Sour Cream Rhubarb Coffee Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup brown sugar 
• 0.5 cup butter 
• 1  eggs 
• 2 cups flour all-purpose sifted
• 0.5 teaspoon ground cinnamon 
• 2 cups rhubarb chopped
• 1 cup cup heavy whipping cream sour
• 1 teaspoon vanilla extract 
• 0.5 cup sugar white

Equipment

• bowl
• oven
• whisk
• baking pan
• hand mixer
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish.
3. Spread rhubarb over batter.
4. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.