Rhubarb Snacking Cake

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1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lenghths on the diagonal

1 1/3 cup (265 grams) granulated sugar, divided

1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)

1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened

1/2 teaspoon finely grated lemon zest

2 large eggs

1 1/3 cups (165 grams) all-purpose flour

1 teaspoon baking powder

3/4 teaspoon table salt

1/4 teaspoon ground ginger

1/3 cup (80 grams) sour cream

1 cup (125 grams) all-purpose flour

1/4 cup (50 grams) light brown sugar

1/8 teaspoon table salt

1/4 teaspoon ground cinnamon

4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted

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