Rhubarb Sour Cream Coffee Cake

A luscious coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, PA

Prep: 20 min.

• Bake: 45 min. + cooling Makes: 15 servings

³ ₄ cup butter, softened

1¹ ₂ cups sugar

3 large eggs, room temperature 1¹ ₂ tsp. vanilla extract

3 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

³ ₄ tsp. salt

1 cup (8 oz.) sour cream

3 cups chopped fresh or

frozen rhubarb

TOPPING

¹ ₂ cup packed brown sugar

¹ ₄ cup all-purpose flour

1 tsp. ground cinnamon

¹₄ cup cold butter

1. In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla; mix well.

2. In a bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Fold in rhubarb. Spread in a greased 13x9-in. baking dish.

3. For topping, in a bowl, combine brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.

4. Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

Per serving: 366 cal., 17g fat (10g sat. fat), 74mg chol., 387mg sod., 50g carb. (28g sugars, 1g fiber), 5g pro.