Rhubarb Coffee Cake with Crunchy Maple Oatmeal Topping

With  the spring comes rhubarb.

All the rain  has  brought an abundant crop. Besides making rhubarb sauce  and freezing several bags   for mid winter use...... I made this cake from a recipe  found at Foodland Ontario.
This flavourful moist coffee cake I served with  rhubarb sauce , one could use  ice cream,yogourt or even plain..This bundt cake serves 12 easily.

Ingredients:
Topping:
•1/2 cup (125 mL) regular large flake rolled oats
•1/4 cup (50 mL) lightly packed brown sugar
•1/4 cup (50 mL) chopped walnuts or pecans
•2 tbsp (25 mL) all-purpose flour
•2 tbsp (25 mL) maple syrup
•1 tsp (5 mL) cinnamon\
•1/4 cup (50 mL) cold butter





Cake:
•1 cup (250 mL) lightly packed brown sugar
•1/2 cup (125 mL) butter, softened
•1 egg
•1 cup (250 mL) sour cream
•2 tsp (10 mL) maple syrup
•2 cups (500 mL) all-purpose flour
•1 tsp (5 mL) baking soda
•1/2 tsp (2 mL) salt
•2-1/2 cups (625 mL) chopped Ontario Rhubarb (5 to 6 stalks)
•Icing sugar

Topping: In bowl, combine oats, brown sugar, walnuts, flour, maple syrup and cinnamon. Cut in cold butter until crumbly. Evenly press onto bottom of well greased 9-inch (23 cm) Bundt pan.

Cake: In large bowl, cream together brown sugar and butter. Mix in egg, sour cream and maple syrup. In small bowl, combine flour, baking soda and salt; stir into butter mixture until just combined. Stir in rhubarb, being careful not to over mix. Drop evenly over topping. Bake in 350°F (180°C) oven for 45 minutes or until inserted toothpick comes out clean. Let cool.

Run knife around outside edge of cake to invert onto cake platter. Dust with icing sugar