Preheat oven to 350 degrees. Grease an extra-large baking pan (12X17 or 2 - 9X13 pans).
In large bowl, mix 3 cups sugar, 1 cup butter, eggs, sour cream, and vanilla. Beat with mixer until well-blended. In separate bowl, mix flour, baking soda, salt, and oatmeal. Stir rhubarb into flour mixture, then add to wet mixture and stir just until flour is blended in and stiff dough is formed. Spread the batter into the pan(s).
In a small bowl, mix 2/3 cup sugar, cinnamon, 1/2 cup oatmeal, and 3 teaspoons butter until crumbly. Sprinkle on top of batter. Bake in oven for 30-35 minutes for 9X13 pans, 40-45 minutes for larger pan.
Make sure cake is cooked in the middle before removing from oven, as the sour cream makes this a very moist batter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 526 (84%)|
|Amt Per Serving||% DV|
|Total Fat 58.5g||78 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 176.9mg||54 %|
|Sodium 8936.9mg||308 %|
|Potassium 140.3mg||4 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 20.7g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 623
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