1 1/2 c. fresh rhubarb
1/2 c. shortening
1 1/2 c. brown sugar
1 egg, slightly beaten
1/2 c. sour cream
2 c. flour
1 tsp. baking soda
1 c. buttermilk or sour milk*
1/2 c. sugar
1 tsp. cinnamon

Preheat oven to 350°F. Grease a 9 x 13-inch pan. Cut rhubarb in 1/2-inch pieces. Cream shortening and brown sugar. Add egg and sour cream. Blend flour and baking soda and add alternately with milk to shortening mixture. Fold in rhubarb. Pour into baking pan. Sprinkle with topping made with 1/2 cup sugar and 1 teaspoon cinnamon.

Bake for 35 minutes or until toothpick inserted in center comes out clean.

Sour milk is a substitute for buttermilk and is made by adding 1 tablespoon lemon juice or vinegar to 1 cup milk. Let it stand for 5 minutes to thicken.