Judy’s Rhubarb Cake

Prepared by Larry Pfarr with rhubarb he purchased from the St. Paul Farmers Market.

1½ cups brown sugar
½ cup Crisco shortening
1 egg
1 cup buttermilk or sour milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
3 cups rhubarb finely diced.

In a mixing bowl mix brown sugar and shortening.
Add egg, milk and vanilla - mix.
Add all dry ingredients and mix until moist.
Add rhubarb and mix.
Pour into 9 x 13 greased pan.
Sprinkle with topping.
Bake at 350 degrees for 45 -50 minutes.

Topping

½ cup sugar
1 teaspoon cinnamon