1/2 c. butter
1 1/4 c. sugar, divided
1 egg
1 c. buttermilk
1 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. chopped rhubarb
1/2 tsp. ground cinnamon

MILK TOPPING:

1 1/2 c. milk
1/3 c. sugar
1 tsp. vanilla

In a mixing bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13"x9"x2" baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350 degrees for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares. Serves 12. You may use a "modern day" whipped topping to top squares.