Mom'S Old Fashioned Rhubarb Cake

• Batter
• 2 eggs
• 1 cup sour cream (fat free works well)
• 1 1/4 cups white sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups flour
• 2 1/2 cups rhubarb (fresh or frozen)
• Cinnamon topping
• 1 cup white sugar
• 1/4 cup flour
• 1/4 cup butter
• 2 tablespoons cinnamon

1. Preheat oven to 350 degrees.
2. In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
3. Add in flour a little bit at a time.
4. Add in rhubarb. Blend well.
5. Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
6. In a separate bowl, add crumble ingredients and blend well.
7. Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
8. Bake for 45 minutes in a 350 degree oven.
9. NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !

batter, eggs, sour cream, white sugar, baking soda, salt, flour, rhubarb, cinnamon topping, white sugar, flour, butter, cinnamon

Taken from www.food.com/recipe/moms-old-fashioned-rhubarb-cake-239953 (may not work)