This cake is one of the easiest to make. It's super moist and strikes the perfect balance between tart and sweet. It can be enjoyed at room temperature or warmed up with a scoop of strawberry ice cream on top.

Ingredients
* 3 cups chopped rhubarb
* 1/4 cup sugar
* 1/2 tsp cinnamon, ground

* 1 cup sugar
* 1/2 tsp salt
* 1 tsp baking soda
* 2 cups flour
* 2 eggs
* 1 cup sour cream

* 1/4 cup unsalted butter, softened
* 1 cup sugar
* 1/4 cup flour

Peel and chop rhubarb. Measure out 3 cups and transfer into a medium bowl. Sprinkle rhubarb with 1/4 c sugar and 1/2 tsp cinnamon. Stir until rhubarb is well coated with spice.

In a large bowl, stir together 1 cup sugar, baking soda, salt and 2 cups flour. Stir in 2 lightly beaten eggs and sour cream and mix until smooth, then fold in the rhubarb mixture. Grease and flour a 13x9" (33x23cm) pan and pour in the cake batter. Spread the mix evenly with a spoon.

In a medium bowl, stir together the remaining 1 cup sugar, 1/4 cup flour and butter until the mixture is crumbly. Sprinkle the mixture on top of the cake. Bake at 350F (175C) for about 45 minutes.

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