This is a light cake that would be perfect with a cup of coffee or tea.

Ingredients

• 1 1/2 cups brown sugar
• 1/2 cup vegetable shortening
• 1 egg
• 1 cup sour soy milk
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups finely chopped fresh rhubarb
• 1/2 cup chopped nuts
• 1/4 cup granulated sugar
• 1 tsp cinnamon

Yield: 12 square slices

Preheat oven to 350^o.

Cream brown sugar and vegetable shortening. Add egg and vanilla and beat together. Alternating 1 cup at a time, add dry ingredients and sour soy milk. Fold in the rhubarb and nuts. Spread into a 13×9” pan. Combine the 1/4 cup of sugar with cinnamon and sprinkle over the cake batter. Bake for 35-40 mins.