1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 c. sour milk
2 c. flour with 1 tsp. baking soda
2 c. rhubarb, cut fine (can also use apples, cherries or blueberried in place of rhubarb)

Cream sugar and shortening. Add eggs and beat. Add milk and flour alternately until mixed well. Fold in rhubarb. Spread in 9 x 13 inch cake pan. Sprinkle top with cinnamon sugar. Bake at 350 degrees for 45 minutes or until done.