1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 c. flour
1 c. sour milk
2 c. rhubarb, chopped
1 tsp. vanilla
1 tsp. grated orange peel

Cream together sugar and shortening. Beat in egg. Stir dry ingredients together. Add alternately with sour milk. Blend in vanilla, orange rind, and rhubarb. Pour into greased pan and sprinkle on topping. Bake at 350 degrees for 35 minutes. Sprinkle on top of cake: 1/4 cup sugar, 1/4 cup almonds, and 1 teaspoon cinnamon.