Combine shortening, sugar and egg; beat until light and fluffy. In a separate mixing bowl, mix flour, soda and salt together; add to shortening mixture alternately with buttermilk. Fold in rhubarb; mix well. Pour into a greased and floured 13" X 9" baking pan; bake at 350 degrees for 30 to 40 minutes. Top with whipped topping before serving.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 155 (56%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 51.3mg||16 %|
|Sodium 6948.9mg||240 %|
|Potassium 140.6mg||4 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 30.3g|
|Protein 1.9g||3 %|
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Calories per serving: 279
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