1/2 c. butter
1 1/2 c. brown sugar, firmly paced
1 egg
1 c. sour milk
1 tsp. vanilla
2 c. plus 2 tbsp. flour
1/2 tsp. baking soda
Dash of salt
1 1/2 c. finely chopped rhubarb (uncooked)
1/4 c. sugar
1 tsp. cinnamon

Cream together butter and brown sugar. Add and blend thoroughly egg, milk and vanilla. Sift together flour, soda and salt and add gradually to sugar mixture. Stir in rhubarb. Pour into well-greased 9 inch pan. Combine sugar and cinnamon and sprinkle over top of cake. Bake in 350 degree oven for 45 to 50 minutes. Serve hot or cold. Makes 9 to 12 servings.