3 c. 1/2 inch slices rhubarb
1/2 c. sugar
3/4 c. water
1/3 c. shortening
2/3 c. sugar
1 tsp. grated orange peel
1 egg
1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
2/3 c. milk
1/2 tsp. vanilla

Combine rhubarb, sugar, and water; cover and simmer 10 to 15 minutes or until rhubarb is tender. Cream shortening and sugar until fluffy; add orange peel and egg; beat well. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring until smooth. Add vanilla. Pour batter into greased 8 x 8 x 2 inch pan or 10 inch pie plate. Pour hot rhubarb sauce over batter. Bake in 350 degree oven 40 to 45 minutes. Makes 6 to 8 servings. A feather-light cake bobs to top in the oven; rhubarb sauce is underneath.