1 c. sugar
1 tsp. butter
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
1 c. diced raw rhubarb
1 tsp. salt
1 egg

TOPPING:

1 c. diced raw rhubarb
1 c. boiling water
1 tbsp. cornstarch
1/2 c. sugar
1/2 tbsp. butter
Scant 1/2 tsp. cinnamon

Cream sugar and butter. Add egg, salt, baking powder and milk. Combine raw rhubarb and flour and add to remainder of mixture. Bake in a square pan in a moderate oven (350 degrees F.) for 35 to 40 minutes.

Topping: Combine all ingredients in saucepan and cook over medium heat stirring constantly until smooth and thickened. Serve hot or cold over square cut shortcake.