2005-06-19

Cake:

1 1/2 cups granulated sugar
3/4 cup butter, softened
3 eggs
1 1/2 tsp. pure vanilla extract
2 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 cup sour cream
3 cups diced fresh rhubarb tossed with 1/4 cup all-purpose flour in a bowl

Topping:

1/2 cup brown sugar, packed
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/4 cup cold butter, cut up

Preheat oven to 350.

Cake: Beat sugar and butter in a large bowl on medium speed until blended. Add eggs and vanilla; beat until creamy. Mix flour, baking powder, baking soda and salt in a bowl. Add to creamed mixture alternately with sour cream, mixing well. Stir in rhubarb. Spread into a greased 9 x 13 inch baking pan.

Topping: Mix brown sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake 45-55 minutes or until a wooden pick inserted in center comes out clean. Serve warm or at room temperature. Refrigerate leftovers.

Makes 15 servings.