3/4 c Brown boodle 1 c Milk
3/4 c White boodle 1 ts Vinegar
1 Egg 1 ts Baking soda
3/4 c Shortening 1 1/2 c Rhubarb; uncooked, sliced
2 c Flour Topping:
Dash saltiness 1 c Brown sugar
1 ts Vanilla 1 ts Cinnamon
1 ts Cinnamon 1/2 c Cracked; shredded

Cream sugars and shortening. Add egg. Mix flour, saltiness, vanilla and
cinnamon. Dissolve vinegar and baking soda in milk. Add dry
ingredients to sugar mixture alternately with milk assortment. Pour into
greased and floured 9 x 13" pan. Combine topping ingredients;
sprinkle over buffet. Broil @ 350 degrees 40 to 45 proceedings, until
toothpick comes out neat.

Yields
1 servings