Lots Of Rhubarb Cake - cooking recipe

Ingredients

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

Preparation

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