1/2 c. shortening
1 c. sugar
1/2 tsp. salt
1 egg
1 tsp. baking soda in 1 cup buttermilk
2 c. flour
3 c. rhubarb, cut fine
1/4 c. cinnamon red hots

Cream sugar and shortening. Add salt and egg and mix well. Add flour and buttermilk mixture alternately. Pour into 9 x 13 inch cake pan.

TOPPING:

Mix 1/3 cup sugar, 1/3 cup chopped walnuts and 1 teaspoon cinnamon. Sprinkle over cake batter. Bake at 350 degrees for 45 minutes.