Lots Of Rhubarb Cake

• 1 1/4 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 eggs, beaten
• 3/4 cup cream, soured with
• 1 tablespoon lemon juice
• 4 cups rhubarb, sliced
• 1 cup white sugar
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• 1/2 cup pecans, chopped
• ground cinnamon, for dusting

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and cream until smooth. (If you don't have cream, use sour cream - 1 cup).
3. Fold in the rhubarb.
4. Scrape into baking dish and spread evenly (batter will be thick - don't worry).
5. In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed.
6. Sprinkle topping on cake and dust lightly with cinnamon.
7. Bake until toothpick comes out clean, about 45 minutes.

white sugar, baking soda, salt, flour, eggs, cream, lemon juice, rhubarb, white sugar, butter, flour, pecans, ground cinnamon

Taken from www.food.com/recipe/lots-of-rhubarb-cake-516158 (may not work)