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

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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Toss the chopped rhubarb with 1 tablespoon of flour and set aside.
In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together 2 cups flour, baking soda, and salt.
Add the dry ingredients to the creamed mixture alternately with sour cream, mixing just until combined.
Fold in the floured rhubarb.
Spread the batter evenly into the prepared pan.
In a small bowl, mix brown sugar and cinnamon. Cut in 2 tablespoons of cold butter until crumbly. Stir in nuts if using.
Sprinkle the streusel evenly over the cake batter.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before serving warm or at room temperature.

Frozen rhubarb can be used; thaw and drain before using.
For extra flavor, add 1/2 teaspoon of ground nutmeg to the batter.
Store covered at room temperature for up to 2 days or refrigerate for longer shelf life.