Rhubarb Crumb Cake

• 1/2 cup shortening
• 1-1/2 cups packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon orange-flavored breakfast drink mix, optional
• 1 cup buttermilk
• 2 cups finely chopped fresh or frozen rhubarb
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped nuts

1. In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb.
2. Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350u0b0 for 35-40 minutes.

shortening, brown sugar, egg, vanilla, flour, baking soda, salt, orangeflavored breakfast drink mix, buttermilk, frozen rhubarb, sugar, ground cinnamon, coconut, nuts

Taken from www.tasteofhome.com/recipes/rhubarb-crumb-cake/ (may not work)