2 c. sugar
1 c. oleo
2 eggs
2 tsp. cinnamon
2 tsp. soda
1/4 tsp. salt
1 c. cold coffee
3 c. flour
3 c. rhubarb, chopped
1/2 c. brown sugar
1/2 c. nuts, chopped
Cream sugar, oleo and eggs together. Add cinnamon, soda and salt. Alternately add coffee and flour. Stir in rhubarb. Pour into 9 x 13 inch baking pan. Top with brown sugar and nuts. Bake 45 minutes at 350 degrees. Serve with whipped topping or vanilla ice cream. Sheridan, IL
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