1 1/2 c. sugar
1/2 c. shortening
1 egg
1 c. sour milk (sour sweet milk by adding 1 tbsp. vinegar or lemon juice)
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
1 1/2-2 c. raw rhubarb, cut into sm. pieces

Cream sugar and shortening until creamy. Add egg slightly beaten. Add vanilla. Dissolve soda in sour milk. Add sour milk and flour alternately. Sprinkle a small amount of the flour over the rhubarb and lightly mix or toss. Fold into the cake mixture.

Bake at 55 minutes (approximately, test with toothpick, if comes out clean the cake is done) at 350 degrees. If using a pyrex pan, 5 minutes less. Sprinkle batter with sugar before baking. May also use a little cinnamon.