Submitted by: Colleen and Jeff Prentiss
Original recipe of: Mrs. Kenneth (Marge) Trihus
1 1/2 cup brown sugar 1/2 cup Crisco shortening 1 egg 1 teaspoon vanilla 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 1/3 cup rhubarb (cut fine) Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In large mixer bowl, cream brown sugar and shortening, add eggs. Stir in vanilla. Combine dry ingredients; add alternately to sugar mixture with buttermilk. Fold in rhubarb. Pour into pan. Mix 1/2 cup sugar with 1 teaspoon cinnamon. Sprinkle on top of cake batter before baking. Bake for 30 to 35 minutes.