1/2 c. vegetable shortening
1 1/2 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
Dash of salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/3 c. milk
2 c. raw rhubarb, cut in sm. pieces

Combine all cake ingredients, except rhubarb, in a mixing bowl. Beat until smooth. Stir in rhubarb. Pour into a greased 9x13 inch baking dish. Sprinkle with topping mixture. Bake at 350 degrees for 35-40 minutes.

RHUBARB TOPPING:

3/4 c. sugar
1/2 c. chopped nuts
Cinnamon to taste

Mix and sprinkle on top of cake.