1-1/2 c. brown sugar
1 egg
1 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts
2-1/2 c. flour
2/3 c. oil
1 c. buttermilk or sour milk
1 tsp. baking soda
1-1/2 c. diced rhubarb, fresh or frozen

Mix all ingredients together.

TOPPING:

1/2 tsp. cinnamon
1 tbsp. butter
1/2 c. brown sugar

Spread on top of coffee cake. Bake in 9 x 13 inch pan at 350 degrees for 40 to 45 minutes.