Rhubarb Cake with Crumb Topping

Cake:
2 eggs
1 C sour cream
1 1/4 C sugar
1 tsp baking soda
1/2 tsp salt
2 C flour
2 C rhubarb (or amount as desired)

Crumb Topping:
1 C sugar
1/4 C flour
1/4 C butter
1 tsp vanilla

For cake: Beat eggs well, add sugar and beat until well mixed. By hand stir in sour cream. Blend dry ingredients and stir into egg/sour cream mixture until smooth.  Pour into 9 x 13-inch baking pan and smooth top with spoon. Sprinkle chopped rhubarb over top of batter.  Follow instructions for crumb topping.

For crumb topping: Mix sugar and flour. Rub butter into sugar/flour until evenly crumbed. Sprinkle crumbs over batter. Bake for 35 to 40 minutes in a 350-degree oven.