1 1/2 c. raw rhubarb (cut fine)
1 1/2 c. brown sugar (packed)
1/2 c. butter or shortening
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 c. flour
1 c. sour milk or buttermilk

Cream sugar and butter. Add egg and salt. Stir in milk, soda and vanilla alternately with flour. Add rhubarb. Pour batter in oblong pan (7 x 10). Sprinkle top with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Bake at 375 degrees for 30 to 35 minutes.