Ingredients

Scale

Dry ingredients:

1 – 1 1/4 cups sugar
1 cup white whole wheat flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg

Wet ingredients:

1 teaspoon vanilla
2 eggs
1 cup light sour cream
4 cups chopped rhubarb

For the topping:

1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup whole wheat flour
1/2 – 1 teaspoon cinnamon
3/4 cups chopped pecans

Instructions

Preheat the oven to 350 F and spray a 13 x 9 x 2 inch pan with cooking spray.
In a large mixing bowl, mix together the dry ingredients, then stir in the vanilla, eggs and sour cream and mix until you have a smooth, thick batter. Stir in the rhubarb, dump the batter into the pan and spread it out into an even layer.
In a smaller bowl, mix together the topping ingredients. Sprinkle over the batter.
Bake at 350 for 35 – 45 minutes or until a toothpick inserted in the center comes out clean.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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