Ingredients

1/2 C. shortening
1-1/2 C. brown sugar
1 egg
2 C. flour
1 C. sour milk (2 Tbsp. vinegar in 1 C. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1-1/2 C. cut rhubarb
Topping:
1/2 C. white or brown sugar
1 tsp. cinnamon
1/2 C. nuts

Cooking Instructions

Cream the sugar and shortening, add egg. Combine soda and sour milk. Alternately add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Mix topping and sprinkle on cake. Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)