Moist and flavorful, this rhubarb cake needs no icing as it is baked with a topping of cinnamon and sugar.

Rhubarb Cake with Cinnamon Sugar Topping

1 1/2 cups granulated sugar - divided use
1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 cups finely chopped fresh rhubarb
1 teaspoon ground cinnamon

1. Preheat oven to 350°F (175°C). Grease and flour a 13 x 9 x 2-inch baking pan.
2. Cream 1 cup sugar, brown sugar and shortening in a large bowl with an electric mixer on medium speed. Add egg and beat well.
3. Whisk together flour, baking soda and salt in a small bowl. Add to creamed mixture alternately with milk and vanilla, beating on low speed after each addition.
4. Stir in rhubarb.
5. Combine cinnamon and remaining 1/2 cup sugar in a small bowl. Sprinkle evenly over batter.
6. Bake for 35 to 40 minutes or until set. Cool on a wire rack.

Makes 12 servings.