1/2 c. shortening
1 egg
1 c. sour milk or buttermilk
1 tbsp. cinnamon
1 1/2 c. raw rhubarb, cut up fine
1 1/2 c. brown sugar
2 c. flour
1 tsp. baking soda
Pinch of salt
1 tbsp. vanilla

TOPPING:

1/2 c. brown or white sugar
1/2 c. chopped nuts
1 tbsp. cinnamon

Cream sugar and shortening, add egg, combine soda with either of the milks. Add milk, soda mixture and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Place batter in 9x13 greased pan. Mix topping ingredients and sprinkle on cake batter. Bake at 350 degrees for 40 minutes or until cake comes away from the pan.