1/2 c. shortening
1 1/2 c. sugar
1/2 tsp. salt
1 egg
2 c. plus 1 tbsp. flour
1 tsp. baking soda (dissolved in 1 c. butter, milk, or sour milk)
2 c. finely cut rhubarb
1/3 c. sugar
1 tsp. cinnamon
1/3 c. nuts

Cream shortening and 1 1/2 cups sugar and egg. Add flour and milk (with the baking soda) alternately; stir in rhubarb. Spread into well-greased 9x12 pan. Combine the 1/3 cup sugar, cinnamon, and 1/3 cup nuts. Sprinkle on top of cake. Bake at 350 degrees for 45 minutes or until done.