The one aspect of farmers' markets that I don't like is the ticking time clock on all the wonderful newly acquired produce in my fridge. Last night I made asparagus for dinner, and then decided I should make something with the rhubarb too. After checking five cookbooks, I realized that rhubarb is almost always associated with desserts, so I made rhubarb cake.
It was so freaking good, I was worried that Chris and I would eat the entire 9x13 pan, so I brought it into work today where it was promptly devoured. So this recipe not only gets the stamp of approval by Chris and I, but also by several of my co-workers :)
One of my co-workers said it reminder her of her grandmother's recipe, which is quite appropriate actually considering the All Recipes version I followed is called Oma's Rhubarb Cake. The only change I made to the recipe was to sub greek yogurt for sour cream.
This recipe has A LOT of sugar in it, so the next time I make it I'd like to try one reviewer's suggestion of using 3/4 cup sugar in the cake, and making only half of the topping. Another reviewer suggests mixing the cinnamon with the topping instead of trying to shake it over the cake, which I agree would be much easier, as I ended up with big patches of cinnamon.