1/2 c. butter
1 1/2 c. brown sugar
1 egg
1 tsp. baking soda dissolved in 1 c. sour cream
2 c. flour
2 c. rhubarb, chopped
1 tsp. vanilla
1/2 c. chopped nuts

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1 tbsp. butter

Cream butter and brown sugar. Beat in egg. Add flour alternately with sour cream. Stir in vanilla, nuts and rhubarb. Sprinkle topping over cake batter. Bake in 13x9 greased pan at 350 degrees for 35-40 minutes.