1 1/2 c. brown sugar
1/2 c. butter
1 egg
1 c. sour milk
1 tsp. baking soda
2 c. sifted flour
1 tsp. vanilla
2 c. rhubarb, finely chopped
1/2 c. brown sugar
1 tsp. cinnamon

Cream butter and sugar; add egg. Sift together flour and soda. Add flour to creamed mixture with milk and vanilla. Fold in 2 cups rhubarb. Spread in 9"x13" pan, greased. Sprinkle top with the brown sugar and cinnamon mixture. Bake at 350 degrees for 35 to 40 minutes. Can be served as is for coffee cake or as a dessert with cream or ice cream.