Rhubarb Crunch Cake - cooking recipe

Ingredients

1/2 c. plus 2 Tbsp. butter or margarine
1 1/2 c. finely chopped rhubarb
1 tsp. vanilla
1 tsp. baking soda
1 c. thick sour cream
2 c. sifted flour
1 1/2 c. brown sugar
2 eggs
1/2 c. white sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped nuts

Preparation

Cream 1/2 cup butter and brown sugar; blend in eggs and vanilla.
Dissolve soda in sour cream.
Stir in alternately with flour.
Add nuts and rhubarb.
Turn into greased and floured 9 x 13-inch pan.
Combine remaining ingredients and sprinkle over top. Bake at 350\u00b0 for 40 minutes.
May be served warm with cream.