3/4 c. white sugar
3/4 c. brown sugar
1 stick butter
2 eggs
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1 tsp. red food coloring
1 1/2 c. raw cut rhubarb

Cream sugars and butter and add beaten eggs and cake coloring. Add buttermilk, alternating with dry ingredients. Add rhubarb. Place in 9 x 13 inch pan and cover with topping. Bake about 40 minutes at 325 degrees or until done.

TOPPING:

1/2 c. white sugar
1/2 tsp. cinnamon
1/2 c. finely chopped nuts

Serve with whipped topping. Our family favorite