1 1/4 c. brown sugar
1/2 c. butter
2 egg whites
1 1/2 c. all purpose flour
1/2 c. whole wheat flour
1 c. buttermilk or sour skim milk
1 tsp. baking soda
2 1/2 c. rhubarb, cut into 1/2 inch pieces

TOPPING FOR RHUBARB CAKE:

1/4 c. sugar
2 1/2 tsp. cinnamon
1/2 c. chopped walnuts, optional

To make sour milk, place 1 tablespoon lemon juice or vinegar in measuring cup and add milk to make 1 cup. In mixing bowl, cream brown sugar and butter. Add egg whites and beat. Add vanilla, flours, buttermilk or sour milk and soda. Beat until smooth. Fold in rhubarb. Spread in a non stick sprayed 9 x 13 inch pan. Mix sugar, cinnamon and walnuts and sprinkle over the batter. Bake. Serve warm or cold.

Bake at 350 degrees for 35 to 40 minutes. Calories: 187, Fat: 6.3g and cholesterol: 0 mg.