Walnut-Topped Rhubarb Cake

Ingredients:

For Cake:

1/2 c. shortening
1 1/2 c. brown sugar
1 egg
2 c. flour
1 c. sour milk (2 tbsp. vinegar in 1
c. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1 1/2 c. cut rhubarb

For Topping:

1/2 c. white or brown sugar
1 tsp. cinnamon
1/2 c. walnuts

Directions:

Cream sugar and shortening, add egg. Combine soda and sour milk. Alternately add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Mix topping ingredients and sprinkle on cake. Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side.