Rhubarb Cake I

Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

Cream together shortening and 1½ cups sugar in a large bowl until light and fluffy, about 2 minutes.

Beat in the egg until well combined.

In a separate bowl, whisk together sifted flour, soda, and salt.

Stir vanilla into the sour milk.

Alternate adding the flour mixture and sour milk mixture to the creamed ingredients, beginning and ending with flour, stirring gently until just combined.

Pour batter into prepared pan. Distribute sliced rhubarb evenly over the batter.

Sprinkle the sugar and cinnamon mixture generously over the rhubarb.

Bake for 35 minutes until a toothpick inserted into the cake portion comes out clean and the top is golden brown.

Cool in the pan for 10 minutes before serving.