1 1/2 c. brown sugar
1/2 c. butter
1 egg
1 tsp. vanilla
2 c. unsifted flour
1 tsp. baking soda
1 tsp. cinnamon
1 c. buttermilk or sour milk
2 c. thinly sliced rhubarb

Cream sugar and butter. Add egg and vanilla, mixing well. Sift flour, cinnamon, baking soda together, add to creamed mixture. Then add buttermilk; mix well. Fold in rhubarb, turn into greased 13" x 9 1/2" x 2" pan. Top with 1/3 cup brown sugar, 1 teaspoon cinnamon mixed together. Sprinkle over cake and bake at 350 degrees for 30 to 35 minutes.