1 1/2 c. raw rhubarb
1 1/2 c. brown sugar
1/2 c. butter
1 egg
1 tsp. salt
1 c. sour cream or buttermilk
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
2 c. flour

A very moist cake which needs no icing.

Cream sugar (pack the sugar) and butter. Add eggs and salt. Stir in sour cream or buttermilk, soda, baking powder, flour and vanilla. Add cut up rhubarb with knife fine (don't grind rhubarb). Pour into oblong pan. Sprinkle mixture of 1/4 cup sugar and 1 teaspoon cinnamon over top. Bake at 375 degrees for 30 to 35 minutes.