1/2 c. butter, soft
1 1/2 c. packed brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tbsp. lemon juice
1 c. milk
2 c. rhubarb, chopped

TOPPING:

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

Cream butter until light. Add sugar slowly and continue to cream until fluffy. Beat egg and vanilla into creamed mixture until blended.

In another bowl sift dry ingredients two times. Combine lemon juice with milk and add alternately with flour mixture to cream mixture (begin and end with flour). Beat after each addition until blended.

Gently fold rhubarb into batter. Pour into greased and floured 9x13x2 inch pan. In small bowl blend nuts, granulated sugar and cinnamon. Sprinkle over top of batter. Bake at 350 degrees for 45-50 minutes. Serve with Cool Whip or was a coffee cake.