2 c. rhubarb, cut into 1/2-inch lengths
1/2 c. sugar
1/2 c. shortening (oil is best)
1 1/2 c. sugar
2 eggs
1 c. black walnuts
2 c. self-rising flour
1 tsp. cinnamon
1 tsp. vanilla

Sprinkle the 1/2 cup sugar over rhubarb. Set aside. Sift together flour and cinnamon. Add shortening, sugar and eggs. Add vanilla and nuts. Add rhubarb. Mix well. Pour into 9 1/2 x 13-inch cake pan.

Bake at 350°F for about 45 to 50 minutes, depending on oven.

Glaze:

3 tbsp. flour
1/2 c. milk
1 c. sugar
3 drops vanilla
dab of butter

Mix in saucepan on stove until thick. If needed, add more flour.