1 c. brown sugar
1/2 c. granulated sugar
2/3 c. vegetable oil
1 egg
1 c. sour milk
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. rhubarb
1/2 c. chopped nuts
1 tsp. vanilla

Combine sugars, oil, egg and milk. Stir in flour, soda and salt. Add rhubarb, nuts and vanilla; mix together. Pour into greased 9x13x2 inch pan. Drizzle 1/4 cup melted butter over batter. Sprinkle with 1/3 cup granulated sugar. Bake 35-40 minutes at 325 degrees. Serve warm as coffee cake or cool with whipped cream or ice cream as a dessert.