2 cups chopped rhubarb (cut small)
1 1/2 cups brown sugar
1/2 cup shortening (Crisco)
1 egg (well beaten)
2 cups all-purpose flour
1 cup sour milk or buttermilk
1 tsp. baking soda
pinch of salt
1 tsp. vanilla

Preheat oven to 325°F.

Mix all ingredients together. Add chopped rhubarb last. Pour into pan. Prepare topping.

TOPPING:

1/2 cup brown sugar
1/4 cup white sugar
2 tsp. cinnamon

Mix topping ingredients together and sprinkle over top.

Bake at 325°F for 1 hour.

Submitted by: Susan Gibbs