"Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma’s cooking is always good for the taste buds."
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Per Serving: 324 calories;9 g fat;57.7 g carbohydrates;4.4 g protein;50 mg cholesterol;253 mg sodium.Full nutrition
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