3 c. rhubarb
1 c. sugar
1-2 tbsp. butter
1 egg
1 c. sugar
1/2 c. milk
1 c. flour
1 tsp. baking powder
1/2 c. shortening

Cut up rhubarb in small pieces and put in bottom of large baking dish. Stir in the first cup of sugar and butter. Cream shortening and the second cup of sugar, add the egg and beat. Sift the flour and baking powder together; add alternately with the milk. Pour over rhubarb. (Do not stir.) Bake 50-60 minutes at 350 degrees. The juice will bubble up in cake mixture. My family can hardly wait for this to cool. If there happens to be any left, it is good heated in microwave. It is good served with milk.