Ingredients
3/4 cup butter, softened1-1/2 cups sugar3 large eggs1-1/2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda3/4 teaspoon salt1 cup sour cream3 cups chopped fresh or frozen rhubarbTOPPING:1/2 cup packed brown sugar1/4 cup all-purpose flour1 teaspoon ground cinnamon1/4 cup cold butter
Preparation
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
