Rhubarb Breakfast Cake

1/2 cup butter flavored shortening

1 1/2 cups sugar

1 egg

2 cups flour

1 tsp. baking soda

1 cup buttermilk

1 1/2 cups finely chopped rhubarb

Topping:

1/2 cup packed brown sugar

1/4 cup flour

1 tsp. ground cinnamon

3 T. cold butter

In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 9x13 baking pan. In a small bowl, combine topping ingredients, cutting in the butter until crumbly. Sprinkle over batter.

Bake at 350 degrees for 35 minutes.