1 1/4 c. brown sugar
1/2 c. butter
2 egg whites or 1 egg
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 c. buttermilk or sour skim milk
1 tsp. vanilla
1 tsp. baking soda
2 1/2 c. rhubarb, cut into 1/4 inch pieces

TOPPING:

1/4 c. sugar
2 1/2 tsp. cinnamon
1/2 c. chopped walnuts

Whole wheat flour can be dropped, and increase the all-purpose flour.

To make sour milk, place 1 tablespoon lemon juice or vinegar in a measuring cup and add milk to make 1 cup.

In mixing bowl, cream brown sugar and butter. Add egg whites or egg. Add vanilla, flours, buttermilk or sour milk and soda. Beat until smooth. Fold in rhubarb. Spread in a non-stick sprayed 9x13 inch pan. Mix sugar, cinnamon and walnuts and sprinkle over the batter. Bake at 350 degrees for 35 to 40 minutes. Serve warm or cold. Great warm topped with ice cream!