1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 c. flour
1 c. sour milk
1 tsp. vanilla
1 tbsp. grated orange rind
2 tbsp. lemon juice
2 c. rhubarb, finely cut
Topping

Cream together sugar and shortening. Beat in the egg. Stir the salt, soda, baking powder and flour together. Add alternately with the sour milk. Blend in vanilla, orange rind, lemon juice and rhubarb. Pour into greased 9 x 13 inch pan and sprinkle with topping. Bake in preheated oven at 350 degrees for 35 minutes.

TOPPING:

1/4 c. sugar
1 tsp. cinnamon
1/4 c. slivered almonds

Combine sugar and cinnamon. Sprinkle over cake batter. Scatter almonds or other nuts over the batter.