This recipe is passed down in our family from my Aunt Dianne, and we have loved it for years.
¼ cup butter, softened
1 ½ cup brown sugar
2 cups flour
1 tsp. baking soda
1 cup sour cream (I like Daisy brand.)
3-4 cups rhubarb, cut in ½-inch pieces
1 tsp. vanilla
½ cup chopped nuts, optional
½ cup sugar (white, brown, or sucanat)
1 tsp. cinnamon
1 tbsp. cold butter
Cream butter and brown sugar together. Add egg. Stir in sour cream.
In a second bowl, combine flour and baking soda. Gradually combine wet and dry ingredients. Stir in rhubarb, vanilla, and nuts.
Pour into a greased 9×13 glass dish.* Combine topping ingredients and sprinkle over cake mixture.
Bake 350 degrees for 40-50 minutes, depending upon how much rhubarb you used.
*Rhubarb can “eat away” at a metal pan, so always use glass, just to be safe.