Rhubarb Cake

1/2 c shortening
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb

Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar

In large mixing bowl, cream shortening and sugar.   Add egg.  Stir in vanilla.

Pour buttermilk into a 2-cup container.  Add soda.  Mix.  Combine dry ingredients.
Add alternately to sugar mixture with buttermilk.  Fold in rhubarb.  Mix well.

Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.

(From North Country Cabin Cooking cook book)