1 1/4 c. sugar
1 cup butter or shortening
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/3 c. milk
2 c. diced rhubarb

TOPPING:

2/3 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
4 tbsp. butter
1/2 c. nuts

Beat butter/shortening, eggs and sugar until light and fluffy. Add remaining ingredients and mix for 45 seconds. Spread batter evenly in a greased 9x13-inch pan.

TOPPING: Combine all ingredients, sprinkle on cake.

Bake 40 minutes at 350°F just until a wooden pick comes out nearly clean when inserted in center. Be careful not to over-bake or cake will be dry.