1 1/2 c. sugar
3 c. flour
1/2 tsp. salt
1/2 c. shortening with 1/2 butter
1 c. diced rhubarb
2/3 c. water
1 c. milk
1 1/2 c. water
3 tsp. baking powder
1/3 c. sugar
3 c. diced rhubarb
1/2 c. sugar
1/2 pt. cream - don't whip
3 tbsp. melted butter

Combine 1 1/2 cups sugar and 1 1/2 cups water. Bring to boil. Simmer 5 minutes. Pour into greased 13x9 pan.

Combine flour, baking powder, salt and 1/3 cup sugar. Cut in shortening. Stir in milk until moist. Do not over beat.

Knead on lightly floured board about 20 seconds. Roll into a 12 inch square. Brush with melted butter.

Spread 3 cups rhubarb over dough. Roll. Cut into 1 1/2 inch slices and place evenly in syrup. Bake at 350 degrees for 35-40 minutes.

While rolls are baking, cook remaining 1 cup rhubarb, 1/2 cup sugar and 2/3 cup water until rhubarb is soft and sauce is thickened. Baste rolls in oven with sauce during last 20 minutes of baking. Serve warm in sauce dishes. Pour cream on top.