Oma's Rhubarb Cake

I'm not sure who Oma is, but her cake is delicious!  I have had a bag of rhubarb picked from our garden staring at me in the freezer since late summer.  It's usually the first thing to fall out of the freezer door when opened, practically begging to be chosen.  I finally Googled cake recipes to find a worthy use for the very last of our prized, ruby stalks.
Figured Oma's recipe looked the best, and she certainly did not disappoint! I wasn't going for health food here. I was going for a warm, decadent dessert worthy of breaking out great-grandma's dessert plates and Nana's crocheted lace table cloth for afternoon tea and cake.

In a large bowl beat 2 eggs, a teaspoon of vanilla, with 1 cup of sour cream (many reviewers said they quite successfully substituted in Greek yogurt) and 1 and 1/4 cups white sugar.
Add 2 cups of flour, 1/2 a teaspoon of salt and 1 teaspoon of baking soda.  Fold in 3 cups, diced, fresh or frozen rhubarb.  Pour batter into a greased and floured 9x13 pan and top with crumble: 1/4 cup each flour and softened butter and 1 cup of sugar.  Sprinkle with cinnamon and bake at 350 degrees for 45 minutes or until a knife inserted comes out clean.  Sprinkle with a fine dusting of icing sugar to complete your work.  Break out the fine china and linens and enjoy with a hot cup of tea and someone you love.
I think some grated lemon or orange rind would be a flavorful addition to the batter, and now that the rhubarb has run out, some apples or blackberries might work really well here, too.