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Combine sugars, oil, egg and milk. Stir in flour, soda and salt. Add rhubarb, nuts and vanilla. Pour into greased 9x13 pan. Drizzle 1/4 cup melted butter over batter. Sprinkle with 1/3 cup sugar. Bake 35-40 minutes at 325 degrees. Serve warm as coffee cake or cool with whipped cream or ice cream as a dessert.
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