2 c. brown sugar
2/3 c. shortening
2 eggs
3 1/2 c. sifted flour
2 tsp. baking soda
2 tsp. vanilla
4 c. raw chopped rhubarb (no liquid)

Mix together in order given. Press into a 9x13 inch cake pan, and top with the following: 2 tsp. cinnamon 1/2 c. chopped nuts

Mix together and sprinkle over the top of batter in pan. Bake 50 minutes in 350 degree oven. Serve with whipped cream or Cool Whip.

Makes 24 servings.