1 1/2 c. raw rhubarb, cut into bite-size pieces
1 c. brown sugar
1/2 c. white sugar
1 egg
1/2 c. butter or shortening
1 c. buttermilk
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

Cream sugars and butter. Add egg and salt. Stir in milk soda, vanilla and flour. Stir in rhubarb. Pour into prepared 9 x 13 x 2 pan and sprinkle with 1/4 cup sugar and cinnamon. Bake at 375 degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.