1/2 c. butter flavored shortening
1-1/2 c. brown sugar
1 egg
1 t. vanilla
2 c. unbleached all-purpose white flour
1 t. salt
1 t. baking soda (add to 1 c. buttermilk)
1-1/2 to 2 c. rhubarb, cut up
1/4 c. sugar
1 t. cinnamon
Cream shortening, brown sugar, egg and vanilla; add buttermilk and baking soda. Mix in flour and salt. Fold in rhubarb.
Pour batter into a greased and floured 9 x 13” pan.
Combine topping ingredients and sprinkle on top of batter.
Bake at 350 degrees for about 45 minutes.