For the Cake-

• 1/2 Cup Butter
• 1 1/2 Cup Sugar
• 1/2 tsp Salt
• 1 Egg
• 1 Tsp Baking Soda
• 1 Cup sour milk or butter cream
• 2 Cups + 1 Tbsp flour
• 3 Cups Chopped Rhubarb (fine)
• 1/4 Cup Red Sprinkles

For the Topping-

• 1/3 Cup Sugar
• 1/3 Cup Chopped Nuts (Pecans and Walnuts)
• 1 Tsp Cinnamon

Method-

Heat the oven to 350 degrees. Cream the butter and sugar together in a mixer. Add salt and beat in the egg. Add baking soda to the milk to dissolve. Add milk/ soda mix alternately with the flour to the batter, mixing on low speed. Stir in sprinkles and rhubarb. Pour into a greased 9″x13″ pan. Combine ingredients for the topping and sprinkle the topping mixture over the entire cake. Bake for 45 minutes or until done. Let cool completely on a cooling rack and serve!