Rhubarb Squares (DAYCARE SIZE IN BOLD – 2 lg aluminum pans)

½	1	Cup	Butter, softened
1 ½	3	Cups	Brown Sugar, firmly packed
1	2	lg	Egg
1	2	tsp	Vanilla Extract
2	4	Cups	Flour
¼	¼	tsp	Salt
1	2	tsp	Baking Soda
1	2	tbs	Lemon Juice
1	2	Cup	Milk
2	4	Cups	Coarsley Chopped Fresh Rubarb (thawed will do)
Topping:
½	1	Cup	Peacans or Walmuts, chopped
½	1	Cup	Granulated Sugar
1	2	tsp	Ground Cinnamon

Cream together brown sugar and butter until fluffy. Add egg and vanilla and beat.

In a separate bowl mix together flour, salt and baking soda. Combine lemon juice and milk; add it alternatively to with the flour mixture to the creamed mixture beginning and ending with dry ingredients.

Beat after each addition, just enough to blend. Gently fold rhubarb into the batter. Spoon into a greased and floured cake pan, spreading evenly.

In a small bowl blend together nuts, granulated sugar and cinnamin and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350 degree Celsius oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cake in pan at least 25 minutes, then cut into squares and serve.