Ingredients
4 cups diced fresh or frozen rhubarb1-1/2 cups sugar, divided1/4 cup shortening1 egg1/2 teaspoon vanilla extract1 cup all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup milk
Preparation
Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
