Rhubarb Crumb Cake

• 1 egg
• 1 c. sour cream
• 1/4 tsp. salt
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 1/4 c. sugar
• 2 c. raw rhubarb, diced
• 1 c. brown sugar
• 1/2 c. sliced almonds
• 1/2 c. coconut

Preheat the oven to 350 degrees F.

In a large bowl, combine the egg and sour cream. Stir until well mixed. Carefully add the salt, flour, and baking soda. Mix to combine. Add the sugar and rhubarb. Still until incorporated. Spread the batter into a greased 9 x 13-inch baking pan. Combine the remaining ingredients (brown sugar through coconut) and sprinkled over the batter in the baking pan.

Bake in the preheated oven for about 35 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely before cutting.

• Yields: 16 servings
• Preparation Time: 45 minutes