3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb
TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
2. In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
3. For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
4. Bake at 350° until a toothpick inserted in center comes out clean, 45 to 50 minutes. Cool on a wire rack.
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 12 servings.
Nutrition Facts
1 piece: 458 calories, 21g fat (13g saturated fat), 92mg cholesterol, 483mg sodium, 62g carbohydrate (35g sugars, 2g fiber), 6g protein.