Rhubarb Sour Cream Cake

We're still in the middle of rhubarb season, so when I hosted my bookclub yesterday I made this cake. It was a big hit and the general consensus was that I should post the recipe. Luckily, I had photographed the cake before we all sat down to eat. It's a simple recipe, not too sweet, with a nut topping. If you use pink rhubarb it's also pretty to look at with bits of the jewel-like fruit shining from the ocher colored cake.

1/4 cup soft butter
1 1/2 cups brown sugar
2 large eggs
1 teas vanilla
2 2/3 cups flour
1 teas baking soda
1 lb rhubarb, cut into 1/2 inch chunks
1 cup sour cream

for the topping:
1/2 cup sugar
1 teas cinnamon
1 cup chopped nuts (I use walnuts)

1. Preheat oven to 350º
2. Cream butter and sugar until fluffy; beat in eggs and vanilla.
3. Sift dry ingredients and add to the butter mixture.
4. Add sour cream and stir; add rhubarb and blend well. The batter will be quite dry and stiff, but the rhubarb will add plenty of moisture as it cooks.
5. Put batter into a greased 9 x 13 inch pan.
6. Mix topping ingredients and sprinkle over the top of the batter.
7. Bake for about 40 minutes until done.