1 1/2 c. sugar
1/2 c. butter
2 c. flour
1 c. milk
1 egg
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cloves, optional
1/2 tsp. cinnamon
2 c. diced rhubarb, if frozen drain well
1/3 c. sugar
1/4 c. chopped walnuts or pecans
1/2 tsp. cinnamon
Whipped cream, optional

Beat sugar and butter until fluffy. Add flour, milk, egg, baking powder, baking soda, vanilla, nutmeg, cloves and 1/2 teaspoon cinnamon. Beat until well blended. Stir in rhubarb until blended. Spread in 9 x 13 inch greased pan.

In small bowl mix sugar, nuts and 1/2 teaspoon cinnamon. Sprinkle over batter. Bake 45 minutes in 350 degree oven until cake springs back. Serve with whipped cream. Serves 12.