1/2 c. shortening
1/2 tsp. salt
1 egg
1 c. sour milk or buttermilk
1/2 tsp. vanilla
1 tsp. cinnamon
1 1/2 c. sugar
2 c. & 1 tbsp. flour
1 tsp. baking soda
2 c. finely cut rhubarb
1/3 c. sugar
1/3 c. chopped nuts

Dissolve baking soda in milk. Cream shortening and 1 1/2 cups sugar. Add salt and egg. Add flour and milk alternately. Stir in vanilla and rhubarb. Pour batter into greased cake pan.

Mix 1/3 cup sugar, cinnamon and chopped nuts together. Sprinkle on top. Bake at 350 degrees for 45 minutes. Yield: 24-32 servings.