1/2 c. shortening
1 1/2 c. sugar
1/2 tsp. salt
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 c. sour milk (can use 1 c. milk & 1 tbsp. vinegar)
2 1/2 c. finely diced rhubarb

Cream together the shortening, sugar, salt, egg and vanilla. Add flour and stir. Dissolve 1 teaspoon baking soda in sour milk; add to the batter. Add the rhubarb. Pour batter into a greased 9"x13" pan. Sprinkle top with a sugar and cinnamon mixture. Bake 35 to 40 minutes at 350 degrees.