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Start by preheating your oven to 350 °F. Grease and flour a 9x13 inch baking dish to make sure your cake slides out easily.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will be your dry mix.
In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy—this step is key for a moist cake.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the sour cream for richness.
Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Don’t overmix—we want a tender cake.
Gently fold in the chopped rhubarb, distributing it evenly throughout the batter OR spread the “filling” on top after putting the batter in the pan.
Pour the batter into your prepared baking dish and smooth the top with a spatula. It might seem like not much, but the nuts will be even with the top edge when it’s done baking.
Top with nuts.
Bake for 35–40 (50!) minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.