Cinnamon Sugar Rhubarb Cake Recipe
Recipe by Marylee Tharp

I have a nice row of rhubarb (originally from my Grandmother's garden), so always looking for great ways to use rhubarb!

In a large mixing bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. combine the flour, baking soda and salt; and add to creamed mixture alternately with buttermilk, beating well after each addition.
Stir in the rhubarb.
Pour into a prepared baking dish. Combine cinnamon and remaining sugar, sprinkle over batter. Bake until a toothpick inserted near the center comes out clean.
Serve warm Yield: 12 to 16 servings.
NOTE: IF USING FROZEN RHUBARB, MEASURE RHUBARB WHILE STILL FROZEN, THEN THAW COMPLETELY. DRAIN IN A COLANDER, BUT DO NOT PRESS LIQUID OUT.

This makes a nice dish to take to a brunch or pot luck dinner.