A delightful coffee cake featuring the tangy flavor of rhubarb and the richness of sour cream, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, whisk together the flour, salt, and baking soda.
Sifting the dry ingredients can help avoid lumps.
In another bowl, cream the butter and sugar until light and fluffy.
Room temperature butter creams more easily.
Beat in the egg until fully incorporated.
Add the egg gradually to prevent curdling.
Alternate adding the sour cream and the flour mixture to the butter mixture, mixing gently.
Start and end with the dry ingredients for a smoother batter.
Stir in the vanilla and rhubarb.
Fold gently to avoid breaking the rhubarb pieces.
Pour the batter into a greased 9x13 inch baking pan.
Use a spatula to spread the batter evenly.
For the topping, mix the brown sugar, walnuts, cinnamon, and butter until crumbly.
Chill the topping mixture slightly for easier crumbling.
Sprinkle the topping evenly over the batter.
Press the topping lightly into the batter for better adherence.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool before slicing and serving.
Serve with a dollop of whipped cream for added indulgence.
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