Combine rhubarb that needs to be used up and a lazy Saturday afternoon and you get rhubarb crumb cake. I checked Smitten Kitchen (my starting place for most receipes) and sure enough found exactly what I was looking for. See her recipe here (http://smittenkitchen.com/2012/05/rhubarb-snacking-cake/)
I adapted it only slightly out of necessity (little short on sugar, no sour cream), but I'm hoping it'll turn out similar to hers.
Here is the recipe with my adjustments.
12 oz rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
2/3 cup granulated sugar
1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon finely grated lemon zest
2 large eggs
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon ground ginger
1/3 cup non-fat yogurt
1 cup all-purpose flour
1/4 cup light brown sugar
1/8 teaspoon table salt
1/4 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
Preheat oven to 350º
1. Mix the cut rhubarb with the first amount of sugar (2/3 cup) and lemon juice. Set aside.
2. Cream butter, sugars and zest until light and fluffy
3. Scrape down, and add eggs one at a time, mixing well
4. Mix flour, baking powder, salt, ginger in a separate bowl
5. Add flour and yogurt in alternating batches (flour, yogurt, flour, yogurt, flour)
6. Take a 9x13 ish size baking pan, line with parchment (you can drap it over so only the long edges are lined).
7. Spread batter into pan, I used an offset spatula like she suggested. Top with rhubarb in an even layer. (I threw the juice that settled to the bottom of the bowl too).
8. Make the crumb by combining all ingredients except butter. Mix to combine. Add melted butter and stir with a fork. You can be agressive to incorporate dries and bust up the big pieces. Sprinkle crumb evenly on top of rhubarb.
9. Bake 50-60 min (i rotated it after 35 and checked it at 45). Check to make sure it's cooked through in the middle (use a toothpick) before removing it.