Genny's Rhubarb Coffee Cake
(From Spring 2000 issue)

1/2 c. butter
1 1/2 c. sugar
1 egg
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. flour
3 c. sliced rhubarb, shredded and drained
1 c. brown sugar
1/2 c. chopped walnuts

Heat oven to 350 degrees. Cream together butter and sugar. Add well-beaten egg. Sift dry ingredients together and add alternately with buttermilk to sugar mixture. Add vanilla and fold in rhubarb. Pour into greased and floured 10x14 sheet pan. Sprinkle top of cake with a mixture of 1 c. brown sugar and 1/2 c. of chopped walnuts. Bake 30-35 minutes at 350 degrees.
Topping: Mix 1/2 c. of margarine, one cup sugar, 1/2 c. of evaporated milk, and one teaspoon vanilla. Put mixture in microwave until dissolved. Pour over warm cake.

Recipe from Genny's Country Cupboard in Abilene in 2000.