2 c. diced rhubarb
2 c. sugar
1/2 c. shortening
1 egg
2 c. flour
dash of salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1 c. sour milk

Combine rhubarb and 1/2 cup sugar in mixing bowl. Let stand until batter is mixed. Cream together shortening and 1 1/2 cup sugar. Add egg; mix well. Sift together flour, salt, baking soda and cinnamon. Add alternately with milk to creamed mixture. Add vanilla and rhubarb last. Pour into baking pan.

Bake at 350°F for 1 hour. Serve with whipped cream or ice cream.