1/4 c. butter, room temperature
1 1/2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1/2 c. wheat germ
1 tsp. baking soda
4 1/2 c. rhubarb, cut into 1/2 inch pieces
1 c. fat free sour cream

Cream butter and sugar. Beat in eggs and vanilla. Add dry ingredients and mix well. Add rhubarb and sour cream and blend well. Pour into a greased 9 x 13 inch pan.

TOPPING:

1/2 c. sugar
1 1/2 tsp. cinnamon
3/4 c. chopped nuts

For topping combine sugar, cinnamon and nuts. Sprinkle on batter. Bake at 350 degrees for 40 minutes. Serves 10.