Lots of Rhubarb Cake

When plants are producing, I like to use recipes that call for large amounts of rhubarb. Most cakes seem to require about 2 cups. This 9x13 cake uses 4 cups and is cake-like, not soggy.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 12 piece

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 brown sugar
• 1⁄4 cup butter, softened
• 1⁄4 cup all-purpose flour
• 1⁄2 cup pecans, chopped
•  ground cinnamon, for dusting

Directions

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.