2 c. flour
1 1/2 c. brown sugar
1/2 c. butter
1 egg
1 c. buttermilk
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. vanilla
1 1/2 c. rhubarb, cut up

Cream sugar and butter; add egg and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla. Stir in rhubarb. Pour into 9 x 9 inch square pan. Mix 1 cup white sugar with 1 teaspoon cinnamon and sprinkle over top of cake mixture. Bake 40 minutes at 350 degrees.