1-3/4 cups sugar
1/2 cup shortening
1 egg
1 cup buttermilk
1 tsp. baking soda
1/4 tsp. salt
2 cups plus 1 Tbsp. flour
2-1/2 cups chopped rhubarb
Topping:
1/2 cup sugar
1 tsp. cinnamon
1/3 cup chopped nuts
Cream together shortening and sugar. Add beaten egg.
Put soda in buttermilk and add. Next, add flour, salt
and rhubarb. Mix well. Pour into 9 x 13 inch pan.
Sprinkle topping of sugar, cinnamon and nuts over cake.
Bake at 350 degrees for 45 - 50 min.
*buttermilk substitute: 1 - 2 Tbsp. vinegar in bottom of 1 cup.
Top with milk to equal 1 cup.