To me, rhubarb is the first breath of spring. After a long cold winter it is lovely to have this wonderful fruit come up so quickly. Remember – do not eat the rhubarb leaves as they are poisonous. Enjoy!
Topping: (I double this topping)
1/2 c. brown sugar
1/2 c. chopped nuts (optional)
2 Tbsp butter or margarine (softened)
Combine and stir with a fork until crumbly.
1 1/2 c. brown sugar
1/2 c. (1 stick) butter or margarine, softened (I prefer butter)
1 large egg
1 c. sour cream (regular)
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
2 c. chopped rhubarb (1/2-inch)
Preheat oven to 350°. Spray a (10 inch) spring form pan or (9 x 13 inch) baking pan with non-stick cooking spray. Cream sugar and butter, then beat in the egg and sour cream. Add the flour, baking soda, salt, cinnamon and ginger and mix until just combined. Fold in the rhubarb and spread the batter in the prepared pan. Sprinkle the topping over the cake batter. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly before cutting.