1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1 tsp. baking soda
2 1/4 c. flour
1 1/2 c. chopped rhubarb
1 c. buttermilk
Dash of salt

TOPPING:

1/2 c. white sugar
1 tsp. cinnamon
1/3 c. chopped walnuts

Cut rhubarb, set aside. Cream shortening and brown sugar. Mix in egg and beat well. Separately, combine flour, salt and soda. Add flour mixture and buttermilk alternately to batter. Beat until smooth. Add rhubarb and vanilla. Stir to combine.

Grease a 9 x 13 inch pan. Spread batter in pan. Sprinkle with sugar, cinnamon and nuts. Bake 35 to 40 minutes at 350 degrees.