Rhubarb Cake

1/2 cup shortening
1 teaspoon baking soda
1 1/2 cup sugar
1 cup buttermilk
1/2 teaspoon salt
2 cups plus 1 tablespoon flour
2 eggs
3 cups rhubarb cut very fine

Cream shortening and sugar, add the eggs. Blend the baking soda and milk in a separate bowl. Add the soda and milk mixture and flour alternately (this means add one, mix then the other and blend). Stir in the rhubarb, pour into a 9 x 13 inch greased pan. Sprinkle topping evenly over top.

Bake in a 350 degree oven for 45 minutes – test by inserting a toothpick in the middle, if it comes out clean the cake is done.

Topping:

1/2 cup sugar
3 teaspoons cinnamon
1/3 cup walnuts