Ingredients

Topping: 1/2 cup (125 mL) regular large flake rolled oats 1/4 cup (50 mL) lightly packed brown sugar 1/4 cup (50 mL) chopped walnuts 2 tbsp (25 mL) all-purpose flour 2 tbsp (25 mL) maple syrup 1 tsp (5 mL) cinnamon 1/4 cup (50 mL) cold butter Cake: 1 cup (250 mL) lightly packed brown sugar 1/2 cup (125 mL) butter, softened 1 egg 1 cup (250 mL) sour cream 2 tsp (10 mL) maple syrup 2 cups (500 mL) all-purpose flour 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 2-1/2 cups (625 mL) chopped Ontario Rhubarb (5 to 6 stalks) Icing sugar

Description

Topping: In Bowl, Combine Oats, Brown Sugar, Walnuts, Flour, Maple Syrup And Cinnamon. Cut In Cold Butter Until Crumbly. Evenly Press Onto Bottom Of Well Greased 9-inch (23 Cm) Bundt Pan. Cake: In Large Bowl, Cream Together Brown Sugar And Butter. Mix I

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