Instructions: In large bowl, cream shortening with sugar; add egg. Sift together dry ingredients; add alternately with buttermilk to shortening mixture. Add rhubarb, nuts and vanilla. Blend sugar and cinnamon. Put 2/3 topping mixture into greased and floured 12-Cup Bundt Pan. Pour in batter; sprinkle with remaining topping mixture. Bake at 350 degree for 45-50 minutes or until cake tests done. Cool in pan 10 minutes; turn out onto wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar, if desired.

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