Rhubarb Cake

1 1/2 cups brown sugar

1/2 cup shortening

1 egg

1 cup sour milk

1 tsp baking soda

1/4 tsp salt

2 cups flour

2 cups diced rhubarb (fresh or frozen)

1 tsp vanilla

Topping -

1/2 cup white sugar

1 tsp cinnamon

Cream brown sugar and shortening, add egg and mix. Stir in the milk alternately with the dry ingredients, stir in rhubarb and pour into a greased 9×13 inch cake pan.

Mix the white sugar and cinnamon together and sprinkle on top of cake batter.

Bake at 325 – 350 degrees for 40 minutes till done.