Cinnamon-Sugar Rhubarb Cake

½ cup shortening
1 cup packed brown sugar
1 cup sugar, divided
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
2 cups diced fresh or frozen rhubarb
1 tsp cinnamon

In a large mixing bowl, cream the shortening, brown sugar, and ½ cup of the sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in the rhubarb. Pour into a greased 13 X 9-inch baking dish. Combine cinnamon and remaining ½ cup sugar. Sprinkle over batter. Bake at 3500 until a toothpick inserted near center comes out clean. Serve warm. Makes 12-16 servings. If using frozen rhubarb, measure before completely thawed.