Rhubarb Cake

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

Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish. In a large bowl, stir together 1 ¼ 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. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in ¼ cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.