1/2 c. butter
1 1/2 c. brown sugar
2 eggs
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1 1/2 c. chopped rhubarb

TOPPING:

1/2 c. sugar
1/2 c. nuts
1 tsp. cinnamon

Cream butter and brown sugar. Add eggs. Alternate dry ingredients with buttermilk. Fold in rhubarb. Pour into greased 13 x 9 inch pan. Mix topping and sprinkle on top. Bake 45 minutes at 350 degrees. Good warm with whipped cream.