Sour Cream Rhubarb for 16 Pieces

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan and line the bottom with parchment paper.
2. In a medium bowl, toss the diced rhubarb with 2 tablespoons of all-purpose flour and ¼ cup of granulated sugar; set aside to macerate.
3. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and room-temperature sour cream until smooth.
5. Sift together 2 ¼ cups all-purpose flour, baking powder, and salt.
6. Using the alternating method, add one-third of the dry ingredients to the wet mixture, then a portion of the butter/sour cream base, repeating until just combined. Do not overmix.
7. Gently fold the coated rhubarb into the batter using a rubber spatula.
8. Spread the batter evenly into the prepared baking pan.
9. In a small bowl, combine ½ cup flour, brown sugar, cinnamon, and cubed cold butter. Rub together with fingers or a fork until crumbly, then sprinkle evenly over the batter.
10. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 60 minutes before slicing.