2 tbsp. butter
3/4 c. sugar
1 egg
2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 c. milk (approx.)
1 c. rhubarb, cut in 1 inch pieces
1 navel orange, peeled & diced
Orange rind, grated

Combine dry ingredients. Cream shortening and sugar. Add eggs and mix well. Add dry ingredients alternately with milk. Batter should be fairly stiff. Add orange and rind and rhubarb. Put in a greased 2 pound coffee can (or any bowl that fits). Cover tightly. Place in a pot with a trivet so pan does not set directly on bottom. Add water, about 1/3 way up. Cover and let steam over low heat about 2 hours. Serve warm or cool with fresh strawberries.