1/2 c. shortening
1 1/2 c. sugar
1/2 tsp. salt
1 egg
1 tsp. baking soda
1 c. sour milk or buttermilk (add 2 tbsp. vinegar to milk, let stand 5 minutes or use buttermilk)
2 c. plus 1 tsp. flour
3 c. rhubarb, cut very fine
1/4 c. colored candy sprinkles or raspberry Jello

Cream shortening and sugar in bowl. Add salt, egg and blend. Dissolve soda in sour milk or buttermilk. Add milk and flour alternately. Stir in rhubarb and candy sprinkles. Pour in lightly greased 9 x 13 inch pan.

TOPPING:

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

Mix. Put topping on cake, bake in 350 degree oven for about 45 minutes.