Ingredients:

1 1/4 cups white sugar (or half white, half brown sugar)

1 teaspoon baking soda

1/2 teaspoon salt

2 cups all-purpose flour

2 eggs, beaten

1 cup sour cream

3-4 cups diced rhubarb

1 cup white sugar

1/4 cup butter, softened

1/4 cup all-purpose flour

ground cinnamon, for dusting

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.

2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly.

3. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Bon Appetit!