1/2 c. shortening
1 c. sugar
1/2 c. brown sugar
1 egg
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk
2 c. chopped rhubarb
1/2 c. chopped nuts
1 tsp. vanilla

Cream shortening, sugars and egg. Add dry ingredients alternately with buttermilk. Add rhubarb, nuts and vanilla.

TOPPING:

1/2 c. sugar
1 tsp. cinnamon

Put 1/2 of topping on the bottom of a greased bundt pan. Pour in batter. Put the rest of the topping on top. Bake at 350 degrees for 45 to 50 minutes.