Rhubarb Coffee Cake

I have been craving my Great Aunt Cilla's Rhubarb Coffee Cake ever since a wonderful friend gave me a bundle of rhubarb stalks a month ago. When I went in search of the recipe the other day I couldn't find it. Mom is visiting Lizzie and her new baby out west so I can't call her. Grandma Marge, well, I have called her a few times but have gotten side tracked and forgotten to ask. So I turned to Martha. I have the super Martha Stewart's Baking Handbook which I stole repeatedly and won from my sister Millie during our present game three Christmases ago. Ha, ha, ha!

Cherry (Rhubarb for Me)-Streusel Coffee Cake

1 stick butter, room temp plus more for pan
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well (I used my chopped and frozen rhubarb)
1 cup Streusel
Milk Glaze

Streusel (The following makes 4 cups of streusel, I didn't read the amount and poured all 4 cups worth of the streusel on top of the cake batter - it was crumbly but yummy!)
2 1/4 cups flour
3/4 cup packed light brown sugar
2 1/4 tsp cinnamon
1 tsp salt
1 1/2 sticks butter, room temp
In a medium bowl, combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.

Milk Glaze - Makes enough for one 9-inch tube cake.
1 cup confectioners' sugar, sifted
2 Tbls milk
In a medium bowl, wisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.

Preheat oven to 350. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment. beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mix in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping sides of the bowl as needed.

Spoon about half the batter into the prepared pan. Arrange the cherries (rhubarb) in a single layer on top of the batter; avoid placing any cherries (rhubarb) against the pan's edge, as they may stick or burn if not fully encased to batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with a spatula. Sprinkle the streusel evenly over the top of the batter.

Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely. Spoon the glaze over the cake letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temp, wrapped well in plastic, for up to 4 days.

Enjoy!