|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Rhubarb||1 1⁄2 Cup (24 tbs), chopped|
|White sugar||1⁄3 Cup (5.33 tbs)|
In a large bowl, cream together shortening and brown sugar.
Add egg and beat well.
Combine flour and baking soda.
In a separate bowl, combine buttermilk and vanilla.
Stir flour mixture into sugar and egg alternately with buttermilk mixture.
Fold in rhubarb.
In a small bowl, stir together sugar and cinnamon for topping.
Pour batter into a greased 9 by 13-inch pan and sprinkle top with sugar-cinnamon mixture.
Bake in a 350°F oven for 40 to 50 minutes, or until a toothpick inserted in centre of cake comes out clean.