Preheat Oven to 350F. Lightly butter a 9 x 9 square or 10” round Pan Stir 1 tsp of lemon juice into the half & half – let sit 10-15 min.
With a mixer, Cream the soft butter and sugar until fluffy & pale yellow.
Beat in the egg and vanilla, scraping down the sides of bowl as needed.
Take out 1 Tbls of Flour, from the 2 cups, and mix with the Rhubarb coating it well.
In separate bowl, Whisk together the remaining flour, baking powder, salt & nutmeg.
Mix half the flour mixture into the sugar & butter bowl. Add all of the half & half, mix well, then add the remaining flour mixture until just blended. Do not overmix.
Fold in Rhubarb – your batter will be Thick! Spread into prepared pan.
Mix together the topping ingredients; sugar, cinnamon & chopped nuts.
Sprinkle evenly on top of cake. Bake for 40-50 minutes, until toothpick comes out clean – should be nicely browned.
Let cake cool slightly before cutting and Enjoy!