This recipe comes from Mom's closest friend in my birth city, Wauwatosa. Mom didn't have this recipe: I got it when she and I went to Milwaukee for the wedding of a neighbor friend, Danny Ryweck. We stayed at the Peterson's house and I had some and asked for the recipe then.

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• 1 1/2 cup Brown Sugar
• 1/4 cup Sugar
• 1/2 cup Shortening
  • Cream
• 1 Egg
• 1 tsp Vanilla
  • Add, mix together until fluffy

• 2 cups Flour
• 1 tsp Baking Soda
  • Mix together

• 1 cup Buttermilk
  • Add alternately w/Flour
  • Mix well
  • Pour 1/2 of mix into greased 9×13 pan

• 3 cups Chopped (1/2“) Rhubarb
  • Add to pan
  • Pour remaining batter on top

• 1/3 cup Sugar
• 1 tsp Cinnamon
  • Mix together, sprinkle on top of batter
  • Bake @350 for 45 minutes

• May be frozen for up to 6 months.