Oma's Rhubarb Cake

Hey everyone! I have two rhubarb plants in my yard. Why two? Well, I keep buying "red" rhubarb plants and  they turn out to be green. Thank you Walmart. I read once the only way to be 100% assured of getting red is to take a division of a crown you see growing red. I'm a believer!!!
PS-There's nothing wrong with the green, it still tastes great, it's just not as pretty as the red.

I found this recipe on allrecipes.com and once again Oma is da bomb!

My thoughts:

• This is a nice, easy cake. 
• I cut the recipe in half and used a 9" cake pan, it took about 37 minutes to bake. 
• I'll use a 9" pie plate the next time. 
• This is sweet, so there's plenty of room to reduce the sugar. 
• I made the topping using the measurements as written. Used room temp butter and tossed everything, including a few shakes of cinnamon into the bowl at once. Mixed with a fork to a fine crumb consistency. It made a very crisp, crunchy topping, almost like candy. It was very good and different!
• I really like this cake and will be freezing packs of 1 1/2 cups of rhubarb for future cakes.

Oma's Rhubarb Cake
1 1/4 C sugar (I used 1 C, might try 3/4 C next time)
1 tsp baking soda
1/2 tsp salt
2 C a/p flour
2 eggs, beaten
1 C sour cream
3 C diced rhubarb

Topping:
1 C sugar (I might try cutting back to 3/4 C next time)
1/4 C butter, softened
1/4 C a/p flour
ground cinnamon for dusting (I just added a few shakes into the above and mixed it in)

Directions:

1. Preheat oven to 350. Grease and flour 9x13 baking dish.
2. Stir together sugar, baking soda, salt and flour. Stir in the eggs and sour cream until smooth. Fold in rhubarb. Pour into prepared dish and spread evenly. 
3. Topping-Stir together remaining sugar and butter till smooth. Add flour until crumbly and sprinkle over cake. Dust lightly with cinnamon. 
4. Bake until toothpick inserted in center comes out clean, about 45 minutes.

Have a happy day:@)

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