Rhubarb Cake
1/2 cup shortening or margarine
1 1/2 cups sugar
1 egg
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 pinch of salt
2 cups sifted flour
1 1/2 cups chopped rhubarb
1 1/2 cups sugar
1 egg
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 pinch of salt
2 cups sifted flour
1 1/2 cups chopped rhubarb
Topping
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon cinnamon
Cream shortening and sugar with eggs and vanilla until light and fluffy.
Sift flour, baking soda, and salt together.
Add flour mixture alternately with buttermilk; fold in rhubarb.
Pour into greased 9" x 13" pan.
Sprinkle on topping.
Bake at 350° for 35 - 45 minutes.
Sift flour, baking soda, and salt together.
Add flour mixture alternately with buttermilk; fold in rhubarb.
Pour into greased 9" x 13" pan.
Sprinkle on topping.
Bake at 350° for 35 - 45 minutes.