Mix rhubarb and 1 cup of sugar, let stand. Cream
together shortening, 1 1/2 cups of sugar, and egg.
In a separate bowl, mix flour, baking soda, salt,
and cinnamon. Add buttermilk alternating with
combined dry ingredients into the creamed
shortening. Mix until smooth. Add vanilla and then
the rhubarb/sugar mixture. Spread in a greased and
floured 13x9 pan. Bake at 350 for 40-50 minutes.
Serve plain, sprinkled with confectioners sugar.