2 c. rhubarb
3/4 c. sugar
3 tsp. butter
1/2 c. milk
1 c. sifted flour
1 tsp. cornstarch
1/4 tsp. salt
1 c. sugar
1 tsp. baking powder
1 c. boiling water

Line well greased pan with fruit chopped. Cream sugar and shortening, add milk alternately with flour, baking powder and salt sifted together. Pour over fruit. Combine rest of sugar and cornstarch. Sprinkle over batter. Pour boiling water over all. Bake at 375 degrees for 45 minutes. Serves 6. Can substitute blueberries, cherries, etc., for rhubarb.