Rhubarb Cake

This recipe comes from Ken's dear Grandma Downey. I fell in love with this cake and so did my mom. Thanks Grandma Downey.

2 cups sugar divided
1/2 cups butter
1 egg
1/2 teaspoon salt
2 cups flour
1 cups buttermilk/sour milk
1 teaspoon baking soda
1 teaspoon vanilla
4 cups Rhubarb diced
1 tablespoon cinnamon
1 cup chopped nuts

1. Preheat oven to 350 degrees.
2. Cream the butter and 1 1/2 cups of the sugar until fluffy.
3. Beat in the egg.
4. In another bowl combine the flour and salt.
5. Mix the buttermilk soda, and vanilla in a separate bowl.
6. Add the buttermilk mixture alternated with the flour mixture to the butter mixture. 
7. Fold in the diced Rhubarb, and pour into a greased and floured 9x13inch cake pan.
8. In a small bowl mix 1/2 cup sugar, cinnamon, and chopped nuts. Sprinkle on top of cake.
9. Bake for 40 minutes, cool and serve.