1/2 c. butter
2 c. sugar, divided
1/4 tsp. salt
1 egg
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 tsp. cinnamon, divided
2 c. flour
2 c. firmly chopped rhubarb
1 c. chopped nuts (optional)

Cream butter, 1 1/2 cup sugar and salt. Add egg and beat. Combine buttermilk with soda, then add to mixture. Mix in vanilla, 1 teaspoon cinnamon and flour. Fold in rhubarb and nuts. Pour into 9 x 13 inch greased pan.

Stir together:

1/2 c. sugar
1 tsp. cinnamon

Sprinkle over top of batter. Bake at 350 degrees for 35 to 40 minutes.

Note: Can use blueberries or raspberries instead of rhubarb.