Recipe by Helen Dollaghan from the Sept. 19, 1976, edition of The Denver Post.
Ingredients
1/2 cup (1 stick) butter or margarine
1 1/2 cups brown sugar, lightly packed
1 extra large egg
1 teaspoon vanilla
2 cups unsifted flour
1 teaspoon soda
1/2 teaspoon salt
1 cup lukewarm milk, soured by adding 1 1/3teaspoons vinegar; let stand a few minutes to thicken before using
2 cups fresh rhubarb that has been cut in about 1/2-inch pieces or 2 cups frozen rhubarb, thawed and drained
2 tablespoons melted butter or margarine
1/2 cup chopped pecans or walnuts
1 teaspoon cinnamon
Directions
Preheat the oven to 350 degrees. Cream together one stick butter and one cup of the brown sugar. Add egg and vanilla. Mix well. Sift together flour, soda and salt. Add dry ingredients alternately with sour milk to creamed mixture. Mix well after each addition. Fold in rhubarb. Spoon batter into greased pan, about 9 by 12 inches. Combine remaining half-cup brown sugar, melted butter, nuts and cinnamon. Mix until crumbly. Sprinkle mixture on top of batter. Bake about 45 minutes or until wooden pick inserted in center comes out clean.
