1/2 c. butter
1 1/2 c. sugar
1 egg, beaten
2 c. flour, sifted
1/2 tsp. salt
1 tsp. baking soda
1 c. sour milk or buttermilk
2 c. rhubarb, chopped
1 tsp. vanilla

Cream butter and sugar; add egg and beat. Sift dry ingredients and add alternately with sour milk. Gently blend in the rhubarb and vanilla. Pour into 9 x 13 inch buttered pan. Sprinkle top with 1/2 cup sugar and 1/2 teaspoon cinnamon. Bake at 350 degrees for 45 to 50 minutes. (To sour milk add 1 tablespoon lemon juice or vinegar to 1 cup of milk.)