Instructions: Combine and stir with a fork until crumbly.

Cake:
1 1/2 cup brown sugar
1/2 cup (1 stick) butter or margarine, softened 1 large egg
1 cup sour cream
2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
2 cup chopped rhubarb (1/2-inch)

Topping:
Combine and stir with a fork until crumbly.

Cake:
Preheat oven to 350. Spray a (10 inch) springform pan or (9x13 inch)

baking pan with non-stick cooking spray. Cream sugar and butter. 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 cool slightly before cutting into squares (rectangle) or wedges (springform).

(Serves 12)

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