Rhubarb Cake

1 1/2 cups brown sugar

1/2 cup shortening

1 egg

1 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

1 1/2 cups fresh rhubarb, chopped

Combine sugar, shortening and egg. Beat till light and fluffy. Combine soda, salt and flour. Add to shortening mixture. Fold in the rhubarb, alternating with buttermilk.

Pour into greased 9- by 13-inch pan and bake at 350 degrees for 30-40 minutes. Top with whipped cream if desired.