Rhubarb Coffee Cake

rhubarb

sugar

lemon

cornstarch

brown sugar

vanilla

butter

flour

sugar

butter

eggs

sour cream

flour

milk

baking powder

brown sugar

vegetable oil

Mix together the butter, sugar, flour and salt with a fork until crumbles form. Set aside.

Add the chopped rhubarb, lemon juice, and sugar to a pan over medium heat.

Cook until softened, then add the cornstarch and water and stir in until thickened. Add the vanilla and set aside to cool.

Mix together the butter and sugars for a few minutes until combined.

Add the eggs, oil, and vanilla and beat until smooth.

Whisk together the milk and sour cream, then alternate adding the dry ingredients and wet ingredients.

Beat until smooth and combined.

Add the cake batter to a prepared springform pan and smooth it out evenly.

Add the cooked rhubarb and gently spread to meet the edges. Don't push it down into the cake batter.

Sprinkle the crumble topping all over the rhubarb layer, getting to the very edges. Bake until completely set, then cool for at least 30 minutes before slicing and serving.