1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
2 c. flour
Dash of salt
2 c. raw rhubarb
1/3 c. milk

TOPPING:

1/3 c. brown sugar
1 tsp. cinnamon
1/2 to 1 c. chopped nuts

Grease 9 x 13 inch cake pan. Heat oven to 350 degrees. Wash rhubarb, chop into small pieces and set aside. Cream sugar and shortening. Add eggs. Mix well. Combine flour with all dry ingredients, then add to egg mixture. Blend thoroughly. Add rhubarb and milk. Mix well and spread in prepared pan.

Combine brown sugar, cinnamon and nuts for topping. Sprinkle over cake batter. Bake for 35 minutes at 350 degrees.