Rhubarb Shortcake

1 cup buttermilk
2 cup flour
pinch of salt
1 teaspoon baking soda
1 teaspoon vanilla
1.5 cup up rhubarb
1.5 cup brown sugar
1/2 cup shortening
1 egg, beaton

Topping:

1/4 cup white sugar
1/2 cup nuts
1 teaspoon cinnamon

beat well except rhubarb. add rhubarb and in greased and floured pan. Combine topping ingrediants and sprinkle on top of cake. Bake at 350 degrees for 25 minutes.

Oops missed a word. Should say “Add rhubarb and put in greased and floured pan.”

This is Libby’s Rhubarb Shortcake Recipe
Ingredients

* FILLING .
* 1 c milk .
* 1/2 c butter .
* 2 tsps baking powder .
* CAKE .
* 1/2 c water .
* 1 tsp vanilla .
* 1 c sugar .
* 1 quart rhubarb .
* 1 c sugar .
* 3 c flour 

Directions

* Step #1 CAKE: Cream butter & sugar.
* Step #2 Add flour, vanilla, baking powder, & milk.
* Step #3 Bake in cake layer pans at 350 degrees Fahrenheit until browned & done.
* Step #4 FILLING:.
* Step #5 For filling, cook rhubarb in 1/2 c water & add sugar until sweet enough for you (Cook until thick, stirring constantly; this is how I cook it).
* Step #6 When cakes are cool, split & fill with rhubarb which has been previously cooked & sweetened.
* Enjoy the Libby's Rhubarb Shortcake recipe