1/2 c. shortening
1 1/2 c. sugar
1/2 tsp. salt
1 tsp. soda
1 c. sour milk or buttermilk
2 c. plus 1 Tbsp. flour
3 c. rhubarb, cut fine
Cream shortening and sugar until light; beat in egg and
salt. Dissolve soda in sour milk; add to creamed mixture
alternating with flour, beginning and ending with flour. Stir
in rhubarb. Pour into greased and floured 9 x 13-inch pan.
1/3 c. sugar
1/2 c. chopped nuts
1 tsp. cinnamon
Sprinkle topping over cake batter. Bake at 350 degrees for 45
minutes. Makes 18 to 24 servings.
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