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1/2 c. butter
1 c. white sugar
1/2 c. brown sugar
1 egg
2 1/2 c. sifted flour
1 tsp. soda
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. cloves
1 c. cup buttermilk
2 c. finely cut rhubarb
1/2 c. walnuts (optional)
1 tsp. vanilla


1/3 c. sugar
1 tsp. cinnamon

Mix topping ingredients and sprinkle half in greased Bundt pan. Cream butter and sugar together; add egg and beat. Sift together dry ingredients and add alternately with the buttermilk. Mix well. Add walnuts, rhubarb, vanilla.

Pour half of batter into prepared pan. Sprinkle with remainder of topping, then add remaining batter. Bake at 350 degrees for 45 minutes. Let cool on rack 15 minutes, then invert on plate. Serve with rhubarb sauce and whipped topping.

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