Total Calories: 276
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan.
In a large mixer bowl at low speed, beat 1 1/2 cups sugar and butter or margarine until fluffy. Add flour, milk, egg, baking soda, vanilla, baking powder, nutmeg, cloves and 1/2 teaspoon cinnamon. Beat until well blended. Stir in rhubarb just until blended. Spread in pan.
In a small bowl, mix 1/3 cup sugar, nuts and 1/2 teaspoon cinnamon. Sprinkle over batter. Bake for 45 minutes or until top springs back when lightly touched.
Serve warm or at room temperature with whipped cream.
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