A delightful coffee cake with a tangy rhubarb filling and a buttery streusel topping, perfect for breakfast or dessert.

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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, combine the chopped rhubarb with 1/2 cup of sugar. Set aside to macerate for 10-15 minutes.
In a separate large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
In another bowl, cream together the softened butter and remaining 1 cup sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Gradually fold in the dry ingredients, mixing until just combined. Do not overmix.
Pour half of the batter into the prepared pan and spread it evenly. Layer with the macerated rhubarb mixture.
Top with the remaining batter, smoothing it over the rhubarb.
In a small bowl, combine the brown sugar, 1/2 cup flour, melted butter, cinnamon, and walnuts (if using). Sprinkle this streusel mixture over the top of the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan to cool completely.

Make sure to let the rhubarb macerate to release some of its moisture for a better filling.
If you prefer a sweeter cake, you can adjust the sugar in the batter and streusel.
The cake is best served the same day, but can be stored in an airtight container for up to 2 days.