Sift together flour, baking soda and salt in a small bowl. In a larger bowl, cream together brown sugar and butter. Add egg and continue to beat until well blended. Stir in vanilla. Add about a ¼ of the milk and mix. Then add about ¼ of the flour mixture, and mix well. Repeat until all is added to the batter. Stir in the chopped rhubarb and spoon into greased 9″ x 13″ baking dish. Lightly sprinkle top with brown sugar and cinnamon.
Bake 40 minutes or when a toothpick inserted comes out clean. Serve on its own or with vanilla ice cream.
Recipe by The Culinary Chase at https://theculinarychase.com/2016/07/rhubarb-cake/