Oma's Rhubarb Cake
This rhubarb cake was always made by my Oma for her grandkids after she picked through her garden. Probably not good for the thighs, but Oma's cooking is always good for the taste buds.
all-purpose flour
2
cups
white sugar
1 ¼
cups
baking soda
1
teaspoon
salt
½
teaspoon
eggs, beaten
2
sour cream
1
cup
diced rhubarb
3
cups
white sugar
1
cup
butter, softened
¼
cup
all-purpose flour
¼
cup
ground cinnamon, or to taste
¼
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  To make the cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into the prepared dish and spread evenly.
  To make the streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon.
  Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
