Ingredients

• 1 ¼ cups white sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 cup sour cream
• 3 cups diced rhubarb
• 1 cup white sugar
• ¼ cup butter, softened
• ¼ cup all-purpose flour
• ground cinnamon, for dusting

Directions

1. Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 ¼ cups sugar, baking soda, salt and 2 cups flour.
3. Stir in the eggs and sour cream until smooth, then fold in the rhubarb.
4. Pour into the prepared dish and spread evenly.
5. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth.
6. Stir in ¼ cup flour until the mixture is crumbly.
7. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
8. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Notes