A moist and tender coffee cake filled with tart rhubarb and topped with a buttery streusel crumb topping, perfect for breakfast or dessert.

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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Toss chopped rhubarb with 1 tablespoon flour and set aside.
In a bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Stir in sour cream until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the floured rhubarb.
Pour the batter into the prepared baking dish and spread evenly.
To make the streusel topping, combine brown sugar, flour, cinnamon, and cold butter in a bowl. Use a pastry cutter or fork to mix until crumbly.
Sprinkle the streusel evenly over the cake batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before serving. Serve warm or at room temperature.