2 c. rhubarb
1/2 c. sugar
1/2 c. shortening
1 1/2 c. sugar
1 egg
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 c. soured milk (milk with 1 tbsp. vinegar)

Dice rhubarb. Add 1/2 cup sugar and let stand. Cream shortening and 1 1/2 cups sugar. Add egg. Sift flour, soda, cinnamon and salt. Add along with vanilla. Add soured milk and rhubarb. Pour into 9"x13"x2" greased pan. Bake at 350 degrees for about 40 minutes or until done.

FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 pkg. powdered sugar (or until right consistency)
1 tsp. vanilla