2 c. flour
1 1/4 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/2 c. shortening
2 eggs
1/3 c. milk
2 c. coarsely chopped rhubarb

Sift together the dry ingredients. Add shortening, eggs and milk. Mix well. Add chopped rhubarb and mix slightly. (Electric mixer works fine.) Pour into a buttered 9x13 inch pan and place topping on, patting down with hand.

TOPPING:

2/3 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
4 tbsp. butter
1/2 c. chopped nuts

Mix flour, sugar and cinnamon and cut in butter. Add nuts. Bake cake about 40 minutes in moderate oven (350 degrees).