Rhubarb Cake

by Elverda and Nancy

1/2 c. shortening

1 c. brown sugar

1/2 c. white sugar

1 egg

2 c. flour

1/2 t. salt

1 t. baking soda

1 c. buttermilk or sour milk (1 c. milk + 1 T. lemon juice)

1 1/2 c. chopped raw rhubarb

1 t. vanilla

Cream together shortening, sugar and egg.  Add remaining ingredients.  Add topping below:

Topping:

1/2 c. white sugar

1 t. cinnamon

1/2 c. chopped nuts

Sprinkle on top of cake batter.

Bake in ungreased 9 x 13 pan at 325ºF for 50 minutes.

~In Alaska our rhubarb grew so large.  It was one of the first edible things that grew in our yard in the Spring and it tasted so good after a long winter.