1/4 c. butter, room temperature
1 1/2 c. brown sugar
2 lg. eggs
1 tsp. vanilla
2 1/3 c. flour
4 c. rhubarb, cut in 1/2" pieces
1 c. sour cream
1 tsp. baking soda

TOPPING:

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

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Sift together flour, soda, salt (pinch); add to butter mixture. Add rhubarb and sour cream. Blend well. Batter will be thick. Grease a 9"x13" pan and pour in batter. Combine topping mixture and sprinkle on top of batter. Bake for 40 minutes or until top springs back when pressed. Serve warm with whipped cream.