Rhubarb Sour Cream Cake - cooking recipe

Ingredients

1/4 c. butter at room temperature
1 1/2 c. packed brown sugar
2 large eggs
1 tsp. vanilla
2 1/3 c. flour
1 tsp. soda
1 tsp. salt
1 lb. rhubarb (about 4 c.)
1 c. sour cream

Preparation

Preheat oven to 350\u00b0.
Grease a 13 x 9 cake pan.
Dice uncooked rhubarb into 1/2-inch pieces.
Cream butter and sugar until fluffy. Beat in eggs and vanilla.
Sift dry ingredients, add to butter mixture.
Add rhubarb and sour cream.
Blend well.
Batter will be thick.
Pour batter into prepared pan.
Combine topping ingredients, sprinkle over top.
Bake 40 minutes.
Serve warm with whipped cream.
Can easily double or triple this recipe.