3 c. rhubarb pieces 1/2" or less
1 pkg. red gelatin, 3 oz.

CAKE:

1 c. butter
2 eggs
1 c. sour cream
2 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

TOPPING:

1/2 c. brown sugar
2 tbsp. white sugar
1 tsp. cinnamon
1/2 c. chopped walnuts

Cut rhubarb into small chunks until you have 3 cups. Mix rhubarb thoroughly with the red gelatin (strawberry preferred) or use 3/4 cup white sugar plus a few drops of red food coloring as a substitute.

Make a cake batter of the first 8 ingredients creaming butter and sugar until light and fluffy, beating in eggs well. Stir in cream and other ingredients. Spread half this batter in a buttered 13 x 9 inch pan. Spread rhubarb mix lightly over this.

Combine the last 4 ingredients (sugar, nuts, cinnamon and sprinkle half this nut mix over the rhubarb). Spread remaining cake batter over all. Sprinkle top with the remaining nut mix. Bake in 350 degree oven about 35 minutes or until nicely browned.