Rhubarb Cake

Serves 20 (one 9×13-inch sheet cake)

• 1½ cups brown sugar
• 1/2 cup shortening
• 1 egg
• 1 tsp. soda
• 1 cup buttermilk (or sour milk)
• 2 cups flour
• 1 tsp. vanilla
• 1½-2 cups rhubarb, cut in small pieces

Topping:

• 1/2 cup sugar
• 1 tsp. cinnamon

Cream brown sugar and shortening together; add egg. Stir soda into buttermilk. Add milk to creamed mixture alternately with flour. Add vanilla and rhubarb. Put into greased and floured 9×13-inch pan. Sprinkle topping on unbaked cake. Bake at 350°F for 35 to 40 minutes.