Rhubarb Coffee Cake

1 1/4 cups of white sugar

1 tsp. of baking soda

1/2 tsp. of salt

2 cups of flour

2 eggs, beaten

1 cup of sour cream

3-4 cups of diced rhubarb

1 cup of white sugar

1/4 cup of butter, softened

1/4 cup of flour

*Preheat oven to 350 degrees. Grease and flour a 9×13 pan. In a large bowl, stir together first 4 ingredients. Stir in eggs and sour cream until smooth. Then fold in rhubarb. Pour into 9×13 pan and spread evenly.

In a smaller bowl, stir together sugar and butter until smooth. Stir in 1/4 cup of flour and mix until crumbly. Sprinkle on top of cake mix.

Bake about 45 minutes until toothpick inserted in center and comes out clean.