2 c. flour
1 t. baking soda
1/2 t. salt
1 c. brown sugar
1/2 c. shortening
1 egg
1 t. vanilla
1/2 c. sour milk
2 1/2 c. rhubarb
1/4 c. brown sugar
2 t. cinnamon
Cream shortening, sugar, eggs and vanilla; add milk. Add dry ingredients, stirring until all flour is moistened; mix in rhubarb. Spread batter in a 9 x 9 pan and sprinkle with 1/3 c. brown sugar and 2 t. cinnamon. bake at 375 for 35 to 40 minutes.