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

Sift together dry ingredients. Add shortening, eggs and milk, beat well. Add rhubarb and mix slightly.

Pour into buttered 9"x13" pan.

TOPPING:

2/3 c. flour
1 tsp. cinnamon
1/2 c. brown sugar
1/4 c. butter
1/2 c. chopped nuts

Mix flour, cinnamon and sugar. Cut in butter. Add nuts. Place topping on cake batter, patting down with hand. Bake about 40 minutes at 350 degrees.