprinkle over the top.
  
  Bake @ 350°F/175°C until a toothpick inserted in center comes out
  clean, 45 to 50 minutes. Cool on a wire rack.
  
  Recipe by Roberta Schauer, Williamsport, Pennsylvania
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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