A big, fluffy, super easy (mix by hand) rhubarb coffee cake.
Preheat oven to 350 degrees. Oil and flour a 9 x 13″ pan.
In a small bowl, mix together the sugar and butter until smooth. Add the flour and mix until crumbs form. Set aside.
In a large bowl, stir together sugar, baking soda, salt and flour. In a smaller bowl, mix eggs and sour cream until smooth, then add to the above mixture, stirring until incorporated.
Fold in the rhubarb, spread into the baking pan and smooth the top with a spatula. Sprinkle with the topping.
Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean.