1-1/2 c. white sugar
1/2 c. butter flavored shortening
2 eggs
1 t. vanilla
1 c. low-fat buttermilk
1 t. baking soda
2 c. unbleached all-purpose white flour
1 t. baking powder
2 c. chopped rhubarb
1/4 c. white sugar
1/2 t. cinnamon
1/2 c. chopped nuts
In a mixing bowl, cream together sugar, shortening, eggs and vanilla. Add buttermilk and baking soda. Fold in dry ingredients followed by rhubarb.
Pour batter into a small oblong or 9 x 9 inch cake pan, sprayed with non-stick cooking spray and coated with flour. Sprinkle with topping.
Bake at 350 degrees for 40 minutes.