1/4 c. soft butter
1 1/2 c. brown sugar, packed
2 lg. eggs
1 tsp. vanilla
2 1/3 c. flour
1 tsp. salt
1 tsp. baking soda
4 c. diced rhubarb
1 c. sour cream

Preheat oven to 350 degrees. Cream butter and sugar. Beat in eggs and vanilla. Sift together dry ingredients. Add to mixture. Add rhubarb and sour cream. Blend well. Batter will be thick. Grease a 9 x 13 inch pan. Pour batter into pan and sprinkle topping over it.

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1 c. chopped nuts

Bake 40-50 minutes or until done.