Cream together 1/2 cup butter and 1-1/2 cups sugar; add egg and beat. Sift flour, salt and baking soda and add alternately with buttermilk. Gently blend in rhubarb and 1 teaspoon vanilla. Pour into a greased 13 x 9 x 2-inch pan.
Mix together brown sugar and nuts and sprinkle evenly over top of batter. Bake at 350F. for 45 minutes or until cake is done. When cake is done, remove to a wire rack. Combine remaining 1/2 cup butter, 1 cup sugar and light cream in a pan and heat until sugar is dissolved, stirring occasionally. Stir in remaining 1 teaspoon vanilla and spread topping on cake.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 228 (78%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 43.3mg||13 %|
|Sodium 99.1mg||3 %|
|Potassium 131.3mg||3 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.6g|
|Protein 1.5g||2 %|
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Calories per serving: 292
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