Rhubarb Coffee Cake

 3/4 white granulated sugar

3/4 cup light brown sugar

2 cups + 1 Tbsp flour, separataed

2 tsp baking pawder

1 tsp salt

1 1/2 tsp cinnamon

3/4 cup butter, cold, cut into pieces

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups chopped rhubarb

Preheat oven to 350 degrees.  Grease a 9x9 baking dish and set aside.

In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.

Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller.  Remove 1 1/4 cups of mixture and set aside.

To the remaining crumbled mixture left in the bowl, add the eggs and sour cream.  Whisk until combined and pour into prepared baking dish.  Add the chopped rhubarb on top, sprinkle with the remaining 1 Tbsp flour  Top with reserved streusel.

Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 40-55 minutes.  Remove from oven and cool 15 minutes before serving.