- 2 1/4 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2/3 cup honey
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 3 cups diced rhubarb
- Topping:
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1/2 cup chopped pecans
- 3/4 teaspoon ground cinnamon
- 1/4 cup butter, softened
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Mix flour, 3/4 cup brown sugar, baking soda, and salt together in a bowl. Mix in sour cream, honey, and vanilla extract until thoroughly blended. Mix in eggs until just blended. Fold rhubarb into the batter.
- Spread batter evenly in the prepared baking dish.
- Mix 1/2 cup brown sugar, white sugar, pecans, and cinnamon together in a bowl. Stir in butter until mixture starts to clump together. Sprinkle mixture over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.