1/2 c. butter, butter, or shortening
2 eggs
1/3 c. milk
2 c. flour
1 1/4 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
2 c. finely chopped raw rhubarb OR
2 c. grated or ground up squash, fresh or frozen

Combine shortening with eggs and milk. Mix together dry ingredients and add to shortening mixture. Mix well. Lastly, add squash or rhubarb.

Pour into greased and floured 9 x 13 baking dish. Sprinkle with crunchy topping (below). Bake at 350 degrees for 40 minutes.

CRUNCHY NUT TOPPING:

1/3 c. flour
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 c. chopped nuts
2 tbsp. cold butter

Mix to form crumbs, adding nuts last. Sprinkle on cake batter. Cake may be iced if desired.