3 c. cubed, unpeeled rhubarb
3/4 c. sugar
2 tbsp. shortening
1/3 c. sugar
1/2 tsp. vanilla
1 egg, beaten
1 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. milk

Combine rhubarb and 3/4 c. sugar, toss so rhubarb is coated with sugar. Place in bottom of 8 inch round dish. Cream shortening, 1/3 c. sugar and vanilla, add egg. Beat until light and fluffy. Sift together flour, baking powder and salt. Add alternately to creamed mixture with milk. Spoon batter over rhubarb.

Bake in 350°F oven for 1 hour. Turn upside down to serve. Pass the cream.