Ingredients
Cut enough rhubarb into small pieces to make 2 cups; set aside. In a mixing bowl, cream together 1 ½ cups brown sugar and ½ cup shortening. Add 1 egg and beat well. Stir in 1 cup buttermilk, 2 cups flour, 1 teaspoon baking soda and 1 teaspoon vanilla. Blend the ingredients well. Stir in the diced rhubarb. Turn the batter into a buttered 9-by-13-inch baking pan. Mix 1 teaspoon of cinnamon and ½ cup sugar and sprinkle mixture over the top of the batter. Bake for 35 minutes at 350. Remove from the oven, but cake into squares, and serve warm. Serves 12