2 c. sugar
1/2 c. shortening or butter
1 egg
2 c. rhubarb stalks, chopped
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
1 tsp. salt
1 tsp. cinnamon

Cream together 1 1/2 cups sugar and shortening. Add remaining ingredients except for the cinnamon.

Mix 1/2 cup sugar with cinnamon. Sprinkle over batter.

Bake in 325°F oven for 40 minutes. May be served warm with cream or ice cream.