1 1/2 c. sugar
1 1/2 c. flour
1/2 c. butter, softened
1 tsp. baking soda
2 c. rhubarb in 1/2 inch pieces
1 c. sour cream 1 egg
1/4 tsp. salt
1 tsp. vanilla
1/2 c. firmly packed brown sugar
1/3 c. quick oats
1 tsp. cinnamon
1/3 c. butter, softened

Preheat oven to 350 degrees. Combine 1 cup sugar, sour cream, 1/2 cup butter, egg, baking soda, salt, vanilla in a large bowl. Beat at low speed with electric mixer, scraping bowl often, until well mixed, 1 or 2 minutes. By hand, fold in rhubarb. Pour into greased and floured 13x9 pan.

Stir into 1/2 cup flour, brown sugar, oats and cinnamon in a small bowl. Cut in 1/3 cup butter until mix is crumbly. Sprinkle over batter. Bake 32-37 minutes until toothpick comes out clean. Pour into dishes and serve with Cool Whip.