1 1/2 c. brown sugar, packed
1/4 c. white sugar
1/2 c. shortening
1 egg
1 tsp. vanilla
2 c. sifted flour, regular
1 tsp. baking soda
1 c. buttermilk or thick sour cream
1 1/2 c. raw chopped rhubarb
1/3 c. white sugar
1 tsp. cinnamon

Cream first 2 amounts of sugar and shortening, add eggs and vanilla. Add alternately flour and soda which have been sifted together and buttermilk. Spread half batter in 9 x 13 inch greased pan. Place rhubarb on top of batter and add remaining batter over rhubarb. Mix 1/3 cup sugar and cinnamon and sprinkle over cake batter. Bake 50 minutes in moderate oven. Cake is moist. Serve with whipped topping.