1 1/4 cups of white sugar
1 tsp. of baking soda
1/2 tsp. of salt
2 cups of flour
2 eggs, beaten
1 cup of sour cream
3-4 cups of diced rhubarb
1 cup of white sugar
1/4 cup of butter, softened
1/4 cup of flour
*Preheat oven to 350 degrees. Grease and flour a 9×13 pan. In a large bowl, stir together first 4 ingredients. Stir in eggs and sour cream until smooth. Then fold in rhubarb. Pour into 9×13 pan and spread evenly.
In a smaller bowl, stir together sugar and butter until smooth. Stir in 1/4 cup of flour and mix until crumbly. Sprinkle on top of cake mix.
Bake about 45 minutes until toothpick inserted in center and comes out clean.