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1/2 c. butter
1/2 c. br. sugar
1 c. sugar
1 t. vanilla
1 egg
2 1/2 c. flour (sifted)
1 t. salt
1 t. soda
1/4 t. allspice
2 1/4 t. cloves
1 c. buttermilk
1 1/2 c. rhubarv (finely cut)
1/2 c. nutmeats, finely chopped
Topping
1/2 c. sugar
3/4 t. cinnamon
Cream butter and sugars. Add vanilla and egg. Mix well. Sift together dry ingredients and add alternately with buttermilk. fold in rhubarb and nuts.
Pour half the batter in well-greased, fluted pan. Sprinkle with half the sugar-cinnamon mixture. Top with remaining batter, then remaining topping. Bake at 350 for 45-50 minutes or until cake tests done. Cool 10 minutes in pan. Turn out on cooling rack or serving plate.