Rhubarb Cake

1 1/2 cups brown suger
1/2 cup shortening
1 large egg
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rhubarb -- finely chopped
1 cup buttermilk
TOPPING:
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts

Prepare 9 X 13 inch pan. Preheat oven to 350°.

Blend brown sugar, shortening, egg and vanilla together and mix until smooth. Sift together dry ingredients and add alternately to sugar mixture with the buttermilk. Blend well and add 1-1/2 cups rhubarb cut up finely.

Pour into prepared pan. Combine topping mix and spread evenly over top of cake. Bake for 35 minutes or until tests done.

Note: I don't use all of the topping, because it doesn't stick to the cake and when you cut it, it falls off.